This recipe for Paleo Shredded Chicken is tender and juicy with a nice base flavor that’s perfect for Paleo Taco Salads or Paleo Enchiladas! I like to make sure that the meat is always covered by the liquids. If not, it can dry parts out. Just add a little water or chicken stock and it’s all good. It’s inspired by this little Mexican food restaurant that Angel and I love out off of University in Jacksonville, FL. It is also a grocer AND sells party supplies. It has the absolute best skirt steak around and the wildest pinatas hanging from the ceiling…love it!
Anyway, I’m very excited that next week, my sister will be in town. She used to live here in Jacksonville, but moved a few years ago and hasn’t been back since. It will be really great catching up – she even said she’d go Paleo the whole time she’s here! …we’re going to convert her ;)
Paleo Mexican Shredded Chicken
1 Tbsp Extra Virgin Olive Oil
4 Garlic cloves
1 White Onion
1 Green Cayenne Pepper
1 Tbsp ground Cumin
1 Tbsp ground Coriander
3-4 Chicken Thighs
1 Vine Ripe Tomato
6 oz Chicken Stock
½ Tbsp Paleo Adobo Seasoning
Coarse Sea Salt and Black Pepper (to taste)
Lettuce of your choice
Coat the chicken in the Paleo Adobo Seasoning, sea salt and black pepper.
Slice and sauté the onions with the sliced, de-seeded cayenne pepper and sliced garlic and cook until fragrant, ~3-5 minutes. Add the cumin and coriander, then mix in the chicken. Add the chicken stock and chopped tomato and bring to a boil.
Cover, reduce the heat to low (~3) heat, and cook for about 30 minutes, stirring occasionally. Take the pot off the heat.
Set aside and let cool. When the chicken is cool enough to be touched, shred it off the bone with a fork…or if you are like me, I put on gloves and pull the meat off by hand, it goes faster!
Or try topping this with our Paleo Fresh Tomatillo Salsa!