|Prep time||5 minutes|
|Cooking time||40 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
- 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.
- 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.
- Bring to a boil, then reduce and simmer until tender – about 30 minutes.
- Remove the thighs to a bowl and shred with two forks. Continue cooking the stock until it's reduced by about half.
- Spoon a couple of tablespoons of the stock over the chicken and toss to keep it moist.
- 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.