Silvia’s Quick Shredded Chicken 3.500

Stacy Zarin Goldberg for The Washington Post

Oct 31, 2012

A home cook who's not used to measuring wanted to use up the rest of a leftover rotisserie chicken, and this mixture is the result. It makes a nice filling for tacos and sandwiches, especially on a toasted roll spread with a thin layer of cream cheese.

Servings: 3.5 - 4 cups
  • 2 teaspoons vegetable oil
  • 1/2 cup finely chopped white onion
  • 2 medium cloves garlic, minced
  • 1 medium tomato, finely chopped
  • About 2 1/2 cups cooked, shredded rotisserie chicken (white and dark meat, no skin)
  • 1/2 cup finely chopped cilantro leaves
  • 2 teaspoons teriyaki marinade, such as Kikkoman brand (optional)
  • Kosher salt
  • Freshly ground black pepper


Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook for several minutes, until softened. Add the tomato and cook for 1 minute, stirring, then add the chicken and cilantro, stirring to incorporate.

Cook until the chicken is heated through; stir in the teriyaki marinade, if using. Season with salt and pepper to taste.

Serve warm or cold.

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Recipe Source

From Silvia Duarte of Fredericksburg.

Tested by Susana Sanchez-Young.

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