Requires:
Frying pan with lid
Meat thermometer
2-4 cups of water
Ingredients:
1 Chicken breast half
2 tbsp Neutral oil (I use olive oil)
Salt and pepper
2 tbsp Loose Rooster Taco or Chili Seasoning
Directions:
- Coat pan bottom with oil and turn to Med/High. Salt and pepper both sides of the chicken, then massage Loose Rooster spices into every crevice.
- When the pan is ripping hot, lay the chicken in the center and allow to sear before flipping and searing the other side. The seasons will blacken. That's good!
- After the chicken releases from the 2nd side, reduce heat to Medium, pour half cup of water in, and cover with lid.
- Alternating between letting the water run out, allow it to just start burning, flipping, and adding water until the middle of the thickest section reads 165 degrees F.
- Remove from the pan and allow to rest on cutting board for at least 5 minutes. It can be shredded or diced as you require.
- While it rests, deglaze the pan with the last of the water, and cook most of it off. Return the chicken to the pan and stir until it absorbs all the moisture and is coated.
- DON'T EAT IT ALL NOW!!!
Notes:
- Do NOT pound the chicken to make thinner. It needs the structure to hold the juices in.
- If you are going to shred chicken for anything, you MUST get yourself the big spinning shredder on Amazon. (see pics) Every once in awhile, a special gadget appears. Just don't get the Temu version. It's tiny and a joke.