Shredded Chicken Thighs 3 Ways!
Easy, juicy shredded chicken thighs.
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Ingredients
- 1 lb boneless, skinless chicken thighs
- 4 cups water, more if needed to cover
- 1 teaspoon salt
- 2 teaspoons peppercorns, optional
- 1 sprig of rosemary or any other spices, optional
Instructions
- Using the poaching method to cook the chicken thighs, place the chicken in a large soup pot, and add the water to cover the chicken by about 2 inches.
- Generously season the water with salt and your choice of spices and herbs. The measurements above suggest peppercorns and herbs but don't skip the salt.
- Bring the water to a boil, and flip the chicken thighs over using a pair of kitchen tongs.
- Place a lid over the pot and turn off the heat. Let the chicken sit in the water for 10 minutes or until cooked through and reaches an internal temperature of 175F.
- Remove the chicken thighs from the water and set them on a large cutting board. Allow them to rest for 5 minutes to seal in the juices.
- Shred the thighs between two forks or use the hand mixer method to achieve a finely shredded chicken texture in under a minute.
Nutrition
Serving: 1 serving | Calories: 135kcal | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 101mg | Potassium: 278mg | Vitamin A: 27IU | Calcium: 10mg | Iron: 1mg
