4 lb chicken, cut in half (can substitute 4 lbs leg quarters or split breasts but best on the bone)
large onion, sliced
4 cloves garlic, minced or crushed
2 jalapeno chiles, seeded and sliced (more for more heat)
1/2 green or red pepper, sliced
1 (roma) tomato, sliced or chopped
1 or 2 tomatillos, chopped (optional)
1 small can chopped green chiles
1/2 cup chopped cilantro
1 teaspoon dried oregano
1 1/2 teaspoon cumin
1 teaspoon ancho or chimayo chile powder
1/4 teaspoon chipotle powder
2 chicken bouillon cubes
1/2 cup white wine
2 tablespoons lime juice
salt to taste
Instructions
Heat oven to 400 degrees. Put chicken halves skin up in a shallow roasting pan. Spread raw and canned vegetables across the chicken. Sprinkle with spices and herbs. Crumble bouillon cubes over the top. Add wine and lime juice and cover tightly with foil wrap.
Place covered pan in 400 degree oven for 20 minutes, then turn oven down to 300 and cook for 1 1/2 to 2 hours more, until meat is falling off the bone. Leave foil on entire time.
Remove vegetables from the surface of the chicken and set aside in a dish. Drain off the broth (save it) and let the chicken cool. Remove the chicken meat from the bones and skin. Shred it and add it to the vegetables. Skim the oil off the broth and use broth to moisten the meat mixture. Adjust salt to taste.
This shredded chicken is great for tacos, enchiladas, and burritos. It can be mixed with black beans and served over rice for a one dish meal. Try it over Brazilian coconut rice with a little grilled pineapple and fresh avocado slices- yummm!
Serving
Suggestions
Any mexican dish that calls for shredded chicken
Originally Submitted
2/18/2012
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