This image courtesy of Joseph DeLeo
Chicken used for antojitos (snacks), tacos, enchiladas, tostadas, etc., is always cooked and shredded. I prefer to poach it in chicken broth and to enhance the flavor by leaving it to cool off in the broth.
Makes2 cups (500 ml)
Cooking Methodpoaching
CostModerate
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Moodtired
Taste and Texturemeaty
Ingredients
- 1 large whole chicken breast with bone and skin
- Salted chicken broth to cover
Instructions
-
Cut the breast in half. Put the chicken into a pan with chicken broth to cover and bring to a simmer. Continue simmering until just tender but not soft, about 20 minutes. Set aside to cool off in the broth. Strain and strip the meat from the bone, discard the bone, and shred together with some of the skin for extra flavor.
1989, 2008 Diana Kennedy
YOUR RECENTLY VIEWED RECIPES
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.