Description
No time? No problem. This weeknight wonder is a smoky, zesty lifesaver that beats takeout every time. In just 16 minutes, you’ll transform simple chicken into tender pulled perfection, swimming in a fire-roasted tomato and pepper sauce that screams “sunset in Santa Fe.” Whether you’re feeding a crowd or just yourself (with leftovers!), this bold, no-fuss recipe turns chaos into kitchen confidence.
Ingredients
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2 boneless, skinless chicken breasts (or 3 cups shredded rotisserie)
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2 large tomatoes, quartered (or 1 can fire-roasted, drained)
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1 red bell pepper, sliced
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1 small onion, chopped
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2 garlic cloves, unpeeled
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1 tbsp olive oil
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1 tsp cumin
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1 tsp chili powder (use mild or ancho for less heat)
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Salt & pepper to taste
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½ cup chicken broth
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Juice of 1 lime
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Fresh cilantro, for garnish
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Tortillas, rice, or salad base
Instructions
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Broil Veggies: Toss tomatoes, pepper, onion, and garlic with oil. Broil 8–10 mins until charred.
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Poach & Shred Chicken: Simmer chicken in water/broth for 10 mins. Shred with forks (or stand mixer!).
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Blend Sauce: Squeeze garlic from skin. Blend with charred veggies, spices, lime juice, and broth until smooth.
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Sauce + Chicken: Heat sauce with chicken in skillet for 2–3 mins. Don’t boil—just warm through.
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Serve It Up: Spoon into tortillas, bowls, or lettuce wraps. Top with cilantro and extra lime!
Notes
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Make Ahead: Sauce freezes like a dream—double it!
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Shortcut: Use rotisserie chicken to skip poaching.
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Customize: Add beans, pineapple, or cheese for fun twists!
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Texture Trick: Pulse blender 3–4 times for chunkier sauce.
Nutrition
- Calories: 320 Cal
- Fat: 16g
- Carbohydrates: 12g
- Protein: 29g