Saturday, February 6, 2010


I forgot to take a picture of this, but it is definitely worth posting anyway. DELICIOUS! I was going to make Shredded Chicken Mexican Rice Bowls, but wanted to try a new flavor for the chicken. THIS is the recipe I will use from now on when making shredded chicken for the rice bowls. This is a must try. It is a nice change up from taco seasoning. I tend to fall back on the taco seasoning too often because it is easy. This recipe fed myself and 2 hungry men, but could probably feed 4-5 normal people. I think we all had 2-3 helpings....ha!

2 lbs of chicken breast unthawed
2 tsp red pepper flakes
1/4 white onion (palm size amount)
1/4 purple onion (same amount)
2-3 TB fresh oregano
1/4 cups olive oil
6 cloves of garlic
2 tsp cumin
1 tsp Cajun
1 1/2 tsp liquid smoke

-In a food processor, pulse all ingredients except chicken.
-Pulse until it is about the consistency of hummus.
-Stab the chicken with a fork all over so there are many holes for the marinade to seep into.
-Rubber scrapper all of the marinade onto the chicken and mix around in a bowl until chicken is covered thoroughly in the marinade.
-Cover chicken and put in the fridge for at least an hour.
-In a pan with a little olive oil over med-med/high heat, cook chicken until JUST done. DO NOT over cook. I make sure to coat the chicken in as much marinade paste as possible b4 I place it in the pan to cook.
-As soon as the chicken is cooked through, throw it in a big bowl and shred it by dragging two forks across each others paths.

This is FABULOUS! Check out the rest of the recipe for the Shredded Chicken Mexi Rice Bowls under the categories "Main Dishes" and also "Chicken".

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