Easy shredded chicken. It’s what’s for dinner … and a few more meals if you’re feeding just one or two people. I prepared a batch last Sunday and have been enjoying the dish ever since.
As the name implies, the recipe is effortless. No lengthy cooking or long list of ingredients. Simply marinate the meat for at least 20 minutes, and then pan-fry and shred it.
The serving options are endless. Toss easy shredded chicken in a salad …
Or use it as a topping for baked potatoes, nachos and pao de queijo waffles smeared with guasacaca or black bean dip.
Eaten hot or cold, easy shredded chicken is tasty and convenient. It freezes well, too, so consider doubling the recipe to shave time off meal prep in the future.
Recipe adapted from Bowl of Delicious!
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 garlic cloves, minced
- 5 tablespoons olive oil, divided
- juice of 1 lime
- 1 pound chicken breast, cut into 2" pieces
- sea salt and freshly ground black pepper
- In a medium bowl, combine the smoked paprika, cumin, coriander, garlic, 3 tablespoons olive oil and lime juice, stirring with a whisk.
- Add chicken and stir to combine. Cover with plastic wrap and chill in the refrigerator for at least 20 minutes and up to a day, flipping occasionally.
- In a large fry pan, heat remaining 2 tablespoons olive oil over medium heat. Season chicken with salt and pepper and add chicken to pan. Cook, turning occasionally, until browned all over, 8-10 minutes.
- Remove chicken from heat and let cool. Shred chicken with your fingers or two forks.
