Recipe time!
Sep. 16th, 2009 07:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
leaveoutalltherestOkay, this is mostly for Ne to print out so someone can make it for her. And just a warning, I hardly EVER measure anything out, unless it's for gravy or baking, so all measurements are approximate. Add more or less to personal taste.
Tonight's recipe 'Shredded Chicken Tacos'
1-2 medium sized chicken breasts per person
1 large sized roma tomato per chicken breast (if using the big beefsteak tomatoes, half)
1 teaspoon finely chopped onion per chicken breast
2 teaspoons finely chopped jalapeno pepper (if the pepper is really hot, use less; not that hot, use more)
1/2 clove of garlic (again, add more if you like, disregard if you don't)
1 tablespoon cilantro
Place chicken breasts into pan or pot. Add enough water to just cover the chicken and seasonings of your choice (salt and pepper, season salt, etc.). Cook on medium-high until the water has boiled off. If meat does not easily shred, add half as much water and boil longer.
While chicken is cutting, chop the rest of the ingredients and mix well in a bowl.
Shred chicken. Add vegetables and three cups of water. Cook on medium high until mixture has reduced and all the water is gone.
Serve with hot corn tortillas!
Also works great with shredded beef or pork!
Tonight's recipe 'Shredded Chicken Tacos'
1-2 medium sized chicken breasts per person
1 large sized roma tomato per chicken breast (if using the big beefsteak tomatoes, half)
1 teaspoon finely chopped onion per chicken breast
2 teaspoons finely chopped jalapeno pepper (if the pepper is really hot, use less; not that hot, use more)
1/2 clove of garlic (again, add more if you like, disregard if you don't)
1 tablespoon cilantro
Place chicken breasts into pan or pot. Add enough water to just cover the chicken and seasonings of your choice (salt and pepper, season salt, etc.). Cook on medium-high until the water has boiled off. If meat does not easily shred, add half as much water and boil longer.
While chicken is cutting, chop the rest of the ingredients and mix well in a bowl.
Shred chicken. Add vegetables and three cups of water. Cook on medium high until mixture has reduced and all the water is gone.
Serve with hot corn tortillas!
Also works great with shredded beef or pork!