| Shredded Chicken
Pollo Deshebrado 2 chicken breast halves on the bone with skin
2 thick slices of medium white onion
2 medium garlic cloves
2 cups of canned fat free reduced sodium chicken broth |
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Place 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. Strain the broth and store, covered and refrigerated for another use. Makes 2 cups Back to Mexican recipes |
