Chipotle Shredded Chicken
Course: Main Dishes
Servings
4
servingsPrep time
10
minutesCooking time
50
minutesCalories
357
kcalTotal Carbs
8.6
gramsNet carbs
6.4
gramsFat
16
gramsProtein
41
gramsIngredients
3 TB avocado oil, divided
4 chicken thighs, trimmed of excess fat (1.25 – 1.5 lbs or 570g – 680g)
1/2 large white onion, finely diced (100g)
4 cloves garlic, roughly minced (or 2 tsp jarred minced garlic)
1/2 TB ground cumin seed (ideally, freshly ground)
1/2 TB kosher salt *see note below
1/2 cup chicken stock (120mL)
1 TB apple cider vinegar
1/2 can chipotle peppers in adobo sauce (about 4 peppers and 2 TB of adobo sauce)
8 oz tomato sauce (237g)
1/4 cup heavy whipping cream (60mL)
Directions
- Add 2 TB of avocado oil to an Instant Pot or other multi-cooker and set it to the “high” saute function. Once the oil is shimmering, add the chicken thighs and brown the first side (roughly 4 minutes). Flip over the chick and brown the other side (again for roughly 4 minutes). Don’t be concerned if some chicken sticks to the pot.
- Remove the chicken to a plate and set aside. It’s perfectly normal for some bits to stick to the pot.
- Add another TB of oil to the pot and then saute the onion until golden brown (2-3 minutes). Add the garlic and stir until it becomes golden brown.
- Add the cumin and salt to the pot and stir until the cumin “blooms” and really releases its aroma (30-60 seconds), then turn off the heat by pressing the “cancel” button on your cooker.
- Pour the chicken stock into your pot and using a spoon or spatula, deglaze the pot by scraping up all of the crusty brown bits. Then add the apple cider vinegar.
- Add 1/2 can of chipotle peppers in adobo sauce to the cooker. This is about 4 peppers and 2 TB of sauce. If you are sensitive to spicy food, dial back the amount by half. Pulse the peppers with an immersion blender until they are in fine bits.
- Stir in the tomato sauce, then return the chicken thighs to the cooker, tossing them to ensure that they are thoroughly coated, then nestled into the sauce.
- Pressure cook the chicken on “high” for 20 minutes, then allow a 15 minute natural release.
- Using a pair of forks, shred the chicken. Stir in the heavy whipping cream and serve.
Recipe Video
Notes
- Nutritional information is based on a serving size of 1/4 of this mixture and does not account for the tortilla or toppings.
- I used 1/2 TB of kosher salt in this recipe. If using sea salt, I recommend 1 tsp. Also, depending on the brand of chicken stock, that can contribute additional saltiness to this recipe (as can some toppings, such as cotija cheese). When it doubt, use less salt. You can always add more after tasting.
What is the “tortillia” made from? The chicken looks awesome!
It’s from EggLife. I show it in the video. I’ll be trying to reverse engineer it soon.
Made this tonight, Steve. It was fabulous! Thanks for the recipe! Going to become a staple here.
This was awesome… should had doubled the recipe. Will definitely be kept in my rotation.
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