Thursday, June 24, 2010

Enchilada Chicken

Enchilada Chicken--From

2 pounds boneless, skinless chicken (breast, leg, or thigh) 
1/2 cup diced yellow onion 
1/2 cup medium-dice green bell peppers 
1/4 cup roughly chopped cilantro leaves 
2 teaspoons oregano leaves 
3 tablespoons finely chopped garlic 
2 teaspoons salt 
2 teaspoons white pepper 
4 cups (1 quart) water

This "machaca" style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, the meat and all ingredients are put together in a large pot and brought slowly to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. If you desire, you can bake all of this in a covered dish in a 350 degree F. oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred...some of it may require quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away or refrigerate for up to 3 days.

Yield: 4 to 8 servings

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