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This is a basic recipe for boiled chicken, with
"South of the Border" flavors. This chicken works wonderfully
for use in any of the Mexican or Tex-Mex chicken casseroles. Or
just shred the cooked chicken and use it in enchiladas. We cook
this often to use in our Tex-Mex Stewed Chicken for a filling
gorditas of sopas. |
2 whole chicken
breast (or 4 thighs), skinned
2 carrots, chopped
1 stalk celery, quartered
2 cloves garlic, smashed
1 lime, quartered
1 large onion, quartered |
1/4 cup cilantro stems
2 cubes chicken bullion, or 2 tbls powder
1/2 tsp salt
12 whole black pepper corns
water (about 3 quarts) |
Place all the ingredients, except the chicken, into
a large stock pot. Cook over medium high, at a low
boil, until the insides of the limes start to break
down.
Reduce the heat to the pot until the water is at
a bare simmer. Add the chicken. Continue to cook
on a very low simmer the chicken for about 20 minutes.
Remove the pot from the heat, and let the chicken
sit in the liquid from another 10-15 minutes to
finish cooking.
Remove the cooked chicken from the pot, and remove
the chicken meat from the bones when cool.
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