Shredded Poached Chicken / Pollo Deshebrado

This classic preparation yields incredibly tender, moist shredded chicken by gently poaching it in a seasoned broth. The combination of onion, salt, and dried herbs infuses the meat with subtle aromatic flavor without overpowering it. This versatile base ingredient is ideal for Mexican-inspired dishes like tacos or enchiladas, or as a light addition to salads and soups. The resulting broth is also flavorful and can be saved for stocks or rice. A reliable method for ensuring juicy chicken every time, this recipe is a staple for meal prepping and quick weeknight dinners.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 3

Calories: 954.4

Dietary: Gluten-free

Description

This classic preparation yields incredibly tender, moist shredded chicken by gently poaching it in a seasoned broth. The combination of onion, salt, and dried herbs infuses the meat with subtle aromatic flavor without overpowering it. This versatile base ingredient is ideal for Mexican-inspired dishes like tacos or enchiladas, or as a light addition to salads and soups. The resulting broth is also flavorful and can be saved for stocks or rice. A reliable method for ensuring juicy chicken every time, this recipe is a staple for meal prepping and quick weeknight dinners.

Ingredients

1/2 md Onion, roughly chopped
7 cup Water
1 teaspoon Salt
3 1/2 pound Chicken, quartered
1 teaspoon Mixed dried herbs, such as marjoram and thyme
3 leaves Bay leaves

Directions

1
Place the chopped onion, water, and salt in a large saucepan (4-quart for whole quarters, 2-quart for breasts only).
2
Bring the liquid to a boil over high heat.
3
If cooking whole chicken quarters: Add the dark meat pieces first.
4
Skim off any foam that rises to the surface during the first few minutes of simmering.
5
Add the mixed dried herbs and bay leaves.
6
Partially cover the pot and simmer over medium heat for 10 minutes.
7
Add the breast quarters. Add more hot water if needed to keep the chicken submerged.
8
Skim off any new foam that rises once the liquid returns to a simmer.
9
Partially cover and simmer for another 13 minutes, until chicken is cooked through.
10
If cooking only chicken breasts: Add breasts to boiling seasoned water, skim foam, add herbs and bay leaves, cover partially, and simmer for 13 minutes.
11
Remove the pot from heat and let the chicken cool in the broth if time allows.
12
Remove chicken from broth. Skin and bone the chicken.
13
Shred the meat into small pieces using two forks.
14
Sprinkle with additional salt if desired before using in your recipe.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 954.4kcal

% Daily Value *
Total Fat 47.7g74%
Saturated Fat 13.1g66%
Cholesterol 353.6mg118%
Sodium 5201.2mg217%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.2g1%
Sugars 0.5g
Protein 107.4g215%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store shredded chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Broth: Save the poaching liquid! It makes a delicious homemade chicken stock. Strain out solids and use for soups, rice, or gravies.

Variations: Add garlic cloves, a cinnamon stick, or orange peel to the poaching liquid for extra flavor depth.

Safety: Ensure chicken reaches an internal temperature of 165&# 194;Â°F (74ÃÂ°C) before shredding.

Texture: Letting the chicken rest in the hot broth after cooking helps keep it moist and tender.

Keywords: shredded chicken, poached chicken, pollo deshebrado, tender chicken, chicken breast, chicken thighs, herb infused, meal prep, taco filling, salad topping, soup ingredient, easy chicken, home cooked, versatile protein, simmered chicken, boneless skinless

Read it online: https://www.chefs-mate.com/recipe/shredded-poached-chicken-pollo-deshebrado/