BEST MEXICAN SHREDDED CHICKEN

BEST MEXICAN SHREDDED CHICKEN image

Yield 10-12 People

Number Of Ingredients 17

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1 Whole Chicken Quartered, skin on
1 Can mild Rotel (10 oz)
1 Can crushed tomato (14.5 oz)
1 Can mild diced green chiles (4 oz)
2 ½ Teaspoons cumin
¼ Teaspoon ground oregano
½ Teaspoon chili powder
1 Teaspoon garlic powder
½ Teaspoon ground black pepper
1 Teaspoon salt
2 Tablespoons dried chopped onions
2 Bay leaves
A few sprinkles of dried savory
4 Pieces of bacon
1 Generous handful of Cilantro (about a cup)
Chicken Stock
Water

Steps:

Cook bacon to a near crispy state in a big enough pot to boil all the chicken. Add Chicken and brown with the bacon (lightly salt & pepper for good order). Add enough water and chicken stock (50/50) to just cover the chicken. While the water is heating up, add all the powdered seasonings and bay leaves and boil chicken. When the chicken is done boiling (floats), remove and let cool enough to pull chicken (1" x 3" chunks) - leave water boiling while you do this. Discard skin and bones, throw the chicken back into the pot with all the canned ingredients & cilantro. Simmer without a lid for 3-4 hours or until the liquid has mostly cooked off, stirring occasionally as needed. Leave some of the liquid - this will keep the flavor better as leftovers. If you plan to eat it all in one sitting, reduce liquid to desired consistency; otherwise, drain what you need for serving and store the rest. Best served on a flour tortilla as a taco with your favorite toppings but also good as enchiladas - red or green enchilada sauce pairs well with the chicken, so does a Corona... Enjoy!