Pollo DeshebradoCooked 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.
Shredded Chicken
Pollo DeshebradoCooked 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.
Ingredients
Makes about 2 cups
- 2 chicken breast halves on the bone with skin
- 2 thick slices medium white onion
- 2 medium garlic cloves
- 2 cups canned fat-free reduced-sodium chicken broth
Instructions
- 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.
- 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.
Notes & Wine Advice
Strain the broth and store, covered and refrigerated, for another use.