Shredded Chicken

This is that go-to shredded chicken that saves you on busy days and works for everything from tacos to pastelitos, pastas and casserole fillings. It’s juicy, flavorful, and one of those staples you’ll always want ready in the fridge or freezer.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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For the Chicken

• 4 lbs boneless skinless chicken breast

• 4 quarts water

• 2 tbsp garlic powder

• 2 tbsp adobo

• 1 tbsp black pepper

For the Sauce

• 4 tbsp achiote oil

• 2 chicken bouillon cubes

• 1 yellow onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 3 tbsp garlic paste

• 4 tbsp sofrito

• 3 tbsp tomato paste

• 1 tbsp black pepper

• 1 tbsp onion powder

• 2 cups reserved pot water

• 1 cup fresh water

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Step-by-Step Instructions

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1.  Build the base

   Heat oil in a pot over medium heat. Add sofrito, bouillon cubes, and seasoning packet. Stir to combine.

2. Add vegetables and rice

   Add mixed vegetables and stir. Add rice and mix to coat

3. Add water and cook

   Pour in water. Cover and cook on medium-high for 7 to 10 minutes until liquid absorbs.

4. Steam the rice

   Lower heat to low. Form a mound in the center. Cover and cook for 25 minutes.

5. Serve

   Fluff and serve warm.

Notes from My Kitchen

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1. Coating the rice first builds flavor from the start.

2. That rice mound helps everything cook evenly.

3. This is a go-to side that works with anything.

4. Perfect for busy nights when you need something quick.

Yield: 10

Author: Michelle Disla

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Shredded Chicken (Perfect for Fillings)

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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Ingredients

For the Chicken

• 4 lbs boneless skinless chicken breast
• 4 quarts water
• 2 tbsp garlic powder
• 2 tbsp adobo
• 1 tbsp black pepper

For the Sauce

• 4 tbsp achiote oil
• 2 chicken bouillon cubes
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 tbsp garlic paste
• 4 tbsp sofrito
• 3 tbsp tomato paste
• 1 tbsp black pepper
• 1 tbsp onion powder
• 2 cups reserved pot water
• 1 cup fresh water

Instructions

1. Bring water to a boil. Add garlic powder, adobo, and black pepper.
2. Add chicken and cook for 25 minutes.
3. Reserve 2 cups of the cooking liquid.
4. Transfer chicken to a bowl and shred with a hand mixer.
5. Finish shredding by hand if needed.
6. In the same pot, heat oil and brown bouillon cubes.
7. Add onion, peppers, garlic paste, sofrito, tomato paste, black pepper, and onion powder.
8. Pour in reserved liquid and fresh water. Stir to combine.
9. Return shredded chicken to the pot.
10. Stir until coated and heated through.
11. Use right away or let cool before storing.

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