Adobo Chicken is one of those make-ahead ingredients you won’t want to run out of. I use my pressure cooker for perfectly shredded chicken but you could easily bake it in the oven.
- 4 large boneless, skinless chicken breasts
- 1 6 oz can Chiplotle peppers in adobo sauce
Place chicken breasts in pressure cooker and cook on poultry setting, 10 minute.
Depressurize or vent your pressure cooker
Shred chicken with two forks scraping the meat with the grain. Then place in a large mixing bowl.
Open the can of chipotle peppers and sauce, remove the peppers, set aside the sauce, and mince the peppers to pieces about the size of a pencil eraser.
Add minced peppers and sauce to shredded and well.
Optional – place chicken mixture onto a cookie sheet in small clumps to freeze for easy serving then place in a plastic bag – or freeze in a plastic bag.