Stewed Pulled Chicken


This is a recipe that I threw together on the spot and surprisingly, it turned out pretty damn good. That is how most of my dishes begin, as you soon will notice. I get a craving for something, or am intrigued by a certain style of cooking and I go out to experiment. I was going for a mexican-style pulled chicken. Here is how I did it. Did I also mention that my cooking can be very, very rustic?




1 medium onion (diced)

2-3 cloves of garlic (crushed or diced)

1 16 ounce can of diced tomatoes (crushed works too)

4 chicken breasts

1 cinnamon stick

1 tsp paprika

1 tsp all spice

Salt and pepper to taste

* You may use any spice blend that you like, or whatever you have on hand. Other additions could include cumin, cardamom, cloves, nutmeg. Also, vary the amount of spice to your preference.

Add a drop of oil into a large frying pan and sauté onion and garlic until translucent. Add spices and stir. Add can of diced tomatoes. You may have to add some water depending on the consistency of the sauce. Add chicken breasts to the pan and ensure that they are submerged in the liquid. Continue to cook for about 20 minutes or until cooked through.

Once they are cooked through remove the chicken onto a cutting board and shred chicken with a fork. Add the shredded chicken back into the pan and cook on medium heat until all of the liquid is absorbed. Check your seasonings and alter to taste.

The shredded chicken can be served with rice, in tacos, warm panini sandwiches, on top of a savoury waffle, or whatever your adventurous soul decides. We had used them in our deep fried chimichangas. Gluttony at it’s finest.


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