Shredded Chicken

Pollo Deshebrado
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.
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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 / Tips / Wine Advice:

Strain the broth and store, covered and refrigerated, for another use.
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Course Chicken
Cuisine Mexican