Chicken Taco Meat
Nutrition
Calories: 520 kcalCarbohydrates: 16 gProtein: 69 gFat: 34 gSaturated Fat: 17 gCholesterol: 195 mgSodium: 282 mgFiber: 9 gSugar: 11 gVitamin A: 70.625 IUCalcium: 83 mgIron: 13 mg
Ingredients
- 1 whole onion cut in wedges
- 2 stalks celery cut in 3 or 4 pieces
- 1 whole carrot cut in 3 or 4 pieces
- 3 whole Garlic clove chopped
- 1 whole jalapeno pepper halved and stemmed
- 1 whole small tomato quartered
- 4 whole breasts of chicken bone in and skin on
- 4 whole chicken thigh bone in and skin on
- 1 whole Garlic clove chopped
- 1 cup chopped onion
- 1 pinch salt
- 1 pinch pepper
Instructions
- Preheat the oven to broil. Place the chicken, onion, celery, carrot, and garlic in a roasting pan. Coat lightly with vegetable oil and broil until lightly browned. Remove and add enough water to cover the chicken and vegetables. Add jalapeño and tomato and place the roasting pan over medium high heat. Bring to a boil, then cover and simmer 30 - 45 minutes. Cool the chicken in the broth. Remove skin and bone the chicken.
- Sauté the garlic and onion in a small amount of vegetable oil over medium heat. Set aside. Using two forks, shred the meat and toss it with the onion mixture. Season with salt and pepper and moisten with some of the cooking broth.