Mexican-Style Shredded Chicken

Season chicken with Adobo Seasoning.

In an oiled stock pot, sear the chicken breasts. Set chicken to side after searing.

Add Ro-Tel, broth, garlic, white pepper, cumin, paprika, chili powder, cayenne and salt. Stir well to mix. Put seared chicken back into stock pot with mixture.

Bring to a boil, stirring occasionally

After it reaches a boil, lower temperature and simmer for 1 hour. Stirring occasionally.

Remove chicken breasts and shred. Place shredded chicken back into liquid. Ladle out liquid until it is level with top of chicken in pot. Discard extra liquid.

Add the juice of 1 lime. Stir to incorporate.

Cook on medium to medium-high heat until the liquid almost completely reduces. Stir regularly but lightly.