Shredded Green Chile Chicken

Shredded Green Chile Chicken: A 30-Minute Flavor Bomb

This shredded green chile chicken is tender, juicy, and packed with smoky, spicy flavor. Perfect for tacos, burritos, or nachos, it’s ready in just 30 minutes!

Software (a.k.a. Ingredients)

2 teaspoons green chile powder
1/2 teaspoon smoked paprika
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil
2 pounds chicken breasts or thighs
1 cup chicken bone broth

Procedure (a.k.a. The Magic)

Spice It Up
In a small bowl, mix together your green chile powder, smoked paprika, kosher salt, garlic powder, onion powder, cumin, black pepper, and oregano. This is your magic chicken dust.
Season Like You Mean It
Coat both sides of your chicken like you’re giving it a luxurious spa treatment. Massage that seasoning in—this is where the flavor party begins.
Sear with Sizzle
Heat up the olive oil in a large skillet over medium heat. Once it’s shimmering, lay the chicken in the pan. Sear each side for 2-3 minutes. (Bonus points if you get a nice golden crust—it’s like chicken’s version of a suntan.)
Simmer Time
Pour the chicken bone broth into the skillet like a hero arriving to save the day. Cover the pan, reduce the heat slightly, and let the chicken poach in that flavorful liquid for 15-20 minutes, or until it hits an internal temp of 165°F.
Shred It Up
Remove the chicken from the skillet and shred it. (Pro tip: Use two forks or a chicken shredder tool—it’s oddly satisfying.) Toss it back into the skillet and stir to coat every juicy morsel in that leftover sauce.
Warm and Serve
Let the chicken hang out on low heat for 3-5 minutes. This step ensures every bite is bursting with flavor. Serve it up in tacos, burritos, or spread it over a bed of nachos.