Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours.
I know there are a gazillion Mexican chicken recipes out there in this big-wide-cyber-world.
Im throwing my hat into the ring because I think this is a little different to most.
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distinguishes this chicken recipe from many others is the sauce.
(I like this step the best).
A key ingredient in this recipe is Chipotles in Adobo Sauce.
To me, this is to Mexican cooking what soy sauce is to Asian cooking.
Well, not soy sauce.
More like oyster sauce or hoisin sauce.
Because Adobo Sauce has a lot more complex flavours than soy sauce.
Its not expensive, about $3 and freezes great!
I put it in small ziplock bags and break bits off as required.
Though common throughout the US, its not yet mainstream in Australia (i.e.
Ive listed places I know that sell it in the recipe (in Australia).
This is what it looks like.
Let me be clear this does not andcannothappen from cooking in the sauce!
I do an extra,optionalstep of browning the chicken.
I really think this extra step is worth it because the browned parts are thebest bits!
Here are a few ideas:
Tacos with all your favourite trimmings.
This might be my favourite way…Heres myGuacamolerecipe andPico de Gallo, in case you want them.
I really think I should sign off here.
This post is gettinglong.
Have you ever met anyone before who can write over 1,000 words about a Mexican chicken?
Well, now you have.
Wipe your chin and get into your kitchen!
Check out those crunchy brown bits sparkling with the gorgeous flavoured juices!
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