Monday, January 17, 2011

Spicy Shredded Chicken

Chicken on a tortilla cause I didn't get a good pic of it by itself
I have been craving mexican food lately and I also had bunch of chicken in my freezer so I decided to make a big pot of chicken that I could use in various mexican recipes. Or just as a quick add in to a burrito, I eat burritos all the time because they are a super quick and tasty way to have lunch - its like a sandwich but yummier.

This makes a large amount of chicken, perfect for freezing and using later on in a casserole or whatever you want. I decided to make enchiladas with the chicken and they were delicious. (Recipe for those to follow this one).

This chicken actually wasn't as spicy as I thought it would be, which will be good for all of you who are less inclined to eat food that makes you cry. It does taste absolutely delicious though, juicy and slightly tangy from the tomatoes with the added smoky flavors of the roasted peppers.
Peppers, yum!

Here is the recipe, enjoy!

Spicy Shredded Chicken
6 Chicken Breasts (boneless)
2 cans Rotel (I used one spicy and one regular)
Assorted hot peppers (I used 4 Jalapeños, and 3 Poblanos)
2 teaspoons Cumin
2-3 teaspoons Chili Powder
Salt to taste
Put whole chicken breasts and rotel into a crock-pot and turn onto high setting. Meanwhile dry fry (i.e. don’t use any oil, just use a dry skillet) the peppers in a frying pan over high-medium heat, turning as the skin blackens (this should take a few minutes on each side).
this is what the blackened peppers should look like
Immediately put the peppers into a plastic bag and seal.
the steam makes it easier to remove the skin
Once peppers have cooled peal (and scrape) off as much of the outer skin (the part that has blackened and blistered) as possible. Then cut the peppers in half and take out the seeds. Chop into small pieces and put in the crock-pot. Add seasonings to the crock-pot. Stir the chicken mixture periodically and start to break up the chicken (the goal is for the chicken to be completely shredded by the end of cooking). The chicken should be done is 4-5 hours. If you want to cook on low it will probably take a couple of hours longer. However, this can cook for a while after it is technically done without any ill affects, so don’t worry about the time too much. 

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