STOVE-TOP SIMMERED SHREDDED CHICKEN Recipes

By RoketJSquerl

This will yield plenty of shredded chicken to use in
tacos, guisados and enchiladas, and, as a bonus,
a delicious, rich chicken broth. Use a little of this
broth to moisten the shredded chicken, or use it
when reheating the chicken if you have any leftovers.
Yield: 16-18 two-ounce (56-g) servings

Ingredients

• 5 cups (1.2 l) water
• 2 garlic cloves, peeled
• 1/4 white onion, in one piece, peeled
• 1 roma tomato, halved
• 1/2 teaspoon dried Mexican oregano
• 2 pounds (910 g) boneless, skinless chicken
• thighs (about 10)
• 1/2 lime
• 1 small dried hot chile such as chile de árbol
• Salt, to taste

Preparation

Step 1

In a heavy 4-quart (3.75-l) saucepan, combine all the ingredients. Bring to a simmer over medium heat, then turn heat to low. Cook for 1 hour, or until the chicken shreds easily when poked.

Let the chicken cool for 30 minutes in the cooking liquid. Remove the meat and shred. Use immediately or chill. Strain and reserve the chicken broth.