24 June 2014


This recipe is so good and can be used with so many different Mexican dishes: Tacos, Quesadillas, Enchiladas, Mexican Lasagna, Nachos, etc...

I cut the recipe in half and it was enough for at least 12-14 small tacos.


  • 1 sweet red pepper, stemmed and seeded and cut into large rings or chopped
  • 1 large onion, trimmed and cut into large rings or chopped
  • 4 pounds boneless skinless chicken breast halves, trimmed (or 2 lbs chicken breast & 2 lbs chicken thighs)
  • 4 tablespoons cider vinegar
  • 2 (14.5) ounce cans diced tomatoes
  • 4 tablespoons tomato paste
  • 4 tablespoons Agave Nectar
  • 2 tablespoons whole grain mustard
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Tabasco sauce
  • 1 tablespoon oregano
  • 1 tablespoon coriander
  • 2 tablespoons hot sauce


  1. Preheat oven to 275 degrees.
  2. Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom.
  3. Lay chicken over onions and peppers.
  4. In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.
  5. Pour the tomato mixture over the chicken. Cover with foil. 
  6. Place in oven for three hours.
  7. Remove the pan from oven and peel off foil.
  8. Place chicken on a cutting board and shred with two forks. (It should come apart VERY easily).
  9. Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish
  10. Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.

1 comment:

  1. Look delicious this, thanks for sharing this recipe.