Central American Style Shredded Chicken
Prep time
Cook time
Total time
A shredded chicken recipe with hints of chocolate. This made enough for a family of 4 for dinner plus enough leftovers to have on bread rolls for lunch the next day. Leftovers could also be tossed through some pasta, cous cous or rice. Or you could use it on a homemade pizza.
Recipe type: Main Meal
Serves: 6
  • 600g Chicken Thighs
  • Olive Oil
  • Tin of Tomatoes
  • 2 Small Onions, Finely Chopped
  • 1 Carrot, Finely Chopped
  • 3 Cloves of Garlic, Finely Chopped
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 2-3 tsp Cocoa Powder (the higher the concentration of cocoa solids the better)
  • Dash of Water
  • 90ml Fountain Chipotle BBQ Sauce*
  • Optional: 1 Fresh Chilli Deseeded
  • *If you don't have this sauce that is OK - You can use some tomato paste + Worcestershire sauce or standard BBQ sauce.)
  • To Serve: Fresh Coriander, Lime Wedges, Salad Vegetables and Tortillas
  1. Sautee the onion and garlic in the olive oil. Add the chicken thighs whole and brown them all over. Add all of the other ingredients to the pan. Make sure the chicken is well coated. Add a dash of water.
  2. Bring to the boil and then turn down to simmer for 1 hour.
  3. Remove from the heat and use two forks to shred the meat within the sauce.
  4. Serve from the middle of the table with salads for a great #happymealtime.
Recipe by Play With Food at https://www.playwithfood.com.au/central-american-style-shredded-chicken/