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.