Mexican Chicken Taco Filling
|2 lbs boneless skinless chicken thighs, trimmed of fat|
|2 onions, quartered|
|4-6 cloves garlic, sliced|
|1 carrot, cut into chunks|
|1 jalapeno, cut in half lengthwise|
|2 bay leaves|
|1 stalk of celery cut into chunks|
|1 cup dry white wine|
|1 cup tomato sauce|
|1 cup chicken stock|
|2 tsp ground cumin|
|2 tsp oregano|
|kosher salt and black pepper to taste|
|1 cup pimento stuffed olives, sliced, optional|
|1 red bell pepper cut into strips, optional|
This is a multi purpose Mexican shredded chicken filling that can be used in tacos, enchiladas, or tamales. The chicken is slow simmered in a flavorful broth, then mixed with peppers, olives and onions.
- Add all ingredients to a large stock pot and bring almost to a boil, then reduce heat to a simmer.
- Simmer using low heat for 2-3 hours or until chicken is tender and almost falling apart.
- Alternatively you may use a slow cooker and cook on high for 4 hours, or on low for 8.
- Remove from heat and strain the broth and reserve.
- Allow the chicken to cool until it can be easily handled, then using 2 forks shred the chicken and add to a bowl.
- Taste the chicken for seasoning and adjust if necessary.
- If the chicken is too dry add a little of the reserved broth and mix well.
- If desired saute the bell peppers in a little olive oil until crisp tender and add the to chicken mixture along with the sliced olives.
- The chicken can now be used to fill tacos, enchiladas or tamales.
- Note: the reserved broth may be used to make rice or frozen for later use.