Mexican Shredded Chicken Tacos
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 1 pound boneless skinless chicken breast cut into 2-inch pieces
- ½ tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon ground coriander
- 1 teaspoon thyme
- 1 pinch cloves
- 1 pinch allspice
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 8 ounces diced tomato
- ½ cup chicken broth
- 1 medium bay leaf
- 4 corn tortillas 6 inch
- 3 red or green onions sliced for garnish
Instructions
- Heat the oil on the SAUTÉ function. Add chicken and brown all sides.
- Add the onion and cook until soft, stirring occasionally, about 5 minutes.
- Mix in chili powder, cumin, oregano, ground coriander, thyme, cloves, and allspice. Cook for 2 more minutes.
- Add garlic and tomato paste and cook 3 minutes longer. Stir in tomatoes, chicken, chicken broth, and bay leaf.
- Close and lock the lid and Pressure Cook on HIGH for 28 minutes.
- Remove chicken from the liquid using a slotted spoon. Shred with forks or gloved hands. Set aside.
- Using the SIMMER function, boil the cooking liquid until reduced to desired consistency.
- Mix shredded chicken back into sauce and reduce. Serve on tortillas with onions or any desired garnishes.
Nutrition
Calories: 633kcalCarbohydrates: 54gProtein: 56gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 146mgSodium: 625mgPotassium: 1656mgFiber: 10gSugar: 14gVitamin A: 996IUVitamin C: 34mgCalcium: 186mgIron: 5mg
Tried & Loved this recipe?Mention @ZavorAmerica and tag #SavorWithZavor !
