Ingredients

The following ingredients have 4 Servings
  • 3 pounds boneless chicken thighs (or combination of thighs and breast)
  • 1 medium onion, peeled and sliced
  • 4 cloves garlic, peeled and lightly crushed
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • Water

Instruction

  • Combine chicken, onion, garlic, bay leaf, salt, cumin and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil then remove any foam or scum that floats to the top.
  • Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes.
  • Transfer chicken to a cutting board. When it is cool enough to handle, use two forks or your fingers to shred the meat.
  • After removing the chicken, boil the liquid remaining in the saucepan until it has reduced by one-third, or until its flavor has concentrated.
  • Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days.