Spicy Shredded Chipotle Chicken
Ingredients
1-3 individual chipotle peppers in adobo sauce + 1 teaspoon of their sauce (depending on how spicy you want it)
4 cloves garlic
1 tablespoon oil
1 cup freshly squeezed or store bought orange juice with no added sugar
1½ cups reduced sodium chicken broth
½ cup light beer (or replace with ½ cup broth)
½ cup fresh cilantro
chopped 1 pound boneless skinless chicken breasts
2 teaspoons yellow mustard
Instructions
1. Mince the chipotle peppers and garlic cloves. Heat the oil in a large pot over medium heat. Add the garlic and chipotle; saute for 12 minutes, stirring constantly to prevent burning. Smells will be yummy.
2. Add the orange juice, chicken broth, beer, and cilantro and turn the heat to high to bring to a boil. Add the raw chicken breasts; cover and reduce heat to mediumlow. Simmer for 1520 minutes or until the chicken breasts are cooked through. Remove the chicken breasts from the pot and place on a cutting board for a few minutes to cool. Shred the chicken with two forks.
3. Meanwhile, keep the sauce left in the pan over medium heat. Whisk in the mustard and cook the sauce until it reduces by about half and you get all that mmm mmm good flavor in a thicker, more concentrated sauce. Add the shredded chicken back to the pot with the sauce and toss to combine. Top with additional fresh cilantro.
Notes This chicken works great for tacos, salads, Mexican rice and bean bowls, casseroles, nachos, quesadillas, and so much more. Recipe by Pinch of Yum at http://pinchofyum.com/spicychipotleshreddedchicken
Ingredients
1-3 individual chipotle peppers in adobo sauce + 1 teaspoon of their sauce (depending on how spicy you want it)
4 cloves garlic
1 tablespoon oil
1 cup freshly squeezed or store bought orange juice with no added sugar
1½ cups reduced sodium chicken broth
½ cup light beer (or replace with ½ cup broth)
½ cup fresh cilantro
chopped 1 pound boneless skinless chicken breasts
2 teaspoons yellow mustard
Instructions
1. Mince the chipotle peppers and garlic cloves. Heat the oil in a large pot over medium heat. Add the garlic and chipotle; saute for 12 minutes, stirring constantly to prevent burning. Smells will be yummy.
2. Add the orange juice, chicken broth, beer, and cilantro and turn the heat to high to bring to a boil. Add the raw chicken breasts; cover and reduce heat to mediumlow. Simmer for 1520 minutes or until the chicken breasts are cooked through. Remove the chicken breasts from the pot and place on a cutting board for a few minutes to cool. Shred the chicken with two forks.
3. Meanwhile, keep the sauce left in the pan over medium heat. Whisk in the mustard and cook the sauce until it reduces by about half and you get all that mmm mmm good flavor in a thicker, more concentrated sauce. Add the shredded chicken back to the pot with the sauce and toss to combine. Top with additional fresh cilantro.
Notes This chicken works great for tacos, salads, Mexican rice and bean bowls, casseroles, nachos, quesadillas, and so much more. Recipe by Pinch of Yum at http://pinchofyum.com/spicychipotleshreddedchicken
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