1 small package of boneless, skinless chicken breasts (or other boneless, skinless chicken, such as thighs fattier than the breasts, but many people prefer them)
Water to almost cover chicken
1 chopped tomato
Pinch of salt
1 tsp. ground cumin
1-2 TB olive oil
Begin heating oil in large, heavy skillet over medium heat. Add chicken, and wait until it begins to sizzle.
Add water to almost cover chicken.
Mix in tomato, salt, and ground cumin.
Cover, and turn heat to low. When ingredients are simmering, cover with a lid.
Allow to simmer slowly, covered, until chicken is falling apart. Check periodically to make sure it doesn’t become dry.
When chicken has reached the falling-apart stage, remove lid, raise heat to medium or medium-low, and allow juices/water to cook off.
This can be used in a number of Mexican recipes, some of which need just a little variation in the spices. Sometimes I add a slice of pickled jalapeno to give it more of a kick.
NOTES:
Also, I use a heavy skillet, but you could use a deep pot. You can also use whole chicken, and instead of putting it into the skillet first, put it into a pot of boiling water, cook it until it’s falling off the bone, then remove and allow to cool. Remove skin and bones, then cook in with the other ingredients (tomato, salt, cumin, olive oil, and just a bit of water). This takes longer and is messier, but it’s cheaper. You also end up with a good batch of chicken broth if you strain the liquids after you remove the cooked chicken.
Water to almost cover chicken
1 chopped tomato
Pinch of salt
1 tsp. ground cumin
1-2 TB olive oil
Begin heating oil in large, heavy skillet over medium heat. Add chicken, and wait until it begins to sizzle.
Add water to almost cover chicken.
Mix in tomato, salt, and ground cumin.
Cover, and turn heat to low. When ingredients are simmering, cover with a lid.
Allow to simmer slowly, covered, until chicken is falling apart. Check periodically to make sure it doesn’t become dry.
When chicken has reached the falling-apart stage, remove lid, raise heat to medium or medium-low, and allow juices/water to cook off.
This can be used in a number of Mexican recipes, some of which need just a little variation in the spices. Sometimes I add a slice of pickled jalapeno to give it more of a kick.
NOTES:
Also, I use a heavy skillet, but you could use a deep pot. You can also use whole chicken, and instead of putting it into the skillet first, put it into a pot of boiling water, cook it until it’s falling off the bone, then remove and allow to cool. Remove skin and bones, then cook in with the other ingredients (tomato, salt, cumin, olive oil, and just a bit of water). This takes longer and is messier, but it’s cheaper. You also end up with a good batch of chicken broth if you strain the liquids after you remove the cooked chicken.
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