Shredded Spicy Chicken

Shredded spicy chicken, for the perfect sandwich.

I haven’t cooked with a lot of spices or herbs in the past. I guess growing up in rural Wisconsin, where meat and potatoes were the staples, we didn’t use herbs and spices too much. But in the past few years, I have started experimenting with some herbs and spices that were new to me.

One of the spices that I have been using of late is cumin. I love to pair the cumin with garlic; it gives a little bite to whatever you are cooking.
I like to use cumin in chili and in different soups. But the latest tasty recipe that I have used cumin in is shredded spicy chicken.

I used the shredded chicken as a sandwich, but I think that it would go great in a pita or soft tortilla.
Green peppers and onions can be sautéed and used to top this sandwich for even more flavor and color.

Recipe:

3 Large cooked chicken breasts, shredded

2 cloves of garlic, minced

1/4 cup chopped onion

1 to 2 teaspoons cumin

1/4 teaspoon black pepper.

1/4 teaspoon salt

14.5-ounce can of low-sodium chicken broth

Shred 3 large cooked chicken breasts (about 4 cups). Add minced garlic, onion, cumin, black pepper, and salt to taste. Mix these ingredients until blended. (Taste to see if the seasoning is to your liking) Stir in the low-sodium chicken broth and cook in a 325-degree oven for 1/2 hour to 1 hour. The meat will be tender and flavorful. Enjoy!!

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