Silvia’s Quick Shredded Chicken 3.500

Deb Lindsey 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
Ingredients
  • 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

Directions

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.

Rate it

Recipe Source

From Silvia Duarte of Fredericksburg.

Tested by Susana Sanchez-Young.

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