Shredded Chicken Filling/Pollo Picado
Fill tacos with plain pollo picado, or use it to make the enchilada recipe.
– 2 cans (4 c.) chicken broth
– 2 chicken breasts.
In a large saucepan, heat the chicken broth to boiling.
Add the chicken breasts and wait until the broth boils again. Turn down the heat, cover the pan, and simmer until the meat is cooked through, about 15 to 20 minutes. If the chicken has bones, allow an extra 5 to 10 minutes.
Take the pan off the heat and allow the chicken to cool in the broth.
When the meat is cool, remove it from the broth. Use your fingers to shred the meat into bite-sized pieces. Discard any skin and bones. Save the broth for another recipe.
Food: Shredded Chicken Filling/Pollo Picado