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Pulled Chicken with Tomatoes, Chilies and Cilantro
Mild and lean chicken breasts have long muscle fibers that are great for shredding. In this recipe, a tomato-based sauce spiked with chilies adds savory-sweet-spicy flavor, and a splash of oil at the end of cooking boosts richness. If using canned green chilies, don’t drain off the liquid—add it to the pan along with the chilies. This is great tucked into tacos or burritos, served with rice and refried beans, or spooned over a salad.
4
Servings
25 minutes
Ingredients
-
3
tablespoons neutral oil, divided
-
2
pounds boneless, skinless chicken breasts
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The Milk Street TV version of this calls for poaching the chicken breasts in a seasoned chicken broth until just done at 160 degrees, removing them, sautéing onions, garlic, and tomatoes, then adding the shredded chicken back to the dish adding the chilies, and coating and warming through. I did the poached version and loved it, and used the broth to make rice. I’m going to try this variation because I like the addition of browning to the recipe, and making sure to be wary of the chicken temperature before removal.
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I understand the move to reduce the reliance on strict times in these recipes, but I think some general guidelines would be helpful - e.g., how long the chicken is supposed to braise for, or how it should look when it's ready to proceed to the next step. Basing the timing on the tomatoes softening seems arbitrary and a little confusing. Either way, I'm excited to try this recipe, but I'm a little wary on how the instructions are laid out.