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
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