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Shredded Chicken |
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Serves: 2
Print this Recipe
(Pollo Deshebrado)
Category: Basic Chicken Dishes
Makes about 2 cups
Cooked chicken is shredded for all kinds of snacks, soups, salads, enchiladas, and other dishes. A whole chicken is often poached and shredded, but for a small amount of shredded chicken, this method is quicker and more convenient.
2 chicken breast halves on the bone with skin
2 slices medium white onions (thick)
2 cloves garlic (medium)
2 cups canned fat-free reduced-sodium chicken broth
1. Put the chicken breasts, onion, and garlic in a medium pan. Add the chicken broth. Bring to a boil, uncovered, then reduce the heat to low, cover, and simmer until the meat is tender, about 20 minutes. Cool the chicken in the broth about 15 minutes.
2. Take the chicken out of the broth. Remove the skin and bones and discard, reserving the meat. Using your fingers, tear the meat into thin or coarse shreds. The shredded chicken is ready to use. Strain the broth and store, covered and refrigerated, for another use.2
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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