Easy Shredded Chicken

Hi! Guess what I’m cooking today? That’s right, more chicken! Are you tired of it yet 😉

Research is cool, but it’s a LOT of the actual work is very mundane busywork. Some people listen to music to pass the time; I’m not a music person. I prefer having videos playing in the background. Well, videos have ads. A LOT of the ones targeted to me involve food (duh….) Chipotle’s been a constant theme recently, and not going to lie, that pulled pork looks REALLY tempting.

However, there’s NO way I’m paying over $12 for a bowl when I can make something great myself. Hence:

So, Let’s get cooking!


Easy Shredded Chicken

Ingredients

  • 2 8-9oz bone in, skin on chicken thighs
  • 1/2 large onion, roughly chopped
  • 7-8 cloves of garlic
  • salt, to taste but BE GENEROUS
  • spices, to taste
  • 3 cups warm chicken stock

Directions

  1. Rinse and dry chicken. Rub generously with salt and marinate for 1-2 hours (or more!). Preheat oven to 350F
  2. Heat a pan on medium high heat. Place chicken skin side down. It should sizzle. Sear for 2-3 min per side or until golden brown.
  3. Add onions and garlic. Saute for 2-3 min in rendered fat or until slightly soft and translucent. Pour in chicken stock and bring to a boil. Stock should barely cover chicken.
  4. Transfer chicken, onion/garlic and stock into a baking pan. Cover with foil and bake for 80min.

To serve:

  1. Remove chicken from braising liquid. Using two forks, pull the chicken lengthwise so the meat separates in strands
  2. Take 1 cup of the braising liquid. Heat in a saucepan over medium heat until reduced by 1/2. Add shredded chicken to the pan and heat until liquid is fully absorbed.
  3. Serve and enjoy!

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I hope everyone enjoys this recipe! As usual, let me know if you try it!

Have a great week. Until next time, bye!

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