A yummy, healthy, mexican recipe from mi casa to tu casa. Plan ahead with this: the chicken takes a while to cook, but after cooking and shredding it, the rest goes very fast. I make the shredded chicken on a day I have less to do, and have a taco dinner using the shredded chicken later in the week.
For shredded chicken:
2 Chicken Breasts
2 cans diced tomato, or 4-6 diced tomato
2 tbsp olive oil
1 red bell pepper
1 green bell pepper
1 tsp cayenne
2 tsp paprika
1 tbsp chili powder
1 tsp salt
1 tsp pepper
Taco Shells (corn, if gluten free)
For the shredded chicken:
Put chicken breasts in a large pan and pour in just enough water or chicken broth to cover them. Cover with a lid and bring to a boil. Once at boil, reduce heat and let simmer 30-45 minutes until chicken is thoroughly cooked. Remove from water and let cool. Once cooled, shred chicken using a fork or your fingers, just like you would shred string cheese. Set aside shredded chicken. Pour out the water from the large pan used for the chicken. Dice onion and bell peppers. Heat olive oil in the large pan, add in onion and bell peppers, and let cook on medium heat about 5 minutes, stirring veggies occasionally. Add in tomatoes, shredded chicken, and spices. Stir and cook 5-10 minutes. You can either use the shredded chicken for tacos now, or keep in the fridge up to a week for tacos, quesadillas, salads, cracker toppings, etc.
Put each ingredient in a seperate bowl with spoons and let everyone create their own taco.
!Ojala les gusta la receta! (Hopefully you like the recipe!)