SOUTH-O-THE-BORDER ESSENTIALS:SPICY PULLED CHICKEN
Okay, you've got a hankering for some pulled-chicken tacos, or perchance a nice chimichanga; however, you don't want to put some chicken into the slow cooker and wait 5 or 6 hours for it to be ready for pulling. You want it good, and you want it fast... You want it NOW!!! Well, here you go... Great tasting spicy pulled...
Provided by Andy Anderson !
Categories Chicken
Time 45m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Season the chicken on both sides with salt and pepper.
- 4. Add the oil to a large, heavy-bottom pot over medium-high heat (I prefer a Dutch oven).
- 5. Add the chicken to the pot.
- 6. Slightly brown on both sides, about 2 minutes per side.
- 7. Chef's Tip: We are not trying to sear the chicken, just give it a bit of color.
- 8. Add the salsa and the lime juice to the pot.
- 9. Allow the mixture to come up to a simmer.
- 10. Reduce the heat to medium, and then cover.
- 11. Chef's Note: Allow the dish to cook at a slow simmer, for 30 to 45 minutes, or until the chicken can be easily shredded.
- 12. Chef's Note: Halfway through the cooking process, turn the chicken pieces over.
- 13. Allow the chicken to cool, and then remove from the bone, shred, and return to the sauce.
- 14. PLATE/PRESENT
- 15. Use this chicken in any dish that requires shredded Mexican chicken. Enjoy.
- 16. Keep the faith, and keep cooking.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
