Boil Chicken Thighs For Shredding Recipes

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HOW TO BOIL CHICKEN TO SHRED (BOILED SHREDDED CHICKEN)



How To Boil Chicken To Shred (Boiled Shredded Chicken) image

Learn how to boil chicken to shred in easy steps, this recipe is very simple, quick, and flavourful. Boiled shredded chicken breast is versatile and can be used in many recipes such as salads, appetizers, sandwich spreads, and many more.

Provided by Dani

Categories     Main Course

Time 20m

Number Of Ingredients 5

4 chicken breast (boneless and skinless)
salt and black pepper
1/3 cup white onions chopped (optional)
1 teaspoon smoked paprika (optional but recommended for flavour and colour on the chicken)
1 teaspoon dried thyme ( substitute with dried parsley or cilantro)

Steps:

  • Add the chicken breast to a large saucepan, season with salt, pepper, smoked paprika, dried thyme, chopped onions, and enough water to cover the chicken by 1-2 inches.
  • Cover the pot and let it simmer for about 15-20 minutes on medium heat or until the chicken is fully cooked and the internal temperature registers 74℃/165℉. The amount of time it takes to cook chicken breast is determined by its size, however be careful not to overcook it, or the meat will become rubbery.
  • Remove the chicken from the broth and let it rest for 5 to 10 minutes before shredding.
  • Add chicken breast and the rest of the ingredients to the slow cooker and add water just enough to cover the chicken and stir to combine.
  • Cover and cook until the chicken is fully cooked and tender, cooking on low heat for about 4 hours or on high setting for 2 to 3 hours or until fully cooked.
  • Add fresh or frozen chicken breast in the instant pot with the rest of the ingredients and 2 cups of water. Close the lid securely and make sure it's in the sealing position.
  • Cook for 10 minutes (15 minutes for frozen chicken) on high pressure, after the cooking cycle is complete, leave it for 5 minutes to come to natural pressure, then carefully do a quick release.
  • Remove the chicken breast from the instant pot (pressure cooker), rest for another 5 minutes before shredding or dicing into cubes.
  • Transfer the cooked chicken to a large plate and, while it's still warm, use one fork to hold it in place while using the other fork to pull the chicken apart into shreds.
  • Place the cooked chicken in the stand mixer, no need to let it cool (one of the beauty of this hack)
  • using the paddle attachment, turn on the stand mixer to low and watch the chicken shred to pieces in 15 seconds or so.please bear in mind that the time will depend on how powerful your stand mixer is
  • Place the chicken in a bowl and press the hand mixer into the chicken, turn it on to low and carefully shred the chicken to pieces. This is my least favourite method as it can be messy.

SHREDDED CHICKEN FOR TACOS



Shredded Chicken for Tacos image

Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices, the chicken stays moist and is infused with flavor. You could opt for boneless, skinless chicken thighs or breasts; add some fresh cilantro or sliced jalapeño to the liquid; use a glug of light beer, if you have some on hand. Shred the cooked chicken into bite-size pieces and it's ready to be tucked into a taco with little more than some pico de gallo. You could freeze the resulting stock for future use or even boil it until thickened to drizzle it over the meat. The rules here are far from ironclad, but the fail-proof method guarantees an easy building block for tacos and beyond.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds boneless chicken thighs
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
1 ancho or other mild dried chile (optional)
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface.
  • Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.
  • Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 5 grams, Sodium 315 milligrams, Sugar 1 gram, TransFat 0 grams

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