Shredded Mango-Chipotle Chicken

Shredded Mango-Chipotle Chicken

Serves 4-6

Ingredients:

• 1 pound skinless, boneless chicken breasts, cut in half
• ½ pound skinless, boneless chicken thighs 
• 1½ teaspoon ground cumin 
• 1 teaspoon oregano 
• ½ teaspoon chipotle chili flakes 
• 1 teaspoon salt
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 cup chicken broth 
• ½ cup tomato puree (aka passata) 
• 1 heaping cup fresh or frozen mango chunks
• juice of 1 lime 
• butter lettuce, for serving

Topping suggestions:

fresh chopped mango

fresh chopped radish 

cilantro  

Method:

1. Preheat the oven to 325 degrees F.
2. Season the chicken evenly with the spices and salt. Add 2 tablespoons avocado oil to a dutch oven over medium-high heat.  Add the chicken, and brown on all sides. Remove and set aside. Reduce heat to medium and add the onion and garlic. Cook, stirring continuously,  until softened and fragrant - 1-2 minutes. Add the broth, tomato puree, mango chunks, and lime juice. Stir to combine before adding the chicken back to the pot. Bring to a simmer,cover, and transfer to the oven. Bake for 1 hour to 1 hour 15 minutes. 
3. Remove the meat from the dutch oven and place in a bowl. Set the dutch oven over medium heat and allow the liquid to simmer until it has reduced by about half - about 10 minutes. Using two forks, shred the meat. Add the chicken back to the dutch oven and stir to cover in sauce. Serve in butter lettuce cups with cilantro, more fresh mango, and thinly sliced radish. 

Instant Pot Suggestions

Follow all of the same steps using the “saute” function on the Instant Pot. Secure the lid, making sure the top valve is set to “Sealing”. Manually set to 20 minutes. When the time is up, Use the “Quick Release” method to release the pressure. Press cancel, Carefully remove the lid, Remove the chicken, then press the “saute” button and allow the sauce to reduce. Shred the chicken using two forks, and add it back to pot and cover with the sauce. 

Slow Cooker Suggestions

Add all of the ingredients to the slow cooker (I would still suggest searing the chicken with spices beforehand for more flavour), Stir together well, cover, and cook on low for 6-7 hours, or high for 3-4 hours. The sauce may be a thinner consistency in this situation, so I would suggest adding it little by little to the shredded chicken until you have a chicken-sauce ratio you like.