14 January 2011

Spicy Shredded Chicken

Yesterday morning, we went to Tesco and found out that both chicken and milk had gone up in price by fifty percent. Each. Combined with a couple of bad days at work, and I don't know where I'm going to find the energy to do Friday unless this morning turns out to be super.

So bad days call for lazy, comforting cooking. Amazingly I stumbled across the easiest recipe for chicken ever two nights ago, which made the apartment smell fantastic as it cooked. The chicken itself ended up not being too spicy, despite the addition of three chillies to the cooking liquid. As you will see, we had the chicken in tortillas with rice, mashed kidney beans, guacamole (made by Tom), and grated cheese. Eat it yourself in sandwiches, risottos, soups - anything. And enjoy the smell.

Spicy Shredded Chicken
(Printable Recipe)
Serves 2
(Makes 4 very chicken-y tortillas with sides)

3 chicken breasts
1 large onion
3 cloves garlic
2-3 green chillies
2 large or 3 small bay leaves
1 teaspoon turmeric
1 pinch cinnamon

Roughly chop the onion, garlic and chillies, removing the seeds from the chillies if preferred. Put everything in a large pan with enough water to nearly cover the chicken, and put on a high heat.

Once the water starts to boil, adjust the heat to a simmer. Cover the pan with foil, or a tilted lid, and cook for thirty minutes. Relish the smell.

Remove the lid and cook for a further ten.

Take the chicken out of the pan and shred, using two forks. Continue reducing the cooking liquid if you want to use it as a sauce, or just cut your losses and spoon out some spicy onions to go with the chicken, discarding the rest.

Rice, beans, guacamole, chicken, and spicy onions.

Serve immediately, or cool and keep in the fridge for a couple of days.