I’m sure you’ve all had those weeks where you barely have time to breathe. That was definitely the case for me this week. Work was insanely busy (though I did get to spend the day with Jackie Jackson yesterday!), so cooking gourmet meals was out of the question. I did, however, find time to make this simple shredded Mexican chicken.
Though there’s few ingredients, the recipe doesn’t lack in flavor. The chicken is even more delicious after letting marinate in the juices overnight. This is great served for lunch or dinner. :)
2 boneless, skinless chicken breasts
2-3 garlic cloves, finely chopped
1/4 cup sweet onion, chopped
1/2 – 1 jalapeño, seeded and chopped
4-5 Roma tomatoes, diced
Salt and pepper, to taste
Bring a large pot of water to a boil over medium-high heat, then add chicken. Poach chicken about 20-25 minutes or until cooked through. Remove chicken and let cool slightly before shredding.
Heat a large skillet over medium heat, then add olive oil. Once warm, add onion and garlic and saute until translucent and aromatic. Add jalapeño and cook for 2-3 minutes. Add tomatoes and shredded chicken then stir. Season with salt and pepper. Reduce heat to low and let chicken cook for about 15 minutes to let flavors blend. Serve plain or in a tortilla.