This is another recipe that uses my fabulous easy poached chicken as a base where you can adapt the flavour as you wish. Simple Mexican flavours help create another versatile staple which can be used for tacos or burritos, a top baked potatoes or with fresh salad as shown.

Mexican shredded chicken
Serves 6
Write a review
Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
  1. Roughly 600g of Leftover poached chicken, shredded (alternatively use BBQ chicken).
  2. 1 tsp chilli oil
  3. 1 onion, diced
  4. 1 garlic clove, finely diced
  5. 1 tsp cumin
  6. 1 tsp sweet paprika
  7. ¼ tsp cayenne pepper
  8. 1 tsp ground coriander
  9. Juice of one orange
  10. 1 cup of chicken stock (could use liquid form poached chicken recipe)
  11. 1 can of black beans, drained and rinsed
  12. ½ small bunch coriander leaves, chopped
  1. Heat a large fry pan over medium heat, heat oil and sauté onion and garlic until soft. Add the spices and fry off until fragrant.
  2. Add black beans, stock and orange juice and simmer for 5 minutes. Add the shredded chicken and let simmer for 10 minutes until chicken is cooked and liquid has begun to thicken. Stir through chopped coriander. Once thick, taste and season accordingly.
Eclipse Fuel