El Pollo Loco

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I go crazy over this chicken. This is a very easy (and delicious) recipe I use all the time. Perfect for tacos, burritos, cemitas, and nachos, this is one recipe staple you’ll find you’re using on the regular.

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Shredded Chicken
Serves 2-4
Recipe slightly adapted from The Food Network

INGREDIENTS
3 Tablespoons olive oil
2 pounds rib-in chicken breast
2 teaspoons chili powder
1 Tablespoon ground cumin
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon Kosher salt
2 cups thinly sliced red onions
1 tablespoon minced garlic
2 cups low-sodium chicken stock
1/8 cup lime juice

METHOD
Place a large shallow pan or cast-iron skillet with a lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the spices and salt, tossing both sides evenly to coat. Add the chicken to the pan (skin side first) and sear for 3 minutes per side. Add the onions to the pan and sauté for 5 minutes. Add the garlic to the pan and sauté for a minute. Add the chicken stock over the chicken and slowly bring to a boil. Once the stock is boiling, lower the heat to low and cover with the lid.

Cook the chicken till tender, about an hour. Once fully cooked, turn off the heat, and allow the chicken to cool for about 15 minutes. Once slightly cooled, add the lime juice to the pan and over the chicken, then shred the chicken with your hands, discarding the bones. Season with salt.

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