Two Easy Make-Ahead Chicken Fillings
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 10 mins
-
Servings
8
-
Calories
1279 kcal
-
Course
Main Course
-
Cuisine
Paraguayan
Two Easy Make-Ahead Chicken Fillings
Report
Looking for quick and delicious chicken fillings, that you can prepare ahead of time? This recipe yields a flavorful base that you can customize and use in countless dishes. Choose the vibrant reddish filling with a hint of paprika, or opt for the creamy version with cream cheese, corn, and olives. Both are easy to make, incredibly versatile, and perfect for busy days.Use these make-ahead chicken fillings for Empanadas, Brazilian Coxinhas, Risoles, Torta salgadas, Sandwiches, Pies, and Wraps, Or simply as a tasty snack.
Share:
Ingredients
For Poached Chicken:
- 1 kg Preferably boneless and skinless chicken breasts or thighs, but any part of the chicken can be used , trimmed and cut into large pieces
- 1 tablespoon Knorr Granulated Chicken flavored Bouillon
- 1 tablespoon oregano or 2 bay leaves
- 1 tablespoon white vinegar
- 2 cloves fresh garlic , smashed
- 500 ml water
- Note: Save ½ cup of the chicken cooking broth at the end
For Sautéed Chicken:
- 3 tablespoons olive oil
- 1 small onion , grated or finely chopped
- 2 cloves fresh garlic , grated or finely minced
- ½ tablespoon oregano
- ¼ teaspoon black pepper
- 1½ teaspoons kosher salt
- ¼ cup green onion (can substitute with cilantro or parsley)
For Reddish Chicken Filling:
- 1 teaspoon paprika for red color or 2 tablespoons tomato paste
For Lightly Creamy Chicken Filling:
- 113 g creamy cream cheese, softened adjust to preference
- 60 ml heavy cream
- 100 g canned sweet corn , well-drained
- 60 g green olives , sliced
Instructions
Cook the Chicken:
- Place 1 kg of chicken breast pieces in a large pot. Add 1 tablespoon chicken bouillon, 1 tablespoon dry oregano, 1 tablespoon white vinegar, 2 smashed garlic, and 500 ml water. Turn on the heat and bring to a boil. Once boiling, cook on high heat for 30 minutes. After 30 minutes, drain the chicken and save ½ cup of the cooking water.
Shred the Chicken:
- While the chicken is still hot, place it in a stand mixer with a whisk or paddle attachment. Beat at medium speed for 1 minute until the chicken is shredded and loose.
Sauté the Chicken:
- In a pan, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and minced garlic and cook until they start to soften about 3 to 5 minutes. Add ½ tablespoon of water and sauté a bit more. Add the shredded chicken and sauté for 1 minute.
- Lower the heat to minimum and season with ¼ teaspoon of black pepper, 1 ½ teaspoons of salt, and ½ tablespoon of oregano. Add ½ cup of the saved chicken cooking broth and mix well.
- Increase the heat to medium and cook until the mixture is dry and loose, with no liquid at the bottom of the pan. Add 1 ½ tablespoons of chopped green onion or parsley. Divide into two equal portions.
Optional: Red Chicken Version:
- To add color, mix 1 teaspoon of paprika and 2 tablespoons of tomato paste with the chicken. Cook until the paste is well incorporated and the mixture is dry.
Optional: Creamy Chicken Version:
- In a separate bowl, mix ½ cup of cream cheese with ¼ cup of heavy cream and ½ teaspoon of kosher salt. Add this mixture to the sautéed chicken, add the olives and corn, and stir on medium heat for 2 minutes until creamy. For a more reddish color, add 1 teaspoon of paprika and 2 tablespoons of tomato paste, and cook until the paste is well incorporated.
- Your shredded chicken is now ready to use in various dishes or store for later use.
Equipments used:
Notes
- How to Store
- How to Store
- Store shredded chicken in an airtight container in the refrigerator for up to 3 days.
- Store shredded chicken in an airtight container in the refrigerator for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
