Slow-cooked Mexican chicken

Everyone needs a party recipe! Here is a crowd pleaser for sure. Great flavor, not spicy, and very versatile.  We recently held a Mexican dinner fundraiser for our church and this recipe was a hit with all 100 people who attended.

It can be served on rice, in tacos, on tostadas… the possiblities are endless. Use left-overs as a filling for enchiladas later in the week!

Slow-cooked Mexican Chicken

Recipe:

20 lbs chicken breast cut into strips

½ bag Guajillo chiles

½ bag Ancho chiles

2 tsp cinnamon

1 TBSP cumin

8 fresh garlic cloves

1 TBSP seasoning salt

2 tsp black pepper

3 whole cloves

¼ cup white wine vinegar

¼ cup olive oil

12 small avocado leaves

Put all ingredients (except chicken and avocado leaves) together in a grinder and grind until a fine paste. Rub paste over raw chicken. Put in refrigerator to marinate overnight in a sealed container in the fridge. The next day put chicken with avocado leaves spread on top (like you would do with bay leaves) in the oven at 300 degrees for 4 hours or until chicken shreds with a fork.  Serves 40+ people.

Nutrition Information: (We calculated this ourselves using an online recipe caluculator and can’t guarantee accuaracy)

Serving size: 4 oz,  Calories: 197, Fat: 4 g, Cholesterol: 96 mg, Sodium: 384 mg, Carbohydrate: 0 g, Fiber: 0 g, Protein: 35 g

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