Description
Sizzling Mexican Shredded Chicken Thighs deliver a fiesta of bold, authentic flavors straight from home kitchens. Juicy, tender chicken blends with zesty spices, promising a delicious meal that transports palates to the heart of Mexico.
Ingredients
Scale
Protein:
- 2 lbs (900g) boneless, skinless chicken thighs
Liquid and Produce:
- 1 cup chicken broth
- 1 (14.5 oz) can diced tomatoes (with green chilies, optional)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon lime juice
Spices and Seasonings:
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
Instructions
- Place chicken thighs in the pressure cooker, creating a base layer for the rich Mexican-inspired dish.
- Create a flavor-packed liquid foundation by combining chicken broth, diced tomatoes, finely chopped onion, minced garlic, zesty lime juice, tomato paste, and Worcestershire sauce.
- Generously coat the chicken with a vibrant spice blend of smoked paprika, robust chili powder, earthy cumin, fragrant oregano, seasoning salt, and freshly ground black pepper. Tuck a bay leaf into the mixture for additional depth.
- Secure the pressure cooker lid and program to high-pressure cooking mode for 12 minutes, allowing the intense heat to tenderize and infuse the chicken with complex flavors.
- After cooking, permit a natural pressure release for 5 minutes, then carefully quick-release the remaining steam to prevent overcooking.
- Carefully extract the chicken from the aromatic liquid, remove and discard the bay leaf, then use two forks to gently shred the meat into tender, succulent strands.
- Reintroduce the shredded chicken to the cooking liquid, stirring thoroughly to ensure each morsel absorbs the rich, spicy sauce.
- Versatile and delicious, serve the chicken in traditional tacos, hearty burritos, customizable bowls, or crisp lettuce wraps for a perfect Mexican-inspired meal.
Notes
- Optimize Meat Selection by choosing bone-in chicken thighs for extra flavor and moisture, which prevents drying out during pressure cooking.
- Enhance Spice Blend by toasting whole spices before grinding to intensify their aromatics and create deeper, more complex flavor profiles.
- Create Dietary Variations by substituting chicken thighs with jackfruit or tofu for vegetarian/vegan alternatives, maintaining the same robust Mexican-inspired seasoning.
- Reduce Sodium thoughtfully by using low-sodium chicken broth and controlling salt content while preserving the recipe’s vibrant taste through concentrated spices and herbs.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 270
- Sugar: 3g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg