Making shredded chicken burritos is easy even if you are cooking with chicken breasts that have been defrosted or not. Make a yummy serving that is enough for five using some easy steps is easy as outlined below.

You will need to chop some onions and place them in a pot. Add some salt and about two quarts of water. Heat the contents of the pot until they boil then add your chicken breasts. Continue cooking for another two minutes and keep a close watch on the pot. If any foam rises to the surface, skim it off. Add some bay leaves and dried herbs as seasoning, and lower the heat to medium.

Leave the mixture to cook for a further 12 minutes before turning the heat off completely. Let the chicken cool in the broth for about five minutes. You may skip this step if you do not have adequate time. After the chicken has cooled adequately, discard the broth, and place the chicken breasts on a chopping board, ready for shredding. Use two forks to carefully shred the chicken meat to thin even strips

Place your shredded chicken breasts in a bowl and prepare the skillet you will use for frying. It is advisable to use a large non stick skillet. Heat some oil in the skillet over medium-high heat. When the oil is hot, add peppers and more onion.

Stirring constantly, cook the contents of skillet for about 6 to 8 minutes or until the onions turn a nice golden brown. Add some garlic for seasoning effect and cook for a further one minute, stirring all the time.

Using a kitchen pipette, measure six drops of tequila into the pan and cook under medium heat for one minute. Add the shredded chicken to the mixture and cook until the shredded chicken strips start to get a little crispy, turn the heat gradually low and after a further minute, completely off. Constantly taste the chicken mixture for seasoning, and add more salt and some pepper if more seasoning is required.

The next step is to heat a tortilla in the microwave for about half a minute. Place the tortilla on a large plate. Put 4 tablespoonfuls of the shredded chicken mixture, avocado and some salsa in a thick line on the edge of the tortilla nearest to you. Roll the tortilla over the chicken mixture once. Gradually fold the tortilla edges to the right and left of the chicken mixture toward each other until they meet against the roll of shredded chicken.. Roll the tortilla again and again until you end up with a tight cylinder. Repeat the procedure with the rest of the tortillas.

Remember that even frozen chicken breasts work fine in preparing shredded chicken burritos. You can also achieve some interesting flavors by adding sour cream to the chicken mixture as it fries. However, if you are watching your weight, sour cream in your shredded chicken burritos might not be such a good idea.

You can whip up a yummy meal of shredded chicken tacos in a matter of minutes and surprise your guests and family even if you have had very little experience in cooking. The meal described below will take about 40 minutes to prepare and there will be enough to serve four people. You should take about a quarter of an hour first to ensure all the ingredients are ready as well as the pans and skillet.

The ingredients required to prepare this shredded chicken tacos are: 1 (or 15 oz) can of tomato sauce, 1/4 cup gluten free beer or white wine vinegar, 2 tablespoonfuls of minced garlic, 3 and ½ tablespoonfuls of chili powder, 1 tablespoonful ground cumin, 2 tablespoonful oregano, 1/2 tablespoonful sugar, 2 lbs boneless and skinless chicken, 16 corn tortillas and seasoning to taste. For toppings, you will need lettuce, shredded cheese, tomatoes, avocados, taco sauce, onions and sour cream.

Using a large saucepan, mix the tomato sauce, beer, garlic, chili powder, cumin, oregano and sugar and simmer on low heat. Heat the oil in a large skillet over medium-high heat.  Rub chicken with seasoning if so desired, and cook on turning the pieces once in a while until light golden brown on both sides. This should take about 15 more minutes.
Next, you will have to add chicken to the tomato sauce mixture and apply medium heat until everything is boiling gingerly. Lower your heat to medium-lo and leave the mixture to simmer. Ensure your saucepan is covered all along until everything is cooked through.

This should take about 20 minutes. Transfer chicken back to the large skillet. Do not throw away the sauce but pour it from sauce in pan into a bowl and leave to cool. Using two forks carefully shred the chicken breast to thin, even strips. Transfer the shredded chicken to saucepan and pour the now cooled sauce. Use a kitchen ladle to stir and mix the sauce and shredded chicken for about three minutes. With heat set at medium-low and pot uncovered, continue to cook until sauce reduces markedly and blends into the chicken.This should take a further 10 minute.

