Poaching is a low-fat, hands-free cooking technique for making shredded chicken, make this recipe for all-purpose poached chicken breasts with garlic, onion and oregano.
Poached chicken may not be the most appetizing looking dish in the world, but everyone knows that we shouldn’t judge a book by its cover. Even though I totally judge books by their covers. Shh! But when it comes to food, as much as we do eat with our eyes, sometimes we have to forget this and make a recipe that doesn’t look like the most delicious, but that yields something spectacular. Like this recipe, this is poached chicken, so just don’t judge it. Even though it’s not a book and doesn’t have a cover.
Poaching is just another low fat and easy way to cook chicken. For some reason, I never think to poach chicken unless I’m making a chicken stock, but it does make a nice and basic meal. If you’re just starting to get comfortable in the kitchen I think poaching chicken is a relatively simple technique to make chicken that won’t hinder your confidence. Plus, you’ll end up with some chicken stock in the end, it’s basically a two-for-one kind of meal.
Plus it makes your kitchen smell yummy, and can be used in hundreds of dishes. I like to shred the chicken once it’s done poaching to use in other recipes, here are a few of my favourite recipes that use poached shredded chicken:
- 2 boneless, skinless chicken breasts
- 5 cups water
- 1 medium onion, sliced
- 2 cloves garlic
- ½ tsp oregano
- ½ tsp salt
- Bring water, onion, garlic and salt to a bowl.
- Add chicken breasts and oregano.
- Turn down the heat and simmer, partially covered for 35-40 minutes.
- When finished cooking, remove chicken with a slotted spoon, if using in another dish shred with two forks, if not, serve. Strain liquid and reserve for stock.
Soon, I’ll be posting a favourite recipe of mine to use this poached chicken in.