MEXICAN SHREDDED CHICKEN
This is a perfect snack while watching SUPER BOWL LIVE on Sunday.
I used the spice mix featured in my HOLIDAY GIFT Spice Jars that Is used in this Mexican shredded chicken recipe from Always Hungry? ..by renowned Harvard endocrinologist Dr. David Ludwig. See the full story on Ambition Nutrition. Dr. Ludwig returned to Toronto where his wife Chef Dawn demonstrated some of the wonderful recipes from his book . The Mexican chicken dish was a big hit! I have already made it four times because it is so fast and ‘very’ easy to make! Bonus: kids love it!
- 3 tablespoons extra virgin olive oil
- 6-8 boneless, skinless chicken thighs (about 1 3/4 pounds)
- spice mix:
- 1/2 teaspoon garlic powder
- 2 teaspoons ground cumin (grind you own in a mortar and pestle)
- 1/2 teaspoon powdered red chili i.e. Ancho, chile de arbol or New Mexican
- Dash of Cayenne pepper ~ or ~ to taste
- 1 teaspoon salt (use Kosher or sea salt )
- 1/4 teaspoon ground black pepper
- Mix the spices together in a plastic bag. Add the olive oil and combine. Add the chicken and evenly coat. You can refrigerate this overnight.
- Film the frying pan with 1/16″ oil and set over moderately high heat. When very hot but not smoking place the chicken in the pan in one layer without crowding.
- Cover; cook turning regularly especially in the beginning, until the oil and juices from the chicken begin to make a sauce. Add water as needed, 1 tablespoon at a time, to keep the mixture from burning or sticking. Cook until the chicken is cooked throughout, 15 to 20 minutes. Using two forks, shred the chicken in the pan, pulling along the grain to create thin strands. Shredding the chicken disperses more flavour.
- Continue to heat the shredded chicken, stirring frequently, until the liquid and spices have been absorbed and thicken, another 3-5 minutes.
Preparation time: 5 minutes
Total time: 25 to 30 minutes
Makes 6 servings (about 3 cups)
Store in the refrigerator for up to 3 days. Freeze for longer storage.
A VARIETY OF SERVING SUGGESTIONS
Chicken is so tender, juicy and versatile. You can serve it in a myriad of ways.
(1) A filling for tacos
(2) Casseroles, Mexican lasagna
(3) Tortilla or quesadillas (topped with guacamole or sour cream)
(4) Mexican Shredded chicken on pita bread
(5) Chicken salad with tortilla chips, avocado and red peppers
FOOD TIP: After removing the cooked chicken from my pan, I added cream (or use water) to the hot pan along with pink peppercorns and started swirling the pan to loosen all the tasty bits in the fry pan. I poured the cooled mixture into a glass mason jar. After a day in the fridge, I stored the sauce in the freezer. If you use chicken thighs with the bone in then toss the bones into a pot of water with leftover vegetables like carrot tops or the core of a cauliflower (save it all ) for a healthy, home-made chicken stock.
DID YOU KNOW?
WHAT GIVES MEAT ITS COLOUR ? The reddish colour of dark meat comes from the myoglobin, a hemoprotein (an oxygen-carrying protein) The more myoglobin, the darker the meat and the richer the nutrients. Myoglobin provides muscles with the oxygen they need during exercise or movement. The flightless chicken use their ‘myoglobin’ legs to get around pumping those muscles into a red ‘myogloben’ frenzy. I bet some of you didn’t know that.
100 g (3.5 ounce) of skinless chicken thigh = 7 g of fat.
100 g (3.5 ounce) of skinless chicken breast = 3.6 g of fat.
100 g (3.5 ounce) of chicken wings = 8 g of fat. A raw chicken wing weighs approximated 3 ounces, or 89 grams
DARK MEAT IS RICHER IN NUTRIENTS THAN WHITE MEAT: CHICKEN THIGHS contain protein, niacin, phosphorous, Vitamin A, K, D, B6, B12, folic acid, pantothenic acid, selenium, phosphorus, calcium, zinc (protects immune system) and iron. Niacin helps to build and maintain healthy skin, and aids in the digestion and absorption of food. Vitamin B6 is needed for protein metabolism and amino acid synthesis. Keep in mind that the darker the meat the more nutrition in the meat.