Latin Shredded Chicken

Cuisinart original

This multipurpose chicken makes the perfect filling for tacos or enchiladas and is also delicious as a salad or grain bowl topper


Makes 10 servings


2     pounds boneless, skinless
       chicken thighs
1     teaspoon ancho chili powder
1     teaspoon ground cumin
1     teaspoon kosher salt
1     medium onion
2     crushed garlic cloves
1     jalapeño pepper, halved and
2    sprigs cilantro
1    cup water
½   lime

Nutritional information

Nutritional information per serving (based on 10
servings): Calories 145 (29% from fat) • carb. 2g pro. 23g • fat 5g • sat. fat 1g • chol. 94mg sod. 372mg •calc. • 22mg • fiber 1g


1. Assemble the Cuisinart® Stack5® with the
baking pan.
2. Prepare the chicken by seasoning with
the chili powder, cumin and salt. Put
into the baking pan with one onion, cut
into quarters, 2 crushed garlic cloves, a
halved and seeded jalapeño, the cilantro sprigs and cup of water. Cover and
select 400°F.
3. When the liquid comes to a boil, about 7
to 8 minutes, reduce the heat to 200°F.
Continue to cook until chicken is tender,
about 50 minutes.
4. Remove chicken and shred with fork or
fingers, once cool enough to handle.
Squeeze with lime. Taste and adjust
seasoning according to preference.