Thursday, November 21, 2013

Mexican Chicken

Derived from

I know I am a horrible person for not having a picture, but it is THAT good!  I am always forgetting to take a picture before serving it!  This is great chicken for any dish asking for shredded chicken with spice, usually in a latin dish, like these A-MAZING enchiladas!  However, feel free to use it over rice, or pasta, or maybe to make nachos?  Hmmm....

Heat a large saute pan.  Add:

1 T olive oil 
4 tabs butter 


1 onions, diced 
4 garlic cloves, diced

Turn up heat, add: 

4 chicken thighs

Cook 3 min on one side. Spoon onion and garlic mixture on top. Season, to taste, with: 


Flip, cook 3 minutes the other side, spoon onion and garlic mixture, season with salt, pepper, paprika and cumin. Flip once more, cook 2 more minutes, fat side down. Add:

1-2 qts chicken stock (enough chicken stock to cover 3/4 chicken)


1 tsp onion powder
1 tsp garlic powder
1/4 tsp paprika
1/4 tsp cumin
Season with salt and pepper

Lower heat, cover, cook for 20 minutes.  You will need to shred the chicken.  Use this for enchilladas!

1 T. olive oil
4 tabs butter
1 onion, diced
4 garlic cloves, diced
4 Chicken Thighs
1 tsp onion powder
1 tsp garlic powder
1/4 tsp paprika
1/4 tsp cumin
1 - 2 qt chicken stock, based on size of chicken
Sal & pepper to taste
Extra salt, pepper, paprika & cumin to taste

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