Shredded chicken for anything
February 15, 2012 § Leave a comment
I’ve finally started using my dutch oven and have gotten into the habit of cooking chicken or beef for the week to incorporate into my meals. Case in point: these shredded chicken tacos from the NY Times, which I downsized a bit.
For the tacos, I heated up some corn tortillas and loaded up on toppings like fresh guacamole, salsa, and cheese. Another great use is saving the cooking liquid and letting it cool so you can later skim off the fat that’s solidified on top with a spoon and use the leftover “broth” as a base for spicy soups. I even mixed the broth with fresh lime juice and then tossed it with the chicken, salad greens, cubed avocado and sliced red onion to create an impromptu Tex-Mex inspired salad, bringing me back to the days of the Guacamole Greens salad at Sweetgreen in Washington, D.C. Who says chicken has to be boring and bland?
4 chicken thighs
1 onion, quartered
3-4 smashed garlic cloves
1 tablespoon ground cumin
1 tsp chili powder
salt and pepper to taste (be aggressive with the seasoning)
Combine all ingredients in a pot and add water to cover. Turn heat to high and bring to a boil, skimming off any foam that rises to the surface. Partially cover and lower heat so mixture comes to a gentle simmer. Cook for 30-40 minutes, until the meat is very tender. Remove from cooking liquid and cool. When the chicken has cooled, remove the skin and shred meat with fingers. Adjust seasonings to taste and serve as you like.