I truly feel better than ever and have zero of the symptoms I use to have. But anyway, I personally stopped being vegetarian and vegan almost two years ago now because my health was suffering, severe IBS, malabsorption, very painful bloating no matter what I took (everything from digestive enzymes and papaya extract to gas-x!) I’ve continued to use and love your recipes and I still eat very clean and plant-based, just with the addition of meat and eggs. I have discovered I cannot have dairy or cheese, but grass-fed ghee seems to do well with me. I was vegetarian for 8 years and vegan off and on, for about 1.5 years at the longest stretch. Wow! I have been following your blog for a few years now but never commented. My only complaint is that it’s nigh impossible to shred the chicken to a uniform size after cooking, but hey – if you want slow-cooker carnitas, make carnitas! This recipe fed two hungry foodie adults dinner (two rice bowls as specified) and then tacos (three each) for lunch the next day, with some left over! Could easily be stretched even further. If you are tempted to do the same, DON’T – just don’t. After shredding the chicken it smelled so good, I almost omitted the chili adobo. After cooking, I added the rest of the ingredients right into the pan, which wasn’t too greasy, and in fact needed the extra juice, so DO NOT DRAIN – however, I did trim the excess fat before seasoning. Don’t be tempted to skimp on the chili powder like I was, the spice proportions are perfect as-is. Cook on high until tender and almost falling off the bone, 3 to 4 hours, depending on size of the chicken breast halves.Ah man, what a FANTASTIC weeknight dinner! I used chicken thighs and, due to the shape of the thigh-cut, found it easier to just dump them in a bowl to mix ’em up with the seasoning till evenly coated. Step 1: Place 2 large bone in, skin on chicken breast halves in a slow cooker or crock pot. But if you know how you’re planning to use this, feel free to add appropriate spices to permeate the meat as it cooks. I typically stick with neutral seasonings in this easy shredded chicken recipe, just salt and pepper. Or make my favorite Green Chile Chicken Enchiladas (made with homemade Green Enchilada Sauce)! Or pile onto comfort foods like chicken sandwiches, chicken tacos or burritos, in place of pulled pork in these Pulled Pork Quesadillas, and in my Chicken Tinga recipe to make Chicken Tostadas (try these amazing homemade Tostada Shells). Toss into chicken soup (like Chicken Noodle Soup or in place of turkey in Turkey and Rice Soup) or stew, chop instead of shred it to make Curry Chicken Salad or Chicken Salad with Grapes. Use in any dish that calls for cooked chicken: add heft to green salads and pasta or grain salads, use to make main dishes like Chicken Pot Pie or Chicken Pot Pie Soup. It's perfect for busy weeknight meals and meal prep. There are endless ways to use shredded chicken. If you plan to cut it up for a salad or sandwich, let it cool completely first. Once your chicken is cooked, let it stand for 10 minutes before shredding. It's easier to shred chicken when it's warm.
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