Recipes from Mexico :: Mexican Main Dishes Poultry
4 bone-in chicken breasts
3 c. chicken stock
1/2 onion, chopped
3 garlic cloves, minced
1 tsp. dried Mexican oregano
1/2 tsp. salt
2 bay leaves
Put all ingredients into a large saucepan. Let it come to a boil, then reduce heat to simmer and cook the chicken about 25 to 1/2 an hour, or until it is very tender.
Let the chicken cool for about 10 mins. in the liquid.
Remove the breasts and let them cool a bit for easy handling.
Shred the chicken into bite-size pieces. Save the cooking liquid for sauces or soups.
Simple Deshebrado
Simmer chicken or turkey breasts in water to cover until just done. Remove the meat, reserving the broth for another use.
When the meat is cool enough to handle, remove it from the bones, cut it into 1-in. pieces, and shred it in a food processor fitted with the plastic blade.
