This is a take on chicken tinga, or spiced, stewed, shredded chicken. It’s great for burritos, tacos, enchiladas, pretty much anything you might want Mexican style chicken in.
Mexican Style Stewed Chicken
Spiced, chopped/shredded chicken
Equipment
- 1 baking pan
- 1 potato masher
- 1 mixing bowl
- 1 kitchen knife
- 1 cutting board
Ingredients
- 3 lbs chicken
- 3 packets Taco mix
- 3 10 oz Rotel-style tomato & green chile mix
- 1 7 oz Hatch chopped green chilies
- 1 tsp Chicken Better than Bouillion
Instructions
- Preheat the oven to 350
- Prepare 3 lbs of pounded chicken. Brining it ahead of time is recommended.
- Mix the taco mix, tomatoes, chilies, and chicken BTB in the mixing bowl
- Pour half of the taco/veggie mix into the bottom of the baking pan
- Spread the chicken above the taco/veggie mix
- Pour the rest of the taco/veggie mix over the chicken
- Place in the oven & bake until 165 F, usually 30-45 mins, maybe 60
- Remove from oven and let rest for 10 mins or so
- Use the potato masher to press the chicken apart
- If desired, remove the chicken from the taco/veggie mix and chop it with the knife
- Mix the shredded/chopped chicken back into the taco/veggie mix and bake another 5-10 mins so the chicken absorbs more of the flavor