Matt's Recipe Book

Shredded chicken thighs

Prep time5 minutes
Cooking time40 minutes

This recipe is a basic shredded chicken that's useful for things like chicken fried rice, tacos, enchiladas etc. – it produces plenty of stock and schmalz as well.


  • Large saucepan


  • 1000g chicken thighs fillets
  • 3 escallion shallots
  • 4 cloves garlic
  • 1 bay leaf
  • 1 tsp salt
  • 0.5 tbsp ground cumin
  • 1 tsp black pepper
  • 1 tbsp olive oil


  1. Add the oil to the saucepan over a medium heat. Add the chicken thighs, trying to keep them in contact with the base of the pan as much as possible. Cook for a few minutes undisturbed, until starting to brown, then flip and repeat.
  2. Peel and cut the shallots into quarters lengthwise, then throw them along with the rest of the ingredients into the pot. Add enough water to just cover the chicken.
  3. Bring to a boil, then reduce and simmer until tender – about 30 minutes.
  4. Remove the thighs to a bowl and shred with two forks. Continue cooking the stock until it's reduced by about half.
  5. Spoon a couple of tablespoons of the stock over the chicken and toss to keep it moist.
  6. Keep the chicken for up to three days in the fridge. Reserve the stock in the fridge as well - the fat will separate out and can be scraped off for use in other recipes.