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.

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