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Mexican shredded chicken

updated

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Ingredients for 2 servings:

  • 500 g chicken, shredded
  • 1 can corn kernels
  • 1 bell pepper(s)
  • 2 dl chicken broth or vegetable broth
  • ½ onion(s)
  • 1 tube(s) Tomato paste , or 3-4 tomatoes
  • oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Brown the meat in hot oil. Deglaze with the broth and simmer for 10 minutes. Add the corn kernels, diced bell pepper, tomato paste, or chopped tomatoes and onions, and cook for another 10 minutes. Serve with rice, pasta, or potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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