In the meantime, as the chicken and sauce simmer, heat some more oil in a large skillet used for chicken over medium-high heat. Gently, taking care not to scald yourself with hot oil, place tortillas in one at a time, cooking each for 15 seconds on each side. Transfer the cooked tortillas to a serving plate with a dry paper towel. In between any two tortillas, place a paper towel. To produce real easy warm tortillas you only have to simply put a tortilla on a plate, and cover it with a damp paper towel. Alternate tortillas with paper towels and heat in a microwave for 45 seconds.

Your meal is now ready. To serve, carefully scoop the chicken mixture into warmed corn tortillas. Garnish with the desired toppings and serve your guests. Everyone will be delighted at the subtly flavored and gluten free shredded chicken tacos.

Shredded chicken is a vital ingredient in many recipes such as Mexican enchiladas or burritos. Learning how to shred your chicken is a vital part of attaining the kind of effect you want with a dish. Whether you use a barbeque or a stove, preparing your chicken pieces for shredding should be a breeze.

Before you set about the task of preparing shredded chicken, ensure you have all the necessary ingredients which include: a barbecue grill, raw boneless skinless chicken breasts or drumsticks, pot, stove, water and forks

If you are using a grill to prepare your shredded chicken, begin with seasoning the raw chicken pieces. Check with your recipe for what kind of seasoning to use. After seasoning you can either marinate the chicken or just pound the chicken breasts flat and then pour a liberal amount of olive oil on each side of the chicken pieces. Add a little salt and pepper as seasoning.

You will then need to heat your outdoor barbecue grill to very hot (between 450-500 degrees). Grill chicken breasts for about 4 to 5 minutes alternately on either side, until there is no hint of pink in the middle. However, take care not to overcook because you will be cooking further once the shredded chicken is added to the recipe (casserole for instance).

There may be some recipes that will only require you to just use the shredded chicken without additional cooking and in this case you must ensure the chicken is adequately cooked before shredding happens. You can use a meat thermometer to verify if the level of cooking is adequate.

The process of making shredded chicken on a stove is slightly different from the barbeque grill’s. First you will need to bring a large pot of water to boil on the stove. Once the water is boiling gingerly, place your boneless and skinless chicken breasts in the pot by sliding them down the side, a strategy which ensures you do not scald your arms with boiling water. In this method, there is no need for adding olive oil or seasoning. But again, you may pound or marinate the chicken breasts first if you wish. Continue boiling until the chicken breasts are fully cooked. This should last about 20 minutes on average. Just as well, check to make sure there is no pink coloration.

Take precaution not overcook your chicken or it will be rubbery in texture. After your chicken is soft it is time to do the shredding. Let chicken cool first for about 5-10 minutes. Place chicken breasts on a plate and use a fork to hold the piece in place. Use a second fork to pull at the chicken and it will shred off in small pieces.

Once you have your shredded chicken ready, you can add it to your recipe. However, if it will not be cooked immediately, it must be refrigerated to prevent spoilage. With these easy to follow steps, you have a good reference whenever you come across another online menu requiring shredded chicken as an ingredient.

Shredded chicken recipes are a dime a dozen but the Mexican tacos recipe shared here is in a class of its own. Follow some easy steps and whip up a wonderful Mexican dinner just like you were dining out in a tacos shop in San Diego.

To prepare your shredded chicken you will need 1 ½ lbs. of boneless, skinless chicken drumsticks (about four or five will suffice), 4 cups of water, 1 teaspoonful table salt, 1/3 teaspoonful pepper, ½ teaspoonful garlic powder, 1 teaspoonful onion powder, 2 teaspoonful chili powder, 1 teaspoonful dry oregano and ¼ teaspoonful cumin powder

First, ensure the chicken is clean and add all ingredients to a medium to large skillet, or saucepan big enough to hold everything. Boil everything for about 10 minutes. Reduce the heat to medium low and let the contents simmer for about 30 minutes with the lid just about fully covering your pan. If the foam threatens to boil over, skim carefully.

