Recipe information
Yield
breasts make about 8 cups shredded or chopped meat / whole chicken makes about 6 cups shredded or chopped meat
Ingredients
2
1 1/2-pound whole bone-in chicken breasts (4 individual breasts) or 1 4-pound whole chicken
1
large onion, quartered
1
clove garlic, smashed with the side of a knife
1
whole serrano pepper
Need to make a substitution?
Preparation
In a large saucepan or Dutch oven, place the chicken, onion, garlic, and serrano. Add cold water to cover and bring to a boil over high heat. Reduce the heat and simmer until the chicken is opaque and the juices run clear when the thickest part of the meat is pricked with a knife, 15 to 20 minutes for breasts, about 30 minutes for whole chicken. Transfer the chicken to a plate to cool; reserve the broth for another use. When the chicken is cool enough to handle, remove and discard the skin and bones; chop or use your hands to shred the meat as directed in the recipe.