cocinero
Assistant Cook
- Joined
- Dec 11, 2003
- Messages
- 34
Hola Todos!
A Shredded Chicken Recipe!
I have been cooking, researching, and writing about Mexican cuisine for about 15 years. When I get home from work, I sometimes love to get to cooking. This recipe fills the kitchen with wonderful aromas and produces a wonderfully seasoned shredded chicken filling. You can use the canned tomatoes with green chiles (as specified) or use fresh tomatoes with roasted fresh green chiles that have been peeled and seeded.
1 whole chicken breast (2 half breasts)
2 tablespoons cooking oil
1 medium white onion, coarsely chopped
3 cloves garlic, peeled and roughly chopped
8 peppercorns
2 bay leaves
1 10 ounce can original Rotel tomatoes with green chiles
¼ medium onion, finely chopped
1 cup reserves cooking liquid
salt and pepper to taste
Place chicken breast in water or broth to cover with the coarsely chopped onion, garlic, peppercorns, and bay leaves. Bring to a boil and reduce heat to a simmer for ½ hour. Turn off heat and allow chicken to cool enough to handle. Shred chicken and set aside. Reserve cooking liquid.
Place cooking oil in a hot skillet and heat. Add finely chopped onion and sauté for 3 minutes. Add Rotel tomatoes and chiles and sauté for 3 minutes. Add shredded chicken and toss to blend ingredients. Add cooking liquid and simmer for 10 minutes or more stirring often. Season with salt and pepper.
Use when ever a seasoned shredded chicken filling is needed for taquitos, flautas,
or tacos (soft or hard).
Buen Provecho!
Bill Gibson
aficionado de la cocina mexicana
A Shredded Chicken Recipe!
I have been cooking, researching, and writing about Mexican cuisine for about 15 years. When I get home from work, I sometimes love to get to cooking. This recipe fills the kitchen with wonderful aromas and produces a wonderfully seasoned shredded chicken filling. You can use the canned tomatoes with green chiles (as specified) or use fresh tomatoes with roasted fresh green chiles that have been peeled and seeded.
1 whole chicken breast (2 half breasts)
2 tablespoons cooking oil
1 medium white onion, coarsely chopped
3 cloves garlic, peeled and roughly chopped
8 peppercorns
2 bay leaves
1 10 ounce can original Rotel tomatoes with green chiles
¼ medium onion, finely chopped
1 cup reserves cooking liquid
salt and pepper to taste
Place chicken breast in water or broth to cover with the coarsely chopped onion, garlic, peppercorns, and bay leaves. Bring to a boil and reduce heat to a simmer for ½ hour. Turn off heat and allow chicken to cool enough to handle. Shred chicken and set aside. Reserve cooking liquid.
Place cooking oil in a hot skillet and heat. Add finely chopped onion and sauté for 3 minutes. Add Rotel tomatoes and chiles and sauté for 3 minutes. Add shredded chicken and toss to blend ingredients. Add cooking liquid and simmer for 10 minutes or more stirring often. Season with salt and pepper.
Use when ever a seasoned shredded chicken filling is needed for taquitos, flautas,
or tacos (soft or hard).
Buen Provecho!
Bill Gibson
aficionado de la cocina mexicana