How to make shredded chicken

How to make shredded chicken

We present two ways to make shredded chicken. One is modern and quick and the other is more traditional, but takes longer. You decide the best

- Shredded chicken in the pressure cooker

This version is normally used in dishes that require shredded chicken filling.

Ingredients:

1 kg boneless chicken breast, cut into cubes

2 tablespoons of oil

1 chopped onion

3 cloves garlic, crushed

1/2 package of tomato sauce

1/2 cup of green scent

1 teaspoon of salt

1/2 cup of water

Preparation:

1. Fry the garlic and onion in oil.
2. Sauté the chicken.
3. Add the tomato sauce, add the green chilli, mix well.
4. Add water and salt.
5. Pressure cook for 15 minutes.
6. Turn off the heat, wait 10 minutes, and remove the pressure.
7. Open the pan and remove the broth.
8. Close the pan again, still hot.
9. Shake the pan vigorously from side to side (about 10 times), holding the handle and the other end.
10. Open the pan and you will see that the chicken is practically completely shredded. If it's not all shredded, use a large spoon to move the chicken around in the pan, you'll see that it starts to shred as you use the spoon.

- Shredded chicken

This version is the old way of doing it, using the bones of the carcass to give more flavor to the shredded chicken. And this chicken serves as the main dish. It takes more work but the flavor is very different.

Ingredients:

2 chicken breasts, bone-in and cleaned, without side fat

2 tablespoons of oil

1 chopped onion

3 cloves garlic, crushed

1 tablet of chicken broth

1/2 package of tomato sauce

1/2 cup of green scent

1 bay leaf

1 teaspoon salt

1,5 liters of water

Preparation:

1. In a large pan, fry the garlic and onion in oil, add the bay leaf, add the chicken stock tablet and dissolve.
2. Place the 2 whole breasts in the pan and add all the water. Add the salt.
3. Let the chicken cook for about 40 minutes. Before turning it off, drill holes down to the bone and check that no blood comes out. If it doesn't come out, it's ready.
4. Remove the 2 breasts from the water and let them cool. Don't neglect the cooking water, reserve it too.
5. When it's cold, use your hands to start removing large pieces of the meat, so that you free it all from the bones. Throw away the meatless bones.
6. Continue to shred the chicken as follows, take large pieces, make smaller pieces, and then smaller ones again until you realize that you can already see the meat strands. Then just follow the threads and shred to the point you want. I prefer fillets of half a centimeter.
7. Take the water again and discard it until there is enough in the pan to cover the shredded chicken. Place the chicken in the water and turn the heat back on and let it reduce.

8.When you see that it is almost dry, add the tomato sauce. Boil and taste for salt. If necessary add a little more.

9. Reduce the sauce so that the chicken is not completely dry, add the green smell and your dish is ready.
10. Serve hot. Also read Agro Business

About the author

Ricardo Siqueira

I am an agricultural engineer from São Paulo with over 15 years of experience in the field and in the corporate sector. My career combines the tradition of agriculture with technological modernization, from managing urban gardens to managing complex agribusinesses. On the Agro Portal, I share analyses of digital tools, market trends, and recipes that value local production, always with a practical, data-driven perspective.