This is such a random post, but seriously something I think about often.
Why is it so hard to make shredded chicken? Or as they say in Chinese, such a mafan. Mafan, meaning total pain, hassle or annoyance. One of my favorite words to throw in the mix. Anyway, why does every single recipe call for hours of cooking and prep or even the crock pot? It makes me crazy. It’s just plain, shredded chicken.
Well finally, problem solved. And of course, who is to the rescue? America’s Test Kitchen. I have shared their recipes often, but I don’t think I have ever put it in writing — I LOVE America’s Test Kitchen! If you don’t subscribe to Cook’s Illustrated of have any of their cookbooks, get on it. Such a great staple in our house. Just this week alone we’ve made three of their recipes. Seriously.
Okay, the shredded chicken recipe that is going to change your life:
2 chicken breastssalt and pepper to taste
1 tbs olive oil
1 cup low sodium chicken broth
Pat the chicken breasts dry and sprinkle with salt and pepper. Heat the olive oil in a skillet (I use our small Le Creuset) and when hot and almost smoking, throw in the breasts. Let cook on one side for about 5 minutes until nice and brown. Flip over, add the broth, cover the pot and let simmer for 10 minutes. After ten minutes chicken should be cooked. If not, let it go a bit longer, but don’t over cook because you don’t want gross, dry chicken. Let cool for a bit, then shred with two forks. That is it. So easy and so perfect.
I have also added different spices to make things a bit more interesting. If I am shredding the chicken for tacos, when adding the broth I will often add:
1 tsp cumin
1/2 tsp oregano
1/4 tsp chili powder1 tsp garlic powder
This recipe has been a revolution for me. Hope you love it too!