SPICY SHREDDED CHIPOTLE CHICKEN
This Spicy Chipotle Shredded Chicken is perfect for tacos, nachos, quesadillas, salads, and more! Spicy, saucy, and delish.
Provided by Pinch of Yum
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Mince the chipotle peppers and garlic cloves. Heat the oil in a large pot over medium heat. Add the garlic and chipotle; saute for 1-2 minutes, stirring constantly to prevent burning. Smells will be yummy.
- 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 medium-low. Simmer for 15-20 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.
- Meanwhile, keep the sauce left in the pan over low 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.
Nutrition Facts : Calories 148 calories, Sugar 3.7 g, Sodium 192.4 mg, Fat 4.5 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 5.4 g, Fiber 0.2 g, Protein 18.3 g, Cholesterol 55.2 mg
CHIPOTLE PULLED CHICKEN
At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. -Tamra Parker, Manlius, New York
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops. Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 1031mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 1g fiber), Protein 24g protein.
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
MEXICAN PULLED CHICKEN & BEANS
This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd - and won't break a student budget, either
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.
- Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.
- Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.
- Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.
Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
CROCK POT SHREDDED CHIPOTLE CHICKEN
This is a recipe that's very easy and simple. I think it's some of the most flavorful chicken (I've made) with no salt added! I love these as tacos with romaine lettuce, pico de gallo, shredded cheesed and some sour cream. It get's really spicy with the added Ro*Tel in there so I omit it unless I'm wanting a lot of heat. I added the beans and corn because it's "acts" like a corn salsa/refried beans, I suppose. It's great to throw together before you run off to work. It feeds me for a week but I cook for one.
Provided by LilDeady
Categories One Dish Meal
Time 6h10m
Yield 18 tacos, 4 serving(s)
Number Of Ingredients 5
Steps:
- put the frozen chicken on the bottom of the crock pot
- add the rest of the ingredients on top.
- spread over the chicken and make sure the top is coated as much as possible.
- Cook on low for 6-8 hours.
- shred then enjoy (Make sure that you shred up the chipotles too).
Nutrition Facts : Calories 299.9, Fat 4.1, SaturatedFat 0.9, Cholesterol 72.6, Sodium 619.6, Carbohydrate 34.2, Fiber 8.2, Sugar 2.1, Protein 33.4
APPLE CHIPOTLE SHREDDED CHICKEN
This sounds like an odd combination of ingredients, but it is very yummy! The chipotle peppers give the chicken a nice smoky, spicy flavor, and the apple juice makes it just a tad bit sweet. You can adjust the heat easily, from mild to spicy. My mild recipe is just perfect for my Irish-German husband :)
Provided by mykidslightmylife
Categories Whole Chicken
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in crock pot, and sprinkle liberally with adobo seasoning. Cover with water. Cook chicken on low for 8 hours or overnight. Shred and remove bones, skin, etc.
- On the stovetop, add chicken with the rest of the ingredients. For a mild spice, which is how I prepared it, use JUST 2 tbl of the SAUCE from the peppers. To make it hotter, use more sauce and less tomato paste, or puree the peppers and use them as well. Season with more adobo seasoning to taste. Stir until blended and cook until juice is absorbed.
- Serve on torillas with rice as a side. Enjoy!
Nutrition Facts : Calories 196.7, Fat 14.4, SaturatedFat 6.4, Cholesterol 58.8, Sodium 327.1, Carbohydrate 3.2, Fiber 0.2, Sugar 2.7, Protein 13.3
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