Friday, March 5, 2010

Enchilada Chicken Meat

8 chicken thighs with bones, or whole chicken, cut up
2 medium-large onions
Lots of minced garlic
2 TB chili powder
1 TB ground cumin
2 tsp oregano
Freshly ground black pepper, to taste
Salt, to taste
4 TB oil (or less for less fat)
Water to almost cover chicken

Skin and trim chicken thighs of fat (optional). Heat oil in a pot suitable for cooking chicken. Salt and pepper both sides of each chicken piece and then brown in the oil. Remove to another dish. Preheat oven to 325’ F. In remaining oil, brown onions lightly. Then add garlic and sauté for another couple of minutes. Add the spices, and stir them into the onion. Add the chicken and then enough water to cover the top most chicken pieces half-way (if your pan is big enough to hold all the chicken in a single layer, then just add enough water to come up the chicken pieces half-way). Stir to mix and coat everything. Cover and put the pot in the oven. 

Cook for 3-4 hours or until the meat is shredding apart and falling off the bone, turning them over half way thru the cooking time. Remove the chicken from the pot, leaving the sauce behind. Debone the chicken, removing all other nasties you may not want to eat. Shred the chicken. Don’t put the chicken back in the sauce in the pot, because that sauce is greasy (you can see the grease floating on top). Instead, spoon as much of the non-greasy sauce onto the shredded chicken as you want to moisten and flavor it. Add salt and pepper to taste. 

Note: Use this chicken in enchiladas, taco salads, quesadillas or burritos. I am always amazed at how much chicken comes off the bones.

Side note: When V was cutting up the chicken into pieces for this, the Monkey kept walking into the kitchen saying "Oh no!" and "Sorry Chicken" in her little two-year-old concerned voice. It was so cute.

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