Spicy Chipotle Shredded Chicken

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Spicy Chipotle Shredded Chicken


Yields: 4 servings

INGREDIENTS: 

  • 3 individual chipotle peppers in adobo sauce + 1 teaspoon of their sauce
  • 4 cloves garlic
  • 1 tablespoon oil
  • 1 cup freshly squeezed orange juice (store bought is fine – I just use my own so there’s no added sugar)
  • 1½ cups reduced sodium chicken broth
  • ½ cup light beer (or replace with ½ cup broth)
  • ½ cup fresh cilantro, chopped
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons yellow mustard
 
INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.

 

I’d love to hear your comments!!

-April

 


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15 Comments

  1. neil@neilshealthymeals.com on February 10, 2015 at 7:06 am

    Looks like a stunning bowl of food April. I particularly like how you’ve got yellow mustard in it, which I bet just gives it that little bit of heat. Yum!!

  2. tastetingle on February 10, 2015 at 12:11 pm

    Looks delicious!

  3. Lori on February 11, 2015 at 11:22 pm

    Yum!

  4. lisagarlick on February 12, 2015 at 8:46 am

    My husband would love this! Any ideas of what to pair it with?

    • April Murray on February 12, 2015 at 9:11 am

      Hi Lisa! It is so moist and yummy! I served it with corn tortillas and sliced avocado. You can also serve with black beans and rice!

  5. Chipotle Chicken Tacos | Clove of Garlick on February 12, 2015 at 5:07 pm

    […] it, because I know it’s going to be a keeper. I can smell it. I saw this recipe over on The Thin Kitchen yesterday, and here I am making it today! Can you tell I’m […]

  6. Lisa @ Strum Simmer Sip on February 15, 2015 at 3:29 pm

    This looks amazing! Have you ever tried this in a slow cooker? I look forward to following your blog :)

    • April Murray on February 16, 2015 at 10:07 am

      I have not! I am sure it would work as well, let me know if you try that!
      -April

  7. Tracey@WhatsforDinnerDoc.com on February 16, 2015 at 10:46 am

    Gorgeous photos. Chicken isn’t so easy to photography but you make it look delicious.

  8. […] Spicy Chipotle Shredded Chicken. […]

  9. charmbutterfly19 on February 17, 2015 at 2:00 am

    Looks so delicious April! Can’t wait to try it!

  10. kavitaarjungi on February 17, 2015 at 9:28 am

    This looks delicious!!

  11. Brad on March 1, 2015 at 6:24 pm

    I had a can of chipotle peppers, so I made this sauce to just put over some chicken breast. Yum!

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