After about 40 minutes of continuous boiling, most of the liquid will have evaporated and the chicken should be falling apart when poked with a fork. Turn off the heat and use your spatula to carefully lift off the drumsticks to a chopping board. Shred your chicken drumsticks using a pair of forks to produce thin even strips. Your shredded chicken is now ready for the tacos.

For the final shredded chicken tacos dish, you will require the following ingredients: shredded chicken, 10-15 corn tortillas, ½ head of shredded lettuce, 1 tomato, 6 oz. shredded cheddar cheese, 3-4 cups oil and a set of wooden toothpicks

Add your oil to a medium size skillet such that the level is up to about ¾ of an inch from the bottom. Heat up until the temperature rises to 350 degrees. Taking good care not to scald yourself with hot oil, place the tortillas, one at a time, into the hot oil and fry for about 5 to 10 seconds, flip the tortilla and let it cook for another 5 to 10 seconds. This ensures that your tortillas are pliable. After each tortilla is done, set it on a plate; successively placing new ones on top. When all the tortillas are done, flip the whole stack over to allow the excess oil to drain evenly.

In the meantime, as you prepare the tortillas, set the shredded chicken on the cooker. This should be for about ten minutes in medium low heat. With both chicken and tortillas ready, add about 2 to 3 tablespoons of the shredded chicken across and just above the center of a tortilla and fold it over. “Sew it up” with 2 wooden toothpicks to make a pouch. Ensure you use just the adequate amount of shredded chicken for each tortilla so you don’t end up with either excess tortillas or chicken.

Fry the tacos in shallow hot oil for about 3 minutes each side. Remove the toothpicks and drain off excess oil using paper towels and your Mexican style shredded chicken tacos are ready to serve.

Shredded chicken is a Mexican delicacy that can be used to prepare a variety of dishes such as tortillas, enchiladas, chicken soup, sandwich and tacos among others. Many people assume it is hard to make when the opposite is true. As the name suggests, shredded chicken involves tearing the chicken pieces into shreds to be used further to make different dishes.

The basic ingredients used to create chicken in its shredded form include:

1 chicken breast with bone and skin

1 clove garlic

1 slice onion

1 cup chicken broth

Combine these ingredients and boil in a pan for about 20 minutes until the chicken is thoroughly cooked.

Remove the chicken from the broth and let it cool to the point it can be handled. At this point, the chicken flesh should easily be sliding off the bones. Remove the bones and skin from the soft chicken before shredding it (hence the name) with your hands or using two folks to pieces. The chicken skin and bones can be used to prepare other dishes and should therefore not be disposed. The chicken does not have to be boiled as the only option but can be fried or roasted as long as it is shred able. Boiling is a more preferred method because it is a sure guarantee that the chicken will be more softened and hence easier to shred than when the other methods are used.

The portions used or required should match the number of people to be fed. The more there are to feed, the bigger the ingredient and chicken portions.

Other ingredients can be added to give the shredded chicken a more spiced taste. Some of the additives that can fit nicely include carrots, cilantro, garlic, bay leaf and ground black pepper among others.

Shredded chicken can be prepared based on what it will be used for. If it is meant for a sandwich, all that needs to be done is to steam it, if for chicken soup, it can be poached in water then use the water as part of the soup later. In the case of enchiladas, the chicken can be mixed with chicken broth, chili powder and cumin before being let to sit overnight.

The shredded chicken is usually stuffed in tortillas, sandwiches or tacos to create a delicious snack or full meal for the family. It is a little bit like minced meat packed with other ingredients. The quality of the shredded chicken can be enhanced by adding spices to it. These spices are used selectively according to the traditions and tastes of the potential consumers. The Indians prefer to use more pepper while in Mexico, a wide variety of spices are generally included. The other parts of the world are more conservative and use limited spices like onions and garlic mostly.

The use of chicken shredded to pieces and then spiced is no longer a preserve of the Mexicans but is fast finding its way not only into respected restaurants but homes all over the world.