master recipe south-of-the-border shredded chicken

How To Make master recipe south-of-the-border shredded chicken

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  Place a rack in the bottom position, and preheat the oven to 280f (135c).
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  Add the onion, bell pepper, and apple to an ovenproof skillet with a lid.
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  Chef’s Note: This skillet must be big enough to hold all the ingredients.
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  Add the chicken breasts on top of the veggies.
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  Chef's Tip: You could use boneless/skinless chicken breasts; however, that bone and skin are going to help insulate the tender white meat, and help keep it nice and moist.
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  Take the remainder of the ingredients, add them to a mixing bowl, and thoroughly combine.
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  Pour over the top of the chicken and veggies.
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  Cover and place in the oven for 2.5 to 3 hours, or until the chicken is fully cooked
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  Remove from the oven and allow to cool for 10 minutes.
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  Place chicken on a cutting board remove the skin and bones, and then shred with two forks.
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  Pour remaining mixture from pan into a strainer, separate the solids from the liquid.
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  Chef's Note: Allow the liquid to drain naturally out of the veggies, about 10 minutes.
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  Chef's Note: Reserve the veggies, in a container and place in the fridge. Now, when you want a quick meal, heat up the veggies, and ladle them over some nice fresh pasta... Instant meal.
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  Defat the liquid and mix with the shredded chicken.
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  PLATE/PRESENT
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  There are so many ways to use this shredded chicken. 1. Use this chicken over rice. 2. Use as a stuffing for chicken chimichangas. 3. Put it in a taco with your favorite salsa. 4. Take two tortillas add some of this chicken and some cheese, and fry up a nice quesadilla. Enjoy.
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  Keep the faith, and keep cooking.
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