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
- In a large simmer pan over medium-to-low heat, heat up 1 tbsp. cooking oil.
- Add cumin seeds, diced red onion, minced garlic, and diced serrano peppers. Sauté for 30 seconds or until cumin is slightly toasted.
- 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.
- Slowly nestle in chicken breasts in sauce mixture. Cover pan and simmer for 30 minutes, flipping chicken breasts half way through.
- Remove chicken breasts to a separate plate and shred using 2 forks. Set aside.
- Add lime juice to sauce. Adjust spice and salt levels as needed.
- Slowly stir cooked shredded chicken back into sauce.
- 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!