Shredded Chicken

Shredded Chicken for Tostadas

Anytime I boil chicken, for any reason, I use it as an excuse to create a basic chicken broth. In my kitchen, I like to use this broth for Mexican rice and soups.You know those soups every Mexican grandma makes their grandkids. The famous sopa de caracol y fideo. We will get to those recipes eventually. It is not a Mexican kitchen without them!

So this will be a mini double whammy: shredded chicken and basic chicken broth.This is how I cook my shredded chicken anytime I need to, whether it be for stuffing in Enchiladas or as topping for salads or Chilaquiles

Ingredients

  • 2 lbs – Chicken Thighs, Bone-in, Skinless
  • ¼ White Onion
  • 2 tbsp – Knorr’s Chicken Flavoring Bouillon
  • ½ bunch – Cilantro
  • Water, tap (enough to cover the chicken by 2-3 inches)
shredded chicken ingredients

Notes:

  • The Knorr’s flavoring doesn’t need to be tasted. I like to add some in to give the broth more flavor for the chicken to soak in or for me to use in other dishes. You can omit the seasoning if you prefer.
  • You can use any cut of chicken – I prefer thighs because the dark meat releases more flavor. 

Procedure

1. Add the chicken thighs, onion, cilantro and water into a large pot over medium heat. Bring to a boil and add the Knorrs Chicken Seasoning. Continue cooking until the chicken is tender and easily pierced with a knife. Remove from heat and cool. I let the chicken completely cool in the water. To me, the chicken absorbs more juice this way.

2. Once cool, remove the chicken and drain in a colander. Discard the cooking liquid or refrigerate for future uses.

3. Begin removing the bones from each piece of chicken and shred the meat with your hands. Place the meat in a bowl and set aside.  Discard all the bones. 

Shredded Chicken for Tostadas

Use this sub recipe for all your shredded chicken desire needs. 

Shredded Chicken

A basic shredded chicken boiled in warm liquid that becomes a basic chicken broth. This recipe is a double whammy!
Prep Time5 mins
Cook Time45 mins
25 mins
Total Time50 mins
Course: Sub Recipe
Author: Sharon Guerrero-Perez

Ingredients

  • 2 lbs Chicken Thighs bone-in, skinless
  • 1/4 White Onion
  • 2 tbsp Knorr's Chicken Flavoring Bouillon
  • 1/2 bunch Cilantro
  • Water, Tap (enough to cover chile by 2-3 inches)

Instructions

  • Add the chicken thighs, onion, cilantro and water into a large pot over medium heat. Bring to a boil and add the Knorrs Chicken Seasoning. Continue cooking until the chicken is tender and easily pierced with a knife. Remove from heat and cool. 
  • Remove the chicken and drain in a colander. Discard the cooking liquid or refrigerate for future use.
  • Remove the bones from each piece of chicken and shred the meat with your hands. Place the meat in a bowl and set aside. Discard all the bones. 

Notes

  • The Knorr’s flavoring doesn’t need to be tasted. I like to add some in to give the broth extra flavor for the chicken to soak. You can omit the seasoning if you prefer.
  • You can use any cut of chicken – my preferences are thighs due to the extra flavor it releases. 

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