ISO Bone In, Skin On, Chicken Breasts Help

[Mylegsbig]

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.

 

[Loprraine]

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!

 

[mudbug]

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.

 

[Mylegsbig]

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.

 

[mudbug]

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

 

[Mylegsbig]

lol, thanks mudbug!

Cheers

 

[Mylegsbig]

Does it matter which end of the chicken is in the liquid? the bony side or the meaty side?

Cheers

 

[mudbug]

who cares how well the bone is cooked? dunk that meat in that juice!

 

[Mylegsbig]

Uh oh! I hope it's not too late!!!

 

[mudbug]

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.

 

[Mylegsbig]

Ahh. There goes the timer.

Think it's ready to serve.

More pics to come.

Hey - thanks for the fast replies mudbug. I had no idea how long to simmer these things.

 

[csalt]

We had 'bone in skin on' chicken breasts for dinner tonight. I did them in the slow cooker on medium in some lemon and ginger sauce. The liquid only came half way up the joints. I know your not supposed to take the lid off, but I did turn them over half way.!They cooked for about 8 hours and were beautifully tender and not at all 'mushy'.
We had them with rice and vegs.

 

[Mylegsbig]

AURYTE!

I roasted and diced up some serranos, got out my home made smoky habanero salsa, and my chiltepin flakes, and made up some tacos.

Then i added some diced serrano to that broth and reduced it, and poured it on basmati rice.

Wonderful success!

Thanks again guys.

 

[Loprraine]

LOl You two are funny! I did some fair sized ones sunday, and they were done in about 25 minutes. (but, I finished them in the oven). I would cook them bone up also. So, how are they doing?

I really hate it when I miss reading the second page of a thread. makes me look sooo silly! Dinner looks great!!!!

 

[Robo410]

my friend, your technique looks fine to me from start to finish!

 

[Mylegsbig]

thank you my man, cheers

 

[mudbug]

resounding success, legs! any leftovers for a helpful advisor (hint, hint)?

 

[Mylegsbig]

lol, it got wiped out QUICK.