Two Easy Make-Ahead Chicken Fillings
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
1279 kcal
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Course
Main Course
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Cuisine
Paraguayan
Two Easy Make-Ahead Chicken Fillings
Description
This recipe provides two variations of make-ahead chicken fillings prepared from poached chicken breasts cooked with chicken bouillon granules, oregano, vinegar, smashed garlic, and water. After boiling and draining, the hot chicken is shredded using a mixer for ease and consistency. The shredded chicken is then sautéed with grated onion, minced garlic, oregano, salt, and pepper in olive oil and a bit of saved poaching broth for moisture and flavor.
The reddish filling incorporates paprika or tomato paste to add color and mild flavor, whereas the lightly creamy filling mixes in softened cream cheese, heavy cream, canned sweet corn, and sliced green olives for a creamy texture and added sweetness and brine. Both fillings can be used immediately or stored for use in dishes like empanadas or sandwiches.
The recipe includes storage guidelines recommending the shredded chicken fillings be kept in airtight containers in the refrigerator for up to 3 days.
Ingredients
For Poached Chicken:
- 1 kg chicken trimmed and cut into large pieces, preferably boneless and skinless breasts or thighs; any part can be used
- 1 tablespoon chicken bouillon granules Knorr brand
- 1 tablespoon oregano or 2 bay leaves
- 1 tablespoon white vinegar
- 2 cloves garlic smashed, fresh
- 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 garlic grated or finely minced, fresh
- 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 cream cheese adjust to preference, creamy, softened
- 60 ml heavy cream
- 100 g corn well-drained, canned, sweet
- 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.
Notes
- Store shredded chicken fillings in airtight containers in the refrigerator for up to 3 days.
- Use the reserved chicken broth to retain moisture and enhance flavor while sautéing the shredded chicken.
User Reviews
Overall Rating
5
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