Mexican Shredded Chicken | No Crock Pot Required
- 1.5 lbs chicken thighsBone-In or Boneless – Either Works
- 1 tbsp ghee
- 4 peppers Chipotle peppers in Adobo sauce
- 1 tsp Pink Himalayan Salt
- 1 tsp Oregano
- 1/2 tsp Cumin
- 1/2 tsp Cayenne Pepper
- 1 medium shallot
- 4 cloves garlic
- 1/2 lime lime juice Juice of 1/2 lime
- 2 cups Water Plus more when sauce reduces
Heat a skillet on medium heat. We used a cast iron skillet but any type if skillet will do. This dish does not go in the oven.
Heat 1 tbsp of ghee in the skillet. Add chicken thighs once ghee is up to temperature. Lightly brown each side of the thighs.
In a blender combine Chipotle peppers in Adobo sauce, salt, oregano, cumin, cayenne pepper, shallot, garlic, lime juice and 2 cups of water. Blend until liquid.
Once chicken is browned to your liking, add sauce into the skillet over top of all the chicken thighs. Cook for 90 minutes, flipping chicken periodically.
When the sauce reduces down, continue to add water to restore it to it’s previous volume.
After 90 minute shred the chicken. I shred it in the pan while it is cooking with a fork and tongs. If it does not come off the bone easy enough you can remove the thighs from the sauce and use a knife, then place the shredded pieces back in to cook further. (This step is easier if you’re using boneless thighs and can just be done in the skillet.)
Cook the shredded chicken for 30 minutes.
After 30 minutes allow the sauce to fully reduce down 1 last time. Keep an eye on it as it will burn if it reduces too much. Garnish with lime and cilantro and enjoy!
Calories: 233kcal | Carbohydrates: 2g | Protein: 28.5g | Fat: 12.5g
Note : Net Carbs: 2g