Shredded Spiced Chicken
Pollo Deshebrado PicanteInstead of poaching chicken breasts, I often braise them with onions, herbs, and spices before shredding. The chicken has great flavor cooked this way. Use to fill enchiladas, crepes, tacos, sandwiches, or as a topping for tostadas.
Ingrediënten
Makes about 3 cups
- 3 skinless boneless chicken breast halves
- 1 tablespoon olive oil or vegetable oil
- 2 tablespoons chopped onion
- 1 teaspoon pure ground ancho chili powder not a chili blend
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ⅛ teaspoon ground allspice
- ¼ teaspoon salt or to taste
Instructies
- Trim the chicken of all visible fat, and cut each breast crosswise into 3 equal pieces.
- Heat the oil in a nonstick skillet over medium-high heat and cook the chicken about 2 minutes per side, or until lightly browned on the outside.
- Add all of the remaining ingredients.
- Stir to combine, reduce the heat to low, and add 1 tablespoon of water.
- Cover and simmer until the chicken is no longer pink inside at the thickest part, 4 to 5 minutes.
- Remove the chicken pieces and when cool enough to handle, shred the chicken and return it to the pan.
- Stir to mix.
- Adjust seasoning.
Notes / Tips / Wine Advice:
The chicken is ready to use, or cover and refrigerate up to overnight.
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