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
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.
