Shredded Mexican-style Chicken

My go-to spicy chicken mix used for tacos, burritos, quesadillas, and the whole enchilada! Follow @TheSharedSpice on Instagram for a live instructions via REELS!

One pot meals, who doesn’t like those?! Meals that can stay stored in the freezer for a few months, who doesn’t like those?!

While I can’t tout myself for being a genius when it comes to one-pot meals, it does feel good when you land on a good recipe that literally can go with anything. Whether you dump it in a salad or meal-prep ahead of time with a side of rice, drop it in some soup, or roll it up in a tortilla and air-fry it to become a taquito, the possibilities are endless with this one.

I’ve recently upped my collection of hot sauces to almost 15 different kinds, so I love experimenting with which one goes best with my food intake. And well, I can’t live without my hot sauces (s/o to asking for them no matter what restaurant I go to… I don’t know does this offend the chef?). This time, I tried a Harbanero based one from Austin TX and ya gurl’s mouth was on fire… but like in a good way of course. SO tread lightly folks.

Spice is life, am I right or am I right? 🙂

Excited to see all of your combinations!

PREP: 10 minutes
TOTAL: 45 minutes
YIELD: 4-6 servings


  • 3 boneless skinless Chicken Breasts, halved
  • 1/2 cup small diced Red Onion
  • 4 Garlic cloves, minced
  • 1 Serrano Pepper, diced small
  • 3 tbsp. Tomato Paste
  • 3 tbsp. Taco Seasoning
  • 1 tbsp. Chipotle in Adobo Sauce
  • 1 tbsp. Habanero Hot Sauce (I use this one!)
  • 1/2 tsp. Cumin Seeds
  • 1/2 tsp. Salt (to taste)
  • 1 tbsp. Lime Juice
  • 2.5 cups Water
  • Cooking Oil  


  1. In a large simmer pan over medium-to-low heat, heat up 1 tbsp. cooking oil.
  2. Add cumin seeds, diced red onion, minced garlic, and diced serrano peppers. Sauté for 30 seconds or until cumin is slightly toasted.
  3. Mix in tomato paste, taco seasoning, chipotle in adobo sauce, habanero hot sauce, and water. Stir until all ingredients are incorporated together. Add salt to taste.
  4. Slowly nestle in chicken breasts in sauce mixture. Cover pan and simmer for 30 minutes, flipping chicken breasts half way through.
  5. Remove chicken breasts to a separate plate and shred using 2 forks. Set aside.
  6. Add lime juice to sauce. Adjust spice and salt levels as needed.
  7. Slowly stir cooked shredded chicken back into sauce.
  8. Serve and enjoy! 

#TashTip: Buy pre-shredded chicken to save some time and skip steps 4 & 5! Serve with tortillas, rice, and a side of The Shared Spice Poblano Cream Sauce!

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