Heather has been SUPER busy working for an amazing restaurant in Savannah BUT after much hounding, I got her to finally set up another recipe (nah, she loves that she gets her own spotlight!). This is her newest:
Shredded Chicken for Mexican Yumminess!
4 Chicken Thighs
1 Medium Yellow Onion
1/2 Tbsp Red Pepper Flakes
1 Tbsp Cumin
2 Tbsp Minced Garlic
1 Tbsp Chili Powder
1/2 Tbsp Salt
1/2 Tbsp Pepper
1/2 Cup Tequila
1 49.5 oz Can of Chicken Broth
8 oz Pepper Jack Cheese
Cast of Characters:
Clean the tomatillos and cut them into quarters.
Take the skin off of the onions, and dice.
Put everything except the cheese and limes into a pot and give it a good stir.
Cover and simmer on low heat for 2.5-3.5 hours, or until the chicken shreds apart easily.
Raise the heat a bit until the broth and tequila have almost completely evaporated. Turn the heat off and add the pepper jack cheese into the mix and melt.
Zest and juice the 2 limes and add to the mix as well! Make quesadillas, chicken tacos or chicken burritos! YUM!!!
Like with any of her recipes, if you try them, let me know how they are and I will post the review!! :D