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Mexican Style Stewed Chicken

Spiced, chopped/shredded chicken
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Mexican

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