Shredded Mexican Chicken

Randy Boyer

Ingredients:

8 Boneless skinless chicken thighs

2 jalapeño peppers

2 habanero peppers

1 full garlic

1 sweet onion

1 tbsp. organic canola oil

1 bunch fresh cilantro

1 pack fresh cremini mushrooms

1/4 to 1/2 a cup of chilli powder

1 can black beans

1 can corn

4 or 5 roma tomatoes, chopped, or a can of diced tomatoes

Tomato paste or sauce (no salt added) from a jar or can

Steps/Methods:

Pour 4 cups of water or chicken broth into a large, preferably deep pot.

Place chicken thighs in the pot and boil for an hour to an hour and a half.

In a food processor, puree the garlic and a full bunch of cilantro.

In a toaster oven, toast the habanero peppers, turning them hallway until they're charred on both sides and until soft. Cut them in half and remove the seeds and stem.

Cut the jalapeno peppers in half and remove as many seeds as you can and remove stem.

Peel the sweet onion. Cut it into quarters.

Place the jalapeno peppers, habanero peppers, and onion pieces into the food processor.

Slice the mushrooms.

Cut up the roma tomatoes, or open the can of diced tomatoes.

Strain the chicken thighs and empty the pot of all liquid.

Over medium-high heat, place 1 tbsp. organic canola oil into the pot and all the contents from the food processor. Add the mushrooms, black beans, tomatoes, corn, tomato paste or sauce, chill powder, and salt to taste. Chicken should fall apart and shred easily – Add chicken thighs back to the pot.

Reduce the temperature to low and simmer, stirring often (and try to bottle the incredible aroma in the house).

Continue to separate chicken while stirring.

Serve it in soft organic corn tortillas with shredded mozzarella and cheddar cheese and some chopped lettuce.

Additional Tips: