1-1.5 lbs chicken thighs Bone-In or Boneless (I used 3 Chicken thighs bone-in and the rest 7 pieces of thighs boneless)
1 tbsp ghee/olive oil
4 peppers Chipotle peppers in Adobo sauce
1 tsp Sea/Pink Salt

1 Small onion, chopped
1 tsp Oregano
1/2 tsp Cumin
1 tsp Cayenne Pepper (or to taste)
4 cloves garlic, whole
1/2 of lime juice, fresh lime
1-1.5 cups Water or more if needed

​Cilantro/Coriander for garnishing

Easy Mexican Inspired Shredded Chicken

I am a BIG fan of all things Mexican and I am always looking to re-create my favorite Mexican dishes and make it super simple.  This particular Shredded Chicken recipe is ABSOLUTELY delicious and so simple and quick to make...Easy Peasy Dinner in just 30 minutes.


Heat a skillet on medium heat. 
Heat 1 tbsp of ghee or Olive oil in the skillet. Once the oil is heated, Add chicken thighs and lightly brown each side of the thighs.
Meanwhile the chicken is browning, make the sauce: In a blender combine the Chipotle peppers in Adobo sauce, salt, oregano, cumin, cayenne pepper, onion, garlic cloved, lime juice and 1-1.5 cups of water. Blend until liquid.
Once chicken is browned, add sauce into the skillet over top of all the chicken thighs and mix well ensuring that the chicken is well coated in the sauce. Cook for 25-30 minutes; flip the chicken periodically until the chicken is fully cooked and the sauce has reduced down.

(NOTE: My sauce thickened up pretty quick so I did more add water during the cooking process)
After the chicken is fully cooked, shred the chicken. I shredded it right in the pan while it was cooking with two forks...less dishes to wash!
Cook the shredded chicken for additional 5-7 minutes or until the sauce has coated all the chicken and it has thickened up to your liking.

Garnish with cilantro, a dollop of creme fraiche and it is best enjoyed with our delicious LOW-CARB Buns!

If you make this recipe don't forget to tag us on social media so that we can post your creations!