Tomato and green chile pulled chicken
This is one of my all time favorite chicken dishes, and it's a staple for us as a go-to weeknight dinner. We enjoy it all year round, but it's especially perfect for the cold weather.
Cooking chicken is something that can cause stress in so many ways - the concern of touching raw chicken, worry about over or undercooking. This dish removes a lot of that stress with this foolproof recipe that leads to perfectly cooked, pulled chicken every time.
Aside from the boneless chicken breasts, the other ingredients you'll need are ones you can keep in the pantry and fridge with quite a long shelf life. The most important ingredients are canned crushed tomatoes and diced green chiles. This is what the chicken will cook in, along with garlic and chili powder which you'll add after shredding your chicken. I like to use San Marzano brand crushed tomatoes and Rio Luna brand diced green chiles for this recipe.
Though the chicken does take about an hour and a half to come together, the amount of active time needed is very little. You'll put the chicken into your large pot and leave it covered to cook for 45 minutes, remove your chicken to shred, add it back in with a few ingredients to keep cooking uncovered for 45 minutes and then you're ready!
Our favorite way to enjoy this chicken is with a mixture of shredded lettuce and brown rice and lots of toppings - shredded cheese, sour cream, avocado, cooked peppers & onions, and hot sauce. You could eat the chicken on its own, plain with rice, or even in homemade tacos or a burrito.
For our meat, we LOVE our ButcherBox subscription. It allows us to have our favorite meat options ready in the freezer, and from a trusted source. For the recipe you'll need about a pound of boneless, skinless chicken breast which is usually one to two breasts. Depending on what you have the chicken with it typically makes anywhere between 2 to 4 servings.
1 pound boneless, skinless chicken breast (one to two pieces)
1 28 oz can crushed tomatoes
1 4 oz can diced green chiles
1 teaspoon minced garlic (I use jarred minced garlic)
Seasoning (to taste)
Chili powder and crushed red pepper to taste
Total time: About an hour and a half
Prep time: About 10 minutes
Into a large pot, add your crushed tomatoes, green chiles, and uncooked chicken breast. Sprinkle in garlic salt and black pepper to taste (know you'll be able to add more later) and ensure the tomatoes cover your chicken. Turn your stove to a high heat until your tomatoes come to a boil.
Reduce to a low to medium heat. Cover your pot and leave it to simmer, covered for 45 minutes.
After 45 minutes, remove your chicken from the tomato mixture and shred (I usually use a big fork and tongs, it should shred easily). Place your chicken back into your pot with the tomatoes.
Add in your minced garlic, and sprinkle in chili powder and crushed red pepper flakes to taste. If you'd like, you can also add additional salt (garlic or regular) and black pepper. Give your mixture a stir and then leave it to continue cooking for another 45 minutes uncovered to reduce. You can leave the chicken largely unattended, but on occasion give it a mix.
After the tomatoes have reduced, your chicken is ready to serve!
Carb and serving info:
Servings: 2 to 4
Carbs per serving (1/2): 31
Carbs per serving (1/4): 16
Carbs per full batch: 62
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.