Shredded Chicken with Garden Vegetables

This is an easy dish to create and not to mention all made in one pot. The flavors of this dish are based on my Latina Style Summer Succotash and my Pork Tenderloin with Summer Vegetables recipes. Once you make any of these three dishes you will find yourself adding additional vegetables and/or peppers to create yet another dish. You can also make a soup out of this recipe by leaving the skin on the chicken and add 6 cups of water. Serve the soup with the avocado and replace the tortillas with Baked Tortilla Strips. This is a great meal that really utilizes any leftover vegetables from previous meals, or merely an opportunity to clean out your crisper. Once this meal is complete, serve this wonderful flavor with warmed tortillas for a fantastic meal. If there are any leftovers heat and eat for an easy lunch! Ingredient amounts will serve 4 – 6.

Ingredients

2 chicken breasts with ribs, skin removed
2 tablespoons of vegetable oil
1/2 of a red onion, diced
2 peppers (red, yellow, orange or purple) diced
1 poblano pepper, seeds and stem removed and diced
1 medium sized zucchini, diced
4 cobs of corn, kernels shaved
1 medium tomato, diced
1 teaspoon of kosher salt
2 cups of water
6 sprigs of cilantro minced, stems removed
Accompaniments
Corn or flour tortillas
Greek yogurt or sour cream
2 diced avocados diced
Juice of half of a lime about 2 tablespoons
A sprinkle of kosher salt

Technique

In a large Dutch oven or pot that can be transferred to the oven, heat vegetable oil over medium high heat. Add chicken breast and sear breast side down. Add onions and peppers and sauté for about 2 to 3 minutes. Add remaining ingredients, stir and cover. Place into a preheated oven at 375 degrees for 1 hour or until chicken is thoroughly cooked. Remove from oven. Remove chicken breast from pot, let cool. Cover Dutch oven or pot to keep warm. Remove chicken from the bone and shred it into smaller pieces, discarding any of the fat or remaining skin. Add the chicken back to the pot, stir and serve with your favorite tortilla.

While chicken is cooling prepare the avocado. Dice avocado and place into a small bowl. Add lime juice and a sprinkle with kosher salt. Stir and set aside while removing meat from the chicken.

Suggested Beverage

Try Paulo Alto Reserve (Chile), Root:1™ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili), Souverain Sauvignon Blanc (Alexander Valley, California), a Corona with a wedge of lime or our Classic Margarita.

Chatty Advice

Make this a total gluten free recipe by choosing corn tortillas vs. flour tortillas. When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.

Leave a Reply

Your email address will not be published. Required fields are marked *