Cooking the Chicken
2 to 3 medium size boneless skinless chicken breasts (salt and pepper both sides)
1/2 cup chicken broth
1/4 cup water
3 cloves garlic minced
1/4 cup of fresh basil chopped. You can also add oregano or use Cilantro.
Julienned Vegetables (optional to add in with cooked shredded chicken)
2 cups of julienned vegetables. I like to use Carrots, red onion, zucchini, bell peppers and yellow squash
I use an extra large 14 inch stainless steel fry pan with a lid or an extra deep cast iron enamel coated sauce pan (Le Creuset). Click here for my favorite pan link
Cover the pan and bring the liquid to a boil for about 3 minutes. Reduce heat to medium. Continue cooking until chicken is completely cooked through (approximately 15 minutes). Remove the chicken and shred with 2 forks.
Depending on how much liquid is left (if too much discard a little). return to chicken to the liquid and simmer about 10 minutes. This will infuse the chicken with more flavor. You can also add vegetables to cook with the shredded chicken. Add 2 cups of julienned vegetables ( I like Red onion, zucchini, bell peppers, yellow squash, carrots). I will add a little olive oil a few ore herbs and bit more of garlic and more chicken stock if necessary. Cook 10-15 minutes with added vegetables.
Use the shredded chicken for:
- Tacos
- Over a salad
- with mixed vegetables and or rice
