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Mexican Pulled-Chicken Filling

January 2, 2008

from Rachael Ray: 30 Minute Meals

4 pieces (2 full breasts) boneless, skinless chicken
1 lime
1 small onion, quartered
1 bay leaf
2 stems fresh oregano (I used half a palmful of dried)
1 can (14 ounces) no-fat chicken broth
1 cup water
Coarse salt, to taste
2 tablespoons tomato paste (I like the stuff that comes in a tube)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

Rub chicken breasts with the juice of 1 lime to tenderize (I forgot to do this part, so I added the lime juice into the mixture at the end. It tasted VERY good!). Place chicken in a pan with next 5 ingredients. Bring to a boil, reduce heat to medium, and poach for 15 minutes. Drain and transfer chicken to a bowl. Discard oregano stems, bay leaf, and onion. Shred up chicken with 2 forks. Add tomato paste, seasonings, and bit of salt. Work the paste through the chicken evenly.


I used this filling for soft tacos on Monday night. We put the mixture in flour tortillas, and topped it with non-fat sour cream, shredded lettuce, diced tomato, and shredded cheese. I made guacamole (the cheater’s way: two avocados and a guacamole spice packet) for the chips. It was a yummy and easy NYE recipe 🙂

One Comment leave one →
  1. ~Amber~ permalink
    January 2, 2008 2:30 pm

    This sounds great! Thanks for sharing the recipe. I love chicken tacos and this sounds like the perfect flavor.

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