Poached Chicken for Tacos

This image courtesy of Joseph DeLeo

Chicken used for antojitos (snacks), tacos, enchiladas, tostadas, etc., is always cooked and shredded. I prefer to poach it in chicken broth and to enhance the flavor by leaving it to cool off in the broth.

Makes2 cups (500 ml)

Cooking Methodpoaching



Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes


Taste and Texturemeaty


  • 1 large whole chicken breast with bone and skin
  • Salted chicken broth to cover


  1. Cut the breast in half. Put the chicken into a pan with chicken broth to cover and bring to a simmer. Continue simmering until just tender but not soft, about 20 minutes. Set aside to cool off in the broth. Strain and strip the meat from the bone, discard the bone, and shred together with some of the skin for extra flavor.


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