Yield: Yields 5 to 6 cups chicken and about 1-1/2 cups broth
Seasoned with garlic, bay, and paprika, this versatile chicken is delicious in a number of dishes. You can shred it as soon as it cools and refrigerate it for up to four days so that it’s ready to go for weeknight meals; or you can refrigerate whole pieces and shred them as you need them, which keeps the meat a little juicier.
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Made this again today because it is rockin hot outside. I wanted to add a comment that 2 1/2 pounds of boneless chicken breasts is about 5 boneless chicken breasts.
Oh so easy tasty chicken where have you been all my life!!! I made this today for a brunch I am having tomorrow and decided to make some quesadilla's today for lunch for my daughter. My daughter at age 21 thought it was so delicious and is excited to be able to easily be able to make it for herself.
Very, very easy on stovetop and really good. I use this chicken for tacos, in quesadillas, and tonight, I made a succotash with butter beans, fresh corn, onions and tomatoes and served with the chicken over lettuce.
This is pretty good. I prepared it for the Spicy Pulled Chicken Lettuce Wraps. I used thighs instead of breasts and it resulted in almost a pate texture. The flavor isnt bad and Im looking forward to trying the other recipes. Im very busy so I like the idea of having this through the week.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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