ADOBO SEASONED SHREDDED CHICKEN
I was first introduced to adobo seasoning one summer during my college years. I lived with friends in a brownstone in Park Slope Brooklyn, a charming, artistic, multi-ethnic middle class neighborhood. Puerto Rican food and culture were a big influence, and there were lots of corner bodegas with shelves lined with Goya brand products. Goya adobe seasoning is popular seasoning blend for meat, chicken, and fish. I also noticed that shredded chicken was a staple in much of the neighborhood cuisine, whether it was Latin American, Caribbean, or Asian. I started playing with different seasoning and came up with my own recipe along with some options for different dishes.
INGREDIENTS
Boneless skinless chicken breasts
Olive oil
Adobo seasoning
Kosher salt
Garlic salt
INSTRUCTIONS
To reduce the thickness of the chicken breast, cut in half lengthwise. This will help the chicken boil thoroughly and evenly.
Cover a plate or small platter with a thin latter of olive oil. Coat the chicken breasts with the olive oil.
Liberally sprinkle both sides of each chicken breast with kosher salt and garlic salt. Coat the chicken with adobo seasoning so that you can see a thin layer of adobo covering the chicken.
Coat the bottom of a large pot with a thin layer of olive oil. Place the chicken breasts on the bottom of the pan and cover with 4 cups of water.
Turn the heat on high, bringing the water to boiling. Once the water reaches a roiling boil, turn the heat to medium, and boil for 15 minutes.
Place the chicken breasts in a large bowl and shred. Chicken breasts can be shredded with two forks, or by hand.
Combine two tablespoons olive oil, one tablespoon adobo seasoning, and ¼ teaspoon each of kosher salt and garlic salt. Drizzle over the shredded chicken and stir, evenly coating the chicken.
The shredded chicken will be ready to serve immediately, but it’s best to refrigerate for 24 hours for maximum flavor.
Here are three of my favorite ways to serve:
Shredded Chicken Stir Fry
Stir fry sliced peppers and diced onion. Add shredded chicken. Toss in pineapple chunks and a splash of pineapple juice. Pour General Tsao’s sauce lightly over the stir fry to give a thin coating. Serve over with rice or yellow rice.
Shredded Chicken Fajitas
Stir fry sliced peppers and diced onion. Add the shredded chicken. Serve over a flour or corn tortilla and top with sour cream and salsa.
Shredded Chicken Sandwich
Whole grain bread, mayo, swiss cheese, bread and butter pickle slices.
