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  • Writer's pictureKatie

Shredded Spanish Chicken

Flavor-packed chicken perfect to eat over rice, on nachos, or in tortillas with your favorite toppings.

Looking for the party? Look no further than this Spanish inspired shredded chicken recipe. I like eating this with cheese and sour cream, but you can add any toppings you wish! Just think about what you like on your burrito bowl, tacos, or nachos! It's sure to pair great with this delicious shredded chicken.

Shredded Spanish Chicken


  • 2 tablespoons Pamelas Apothecary "Let's Taco 'Bout It" spice blend

  • Salt (to taste)

  • Your preferred cooking oil

  • 4-6 boneless, skinless chicken thighs or breasts

  • 1 large onion, diced

  • 2 cloves garlic, pressed or fincely diced

  • 1 14.5oz can of fire roasted or regular stewed tomatoes


  1. Combine Let's Taco 'Bout It spice blend and salt in a small bowl. Heat a skillet or dutch oven to medium-high heat

  2. Use half of your spice mixture to coat your chicken. Add chicken and a small measure of oil to your skillet and brown on both sides

  3. Add onions and garlic. Cook until onions look glossy

  4. Added canned tomatoes and the rest of the spice blend. Stir well to combine

  5. Bring to a high simmer (you want to see small bubbles, but not a rolling boil), then turn down the heat, cover, and let cook on low/simmer for about 1.5 hours for the most flavor. If you are using chicken breasts, you may only want to cook for about 20-30 minutes to avoid drying out your chicken

  6. Using two forks, shred the chicken. I find it's easiest to put one fork in the center of the chicken and pull through the chicken with the other fork. Enjoy!

This chicken is versital! It works well in tortillas, over rice, or on chips! Serve with your choice of toppings.

What are your go-to toppings for a dish like this? Cheese and sour cream are only the beginning!

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