Today I was thinking of how I could successfully make chicken to shred and flavor that wasnt over done and chewy. I have tried boiling chicken and tearing it, not ideal, I tried baking it off and tearing it, also blah didnt work out how I thought, then there is pan fry, messy messy messy and again timing to not overcook.... I figured somewhere out there in the great blogisphere (thats a word right?) must be someone who has this down. I got lucky and found a promising idea on the second blog I checked out. I tried it and damn if it doesnt work PERFECT! Ill likely never cook chicken another way, well except when making fried chicken because obviously theres only one way to do that right.
You can only cook 3 chicken breasts at a time this way.
2-3 Chicken breasts
salt and pepper
1 cup chicken broth
2-4 Tbsp olive oil
12 inch skillet OR saucepan WITH lid
Put the olive oil in the pan and heat it on medium heat until it ripples when you move the pan around
While the oil is heating salt and pepper both side of the chicken breasts
Once the oil is hot, put the chicken top side (the prettier side) into the oil and cover with lid cook for 5 minutes do not bother the chicken!
Once 5 minutes has elapsed, pour in 3/4 cup of the chicken broth and turn the chicken breasts over.
Cover again and cook for 7 minutes, then pour in the rest of the broth and cover and cook for 3 more minutes.
As soon as the 10 minutes is over remove the chicken and let it cook until you can shred, or chop it.
IF you want to flavor the shredded chicken this is what I do.
After removing the chicken from the pan to cool do no throw out brothy oil mixture, maybe pour a little out if it didnt reduce at all. But as you shred the chicken throw it back into that pan and then once all the chicken is shredded pour in taco or blackening seasoning and mix it all up and heat it for maybe 3 minutes let it cool and put it in tupperware until you need it or its ready to serve!
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