Name: Chicken Taco Meat
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 16 to 20 servings
Ingredients: 2 tablespoons olive oil; 6 large boneless, skinless chicken breasts, cut into bite-sized pieces; 3 cloves garlic, minced; 1 large onion, chopped; 2 tablespoons chili powder; 2 teaspoons paprika; 1 tablespoon cumin; Salt; One 14-ounce can tomato sauce

Directions

WATCH

Watch how to make this recipe.

In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
Let cool, divide among 4 freezer bags and freeze.

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