Quick Recipe: Taco-Style Shredded Chicken
One of the recipes I’m proudest for creating from scratch, by myself, is for a taco-style shredded chicken. Lots of people have requested we put it up on the blog, and here it is finally. It’s got the littlest, tiniest bit of kick to it, but even people who don’t like spicy foods will have no problems eating. Taste-wise, it’s got a dark, spiceful flavor that’s kind of similar to buffalo sauce, but different enough. You can place it in tacos, burritos, salads, sandwiches, or just eat it plain! It’s that good. You can make a large batch of it pretty easily, and take from it over the span of a week or two, so it’s ultra handy.
As a heads up, you’re best bet would be to buy a rotisserie chicken from the supermarket, and shred that, as I mentioned in my post about pulled/shredded meats. It’s fast, simple, and best of all cheap!
Shredded Taco Chicken
- 1 cup freshly shredded chicken
- 1 tbsp butter
- 1 tbsp ketchup
- 1 tbsp hot sauce
- 1 tbsp vinegar
- 1 tsp lime juice OR lemon juice
- 2 tsp cumin
- 1 tsp onion powder
- 1 tbsp chili powder
- ½ tsp cilantro
- ¼ tsp cinnamon
- ½ tsp salt
- 1 tsp ground pepper
(Multiply recipe by four for a whole rotisserie chicken)
- In a small saucepan, melt the butter on a low flame, stirring to ensure it doesn’t burn.
- Add in the ketchup, hot sauce, vinegar, and lime juice and whisk until smooth.
- Mix the cumin, onion powder, chili powder, cilantro, cinnamon, salt, and pepper and stir. Cook the sauce for about two minutes on a low flame.
- Gradually in the chicken and stir vigorously so that the sauce coats the chicken evenly. Cook the shredded chicken in this pot for 2-3 minutes until hot, and serve!