This chicken dish is as easy as it gets, yet it never fails to impress. Just toss the spices together, pour them over the chicken, let it cook, add a little broth, and shred—it’s that simple. The result is tender, flavorful chicken that’s incredibly versatile. Serve it tucked into warm tortillas, scattered over a fresh salad, or as a star player in a Mexican Buddha Bowl. I often leave it simmering on the stove, and it practically serves itself while everyone happily digs in.
Elle's Stovetop Mexican Chicken
- 2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
- 2 pounds chicken breasts or thighs
- 1 cup chicken broth
- Combine all of the dry ingredients to make the seasoning
- Coat the chicken on both sides with the seasoning
- Drizzle the olive oil and heat in a large skillet over medium heat
- Add the chicken and let it cook for about 2-3 minutes on each side. Pour in the chicken stock. Cover the skillet and let the chicken cook in the broth for about 15-20 minutes, until the chicken registers 165 degrees internally and is cooked through
- In the skillet, shred using a fork. Stir to mix the chicken with the sauce in the skillet. Let sit and keep warm on low heat for about 3-5 minutes, to get good flavor throughout the chicken
No comments:
Post a Comment