Shredded Chicken

Tacos, tostadas, enchiladas, nachos, taco salad, and burritos are just a few things that I can think of that this chicken would be perfect for.  This was a really fresh dish since it uses fresh vegetables for flavor and not just a packet of taco seasoning mix to go with it.  We used the meat to make chicken tacos but there was so much leftover that we saved some for lunches the next day and froze some so that I can make chicken enchiladas when the weather starts to turn cooler.  And the chicken was so tasty I can't wait for those enchiladas!

Shredded Chicken

source: Food.com, slightly adapted by Amy's New Kitchen
servings: depends on what you're making with it.  About 8-10 servings.

Ingredients:

• 4 boneless skinless chicken breasts  
• 1/2 medium onion, sliced
• 2 garlic cloves,  smashed
• 1 Tbsp sea salt 
•  water
• 2 Tbsp butter
• 1 garlic clove, minced
• 1/2 medium onion, diced
• 1 medium tomato, seeded and diced
•  3/4 green bell pepper, diced 
• 1 jalapeno, diced (seeded if you prefer less heat)
• 1 1/2 tsp freshly grated black pepper
• 1/4 cup cilantro, chopped
• 2 tsp ground cumin
• 1/4 cup tomato sauce 
• 1 1/2 tsp sea salt
• chicken broth (reserved) 

Place chicken, onion slices, garlic cloves and add just enough water to cover the chicken in a large pot.  Bring to a boil, cover and lower heat to a simmer.  Continue cooking for 25 minutes.


Remove chicken from broth, let cool, then shred.  Reserve the broth for later.


Meanwhile, while the chicken is cooling saute the butter, garlic clove, onion, tomato, bell pepper, jalapeno, pepper, cilantro, and cumin for 10 minutes.  Stir in shredded chicken then briefly saute.  Add tomato sauce, salt and 1/2 cup of chicken broth at a time until the chicken is as juicy as you like.