Chris' Recipes

Bon Appetite!

Shredded Chicken Tacos

Written By: Chris - Aug• 19•15

My friend Jen and I recently shared my kitchen and prepared Chile Rellenos along with some other side dishes.  I was hungry for some chicken tacos and happened to have enough ingredients on hand, that together we came up with some flavorful eats!  Succulent, moist chicken breast meat is the result you can get from poaching.  I like to use this method of preparing chicken because the breasts tend to shred easily.  I usually use a couple of forks, but she showed me a great time saver using my Kitchen Aide mixer, that I plan to use again and again!  Once you’ve shredded the chicken, you can add just about anything to your taco recipe to your liking.  The trick to the moist chicken is to make sure you poach the chicken rather than boil it, which can potentially produce drier chicken breast with less flavor.  These tacos could easily be an entree and not just a side dish!

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Ingredients: 

Chicken Breasts, boneless, skinless (I used an inexpensive 2 lb. bag from Cub) 
1 Onion, sliced
Bay Leaf
2 Garlic Cloves, smashed
1 Red Bell Pepper, charred
1 Yellow Bell Pepper, charred
2 Tablespoons Butter
1/3 Cup Cooking Stock (see below)
1 Cup Salsa
1 small can Green Chilies, roasted peeled and diced
2 Tablespoons Mexican Chili Powder, (or more to taste)
2 Tablespoons Paprika
2 Tablespoons Ground Cumin
Salt & Pepper, to taste
Taco fixings:
White Corn Taco Shells, toasted 

Cabbage, shredded
Avocado, sliced
Lime

Black Olives, sliced
Sour Cream
Cilantro
Salsa
Jalapeno Peppers, etc.

Fill the saucepan halfway with water, and place it on a stove burner set to medium heat.  Add the onion to the saucepan for flavor, and bring the water to a boil.  Lower to a simmer and set the chicken into the broth with bay leaf and the garlic. Return to a boil, cover and reduce heat to simmer.  Cook, poaching the chicken in the liquid for about 10 minutes to 20 minutes, or until the chicken is cooked through. Cut into the breasts open to be sure they are cooked through and that there are no pink areas.

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Strain the chicken (I reserve the stock for future use).  Shred the chicken using Jen’s quick method!

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Place the chicken breasts into the kitchen aide bowl and shred by using the large paddle attachment.   Lock the mixer in the down position and turn to number two or four and mix until all the meat is shredded evenly.

Meanwhile, roast the red and yellow peppers either on the grill or on the open flame of the gas range.

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Set aside covered with plastic wrap and allow to cool before removing skins, seeds and stems.

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Using a small blender, puree the cooked peppers completely.

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Melt the butter in the bottom of a saucepan, and return the shredded chicken to it.  Add 1/2 cup of the cooking liquid and combine with the pepper sauce and salsa.

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Combine with seasonings, chili’s, etc. to taste.  Toast the tortillas and fill shells with chicken, shredded cheese and your favorite toppings!

Enjoy!
Cheers!
~Chris (and Jen!)

 

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