This recipe will make approximately 3 cups of shredded chicken
Directions:
- In a bowl, whisk together tequila, lime juice, garlic, jalapeños, salt, and pepper.
- Add the chopped chicken breasts to the marinade, stir to coat, and let sit for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).
- Transfer everything (chicken and marinade) into the Instant Pot.
- Seal the lid and cook on High Pressure for 10 minutes. Allow for 5 minutes of natural release, then quick release any remaining pressure.
- Transfer the cooked chicken to a stand mixer bowl (or use a hand mixer) and shred on low speed until finely pulled. Add a few spoonfuls of the cooking liquid to moisten, and add more flavor, if desired.
- Allow the chicken to cool completely.
- Add parchment paper to your trays. And spread chicken across 1 tray using dividers in the 4 portion configuration, freeze until frozen solid.
- Freeze dry (my cycle time was 24 hours)
Rehydration:
Add ¼ to ⅓ cup of hot water to 1 serving of chicken, stir and make sure all chicken is covered by the water. Let sit for 5-10 minutes. Check to see if fully rehydrated, let stand longer or add more water if needed.
Notes:
This recipe makes 4 servings of shredded Tequila Lime Chicken.
Serve the shredded tequila lime chicken in warm corn or flour tortillas, then top with shredded cabbage or lettuce, avocado slices, fresh cilantro, and a squeeze of lime. For extra flavor, add a drizzle of chipotle crema or a dollop of sour cream.
Nutritional Value Per 1 serving
Calories: 190 Protein: 29 g Fat: 3.5 g Carbohydrates: 2.5 g Sugar: 0.5 g Fiber: 0.6 g
