A Global Culinary Adventure!
Picture above shows Latin Style Shredded Chicken, a slow cooked recipe perfect in enchiladas, tacos, quesadillas, or served as the main dish with rice and beans.
Slow cooking is one of my favorite cooking processes. It is so easy to throw all of your ingredients into a crockpot and several hours later you have a deliciously tender and flavorful meal.
This recipe would go perfect as a stand alone dish or in tacos, enchiladas, burritos, quesadillas, and even as a soup! Thank you for reading, and I hope you enjoy this recipe!
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Ingredients (Serving – 4)
A small amount of liquid will remain from the recipe, you may want to transfer the shredded chicken to a separate dish without the excess liquid depending on how you will be serving this recipe.
Additionally, you may want to keep the chicken in the sauce if you plan on serving the meat at a later time (leaving in the liquid will prevent the meat from drying out).
Ingredients: (Chicken Thighs, Tomatoes, Onion, Serrano Pepper, Cilantro, Chicken Stock, Canola or Vegetable Oil, Chili Powder, Cumin, Marjoram, Bay Leaves, and Salt & Pepper).
Step 1: Finely chop the tomatoes, garlic, onion, serrano pepper, and cilantro.
(Note: Take precaution when cutting the serrano pepper by wearing gloves, and washing your hands immediately after working with the pepper. Also, you can reduce the level of heat by removing the stem and seeds).
Steps 2 & 3: Add 2 tablespoons of oil to the bottom of your crockpot pan. Season the chicken thighs with salt, pepper, chili powder, cumin powder, and marjoram.
Steps 4 & 5: Transfer the chicken to the pot and then add the finely diced vegetables and herbs, bay leaves, and chicken stock.
Lid the crockpot, and cook for 8 hours on low heat or 3-4 hours on high heat. Garnish with freshly chopped cilantro.