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Old 05-02-2007, 04:19 PM   #1
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ISO Bone In, Skin On, Chicken Breasts Help

I have some bone in skin on chicken breasts i want to cook up to shred for some chicken tacos.

I have a 14oz can of fire roasted crushed tomatoes i want to cook them in.

I mean i would just kind of Poach, or braise, or whatever, but i don't think the tomatoes will be enough liquid to cover the chicken enough?

How should i cook these breasts to incorporate the flavor of the tomatoes?

I normally only cook with boneless skinless.

Does the liquid have to come up real high on the chicken breasts? I was thinking add water to the tomatoes but i don't want to dilute it...

2lbs of these breasts is 4 breasts. so there is the general size of them.

Any technique you could reccomend would be great.

I have a few casserole dishes, a big sauce pan for my bolognese, a wok, and a 12" stainless steel skillet.

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Old 05-02-2007, 04:45 PM   #2
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I cook the bone in , skin on breasts often. When I do them in tomatoes, I use a high sided pan, brown them, add the tomatoes, bring to simmer, cover them, simmer till done. I think the can will be enough, but not sure. I'd be leary of adding water also. Hope someone else comes along!
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Old 05-02-2007, 04:50 PM   #3
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If you are going to shred the chicken up for tacos just go ahead and take the skin off now.

Unless you like to eat shredded skin.
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Old 05-02-2007, 05:09 PM   #4
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I took the skin off.

Okay, i seared the breasts on medium high for 1 minute each side.

They are lightly simmering in a mixture of veggie broth and crushed tomatoes. Here are pics.

How long do you think breasts this size will take to cook? Rough estimate.



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Old 05-02-2007, 05:11 PM   #5
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looks pretty good so far, legs! I'd say put a lid on that pan and wait about 20 minutes.

p.s. turn the heat down a bit
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Old 05-02-2007, 05:16 PM   #6
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lol, thanks mudbug!

Cheers
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Old 05-02-2007, 05:17 PM   #7
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Does it matter which end of the chicken is in the liquid? the bony side or the meaty side?

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Old 05-02-2007, 05:19 PM   #8
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who cares how well the bone is cooked? dunk that meat in that juice!
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Old 05-02-2007, 05:22 PM   #9
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Uh oh! I hope it's not too late!!!
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Old 05-02-2007, 05:25 PM   #10
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hey, relax. just turn them over, put the lid back on, keep the heat low, and be patient.

If you can't help yourself, take out the meatiest one and poke it with a fork. the juices should run clear if it's cooked all the way through. If so, you're good to go.
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