Poached Chicken for Tacos

recipe image

This image courtesy of Joseph DeLeo

Chicken used for antojitos (snacks), tacos, enchiladas, tostadas, etc., is always cooked and shredded. I prefer to poach it in chicken broth and to enhance the flavor by leaving it to cool off in the broth.

Makes2 cups (500 ml)

Cooking Methodpoaching

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Moodtired

Taste and Texturemeaty

Ingredients

  • 1 large whole chicken breast with bone and skin
  • Salted chicken broth to cover

Instructions

  1. Cut the breast in half. Put the chicken into a pan with chicken broth to cover and bring to a simmer. Continue simmering until just tender but not soft, about 20 minutes. Set aside to cool off in the broth. Strain and strip the meat from the bone, discard the bone, and shred together with some of the skin for extra flavor.

1989, 2008 Diana Kennedy

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