This delicious shredded chicken is the Mexican answer to your shredded meat cravings, filled with spices and the tanginess of lime. An integral part of this recipe is the Pili Hunters Buyo Fermented Hot Sauce, which is Filipino-inspired consisting of calamansi, chilies, garlic, and tamarind. This sauce really adds some complexity to an incredibly easy dish. Serve this as is over a green salad or inside my grain-free hard shell tacos or grain-free tortillas.

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1 jar crushed tomatoes
3 tablespoons Pili Hunters Buyo Fermented Hot Sauce (use code TRAILTOHEALTH for 10% off)
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon fresh oregano
1 teaspoon paprika
1 teaspoon salt
Juice of 1 lime
1 ½ lb chicken breasts (order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)

Directions

1. Add the tomatoes, hot sauce, garlic powder, onion powder, oregano, paprika, salt, and lime juice to an Instant Pot bowl; stir to combine. (use code TRAILTOHEALTH for 10% off).

2. Add the chicken and make sure it is fully coated with the tomato sauce.

3. Close the Instant Pot and ensure the valve is in the sealing position. Set to MANUAL HIGH PRESSURE for 20 minutes.

4. When the chicken is done, use the quick release method to release the pressure.

5. Remove the lid and transfer the chicken to a cutting board; shred with 2 forks.

6. Using an immersion blender, puree the sauce until smooth and thick.

7. Place the shredded chicken in a bowl and slowly pour the sauce in a little bit at a time, stirring until fully combined.

8. Serve on a salad, or in my Grain-Free Hard Shell Taco recipe, or in a TAP wrap.