2 or 3 cooked chicken
breast or thighs (see
recipe)
1 small onion (3/4 - 1 cup), chopped
1/3 cup canned diced tomatoes, drained
3 tbls roasted green chiles (canned), diced |
3 tbls fresh cilantro, chopped
1 chicken bullion cube (or 1 tbls powder)
salt and black pepper, to taste
jalapeno or red pepper flakes, to taste
water, as needed
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Roughly tear up the cooked chicken into chunks. Dissolve
the chicken bullion in 1 cup of water.
Heat a 2 to 3 quart pot over medium high heat.
Add the chicken, onions, tomatoes, roasted green
chiles, cilantro, and dissolved chicken bullion
and water to the pot. Season with salt and black
pepper. Add additional water, if needed, so that
the chicken mixture is just barely covered with
the liquid (I use the broth from the initial cooking
of the chicken instead of plain water for this).
Cook this mixture at a rapid simmer, stirring gently
to keep from breaking up the chicken pieces too
much. The idea is to continue cooking the chicken
mixture to reduce the liquid. The mixture should
have almost no liquid in the bottom when you are
finished. You will need to reduce the heat as the
liquid cooks off to keep from burning or scorching
the chicken. When about half of the liquid is gone
add the jalapeno or red pepper flakes to adjust
the heat level to your preference (remember that
the mixture will get hotter as it sits).
Use this stewed chicken mixture as fillings for
tacos, chicken enchiladas, gorditas, or a topping
for sopas.
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