Savory Shredded Chicken

Ingredients

1 Tbsp Oil

1 onion chopped
3 diced tomatoes
2 Whole cooked chicken breasts shredded
1 Tbsp Salt
3 Cups Broth, fat skimmed off top

Directions
1. Place dutch oven on medium-high heat on your stovetop. Add oil to pan, let oil get hot. 
2. Add onions, cook until clear. The onion will finish cooking in this process and will also become fragrant. 
3. Add tomato and shredded chicken. Stir. Add salt, and then broth. Stir. 
4. Place lid on top, and simmer for 15 min.  Do not take lid off and stir, because you need the steam in there. When timer goes off, let sit for 10 minutes, keeping lid on. 


You can eat this in burritos, Sandwiches, on top of tostadas, or anything else you can think of! =)

Cooking Chicken 101

Need to know how to cook a raw chicken? Well here is a lesson in cooking chicken so you can use it for other recipes that call for pre-cooked poultry.


Ingredients:

Clean and skin the raw chicken(s). You can leave whole or cut into pieces (e,g. Legs, Wings, Thighs, ect...)

Stove Top:
Place Chicken(s) in Dutch oven pot with all the ingredients above, bring to a boil on high heat and then lower temperature down to a low heat and let simmer with lid on top. Cook for 1 hour, then remove from heat. Chicken should be thoroughly cooked through.

Crock Pot:
Place Chickens and all ingredients in a crock pot. Place temperature on low heat and cook for 6 hours, chicken should be cooked thoroughly.

Note: Water does not have to cover chicken, it just needs to be enough so that the chicken is moist and can create steam.

Remove Clove of Garlic after cooking

Chicken Tacos with Charred Tomatoes

Ingredients

• 2 plum tomatoes, cored
• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 teaspoons canola oil, divided
• 1/2 cup finely chopped white onion
• 1 clove garlic, minced
• 1 small jalapeño pepper, seeded and minced
• 2 teaspoons lime juice, plus lime wedges for garnish
• 2 teaspoons chopped fresh cilantro
• 2 scallions, chopped
• 6 small corn tortillas, heated (see Tip)

Preparation

1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
2. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Tips & Notes  

• Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.   

Nutrition, Per serving: 297 calories; 9 g fat ( 1 g sat , 4 g mono ); 63 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 27 g protein; 2 g fiber; 415 mg sodium; 463 mg potassium.

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