(Shredded) Chicken Breast with Curry

This yummy chicken breast can be use for so many recipes.  Although it takes a little time to cook, once it is ready you can add to sandwiches, chicken tortillas, chicken quesadillas, pastries, omelets, and anything you want to create with chicken.  It is also very good to freeze.

What you will need:

2 free-range chicken breasts (boneless and skinless)

1 tablet vegetable bouillon

1 can chicken stock or water

Salt to season

2 tablespoons Curry powder

1 tablespoon paprika

2 tablespoons of coconut oil or extra virgin olive oil

3 chopped garlic cloves

1 chopped shallot onion

1 cup chopped celery

½ cup chopped green scallion

½ cup chopped Italian parsley

¾ cups sliced green olives

1 tablespoon Tabasco pepper (optional to add some spicy)

How to make:

Wash and clean the chicken breast and remove all left over skin.  In a small bowl add salt, curry powder, paprika, grated vegetable stock and mix all dry ingredients.  Add the clean chicken breast inside a big Ziplock bag, add all dry ingredients and mix them all together.  Shake until is well mixed.  Let it marinate in the refrigerator for about 30 minutes. 

In a medium hot iron skillet add coconut oil or extra virgin olive oil.  Add the marinate chicken and let it cook on each side of the chicken.  Cover the pot with the lid letting a little opening for the steam.  Cook until is brownish, about 7 to 10 minutes each side.  Add chicken stock or water until it covers the chicken and let it cook for about 45 minutes. After the cooking, the water should be almost if not completely evaporated. 

When is all cooked, take the chicken breast off of the pot and let it cool.  Do not throw away the liquid in the pot since it will be add to the chicken latter.  When is cool enough, use a fork to shred the chicken.  You can also use a mixer to shred the chicken. 

In a medium heat skillet pan add olive oil, chopped garlic, onion, and celery and cook them until the onion turned golden brown.  Add more salt to taste, add shredded chicken, scallions, parsley, green olive, mix all of theses ingredients and add the Tabasco sauce and the left over liquid from the previous chicken. Let is cook until most of the liquid to incorporate with all the ingredients.  If there were too many liquid left let it cook until it evaporates. 

            Try the Shredded Chicken in a Tortilla Wrap 

Tip: You can also add chopped tomatoes, hearts of palms, corn, and peas. However, if you intend to freeze the shredded chicken you don’t want to add these ingredients since they don’t taste as good after being frozen. Instead you can defrosted your chicken and add these other ingredients to the shredded chicken latter.  

Enjoy!