Freezer Burnt Chicken Breasts Rescue – Shredded Mexican

So what can you do with freezer burnt chicken? Make Mexican of course.

****SEE ANOTHER OPTION CHICKEN TORTILLA SOUP ****

I found a bag of those wholesale club chicken breast in the back of the garage refrigerator freezer we replaced last week. So this poor meat is dehydrated, tough and tasteless. In other words, it is already hockey pucks. So I need to add moisture, texture, and taste. A job ideal for Mexican. I love to have shredded chicken for burritos and enchiladas so on with the rescue.

The plan:

1) Simmer in chicken broth with some spices and onion for an hour. I brought it to a boil in a large dutch oven then move to a preheated 300-degree oven with a tight lid. I did not trim any fat since it may help moisturize things.
2) Shred by hand so I could feel the texture and get rid any tough areas… There were none.
3) After re-hydration and shredding, spice it up well to cover any taste issues. I don’t think there was any.

Results 8.8 Taste 9.2 texture 8.8 work 8.5

Notes: Amazingly good especially considering I would have tossed this. Tools: 6 qt. Dutch oven with a tight lid

Preheat oven to 300 convection. Chop onions.

Add onion, two cans chicken broth, 1 T crushed garlic, 1 t cumin, and 1 t salt to a Dutch oven over high heat. Mix well, add chicken and bring to boil.  Cover with lid and move to oven for 1 hour.

Remove from oven and move breast to a plate to cool for 15 minutes then shred by hand. Move broth to a separate container.

Add chicken and all part two ingredients back into Dutch oven and bring to boil. Reduce heat to low and simmer for 15-20 minutes. Remove from heat and use in burritos, enchiladas, etc.

Freezer Burnt Chicken Breasts Rescue - Shredded Mexican

Votes: 4 Rating: 4.5 You: Rate this recipe!

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So what can you do with freezer burnt chicken? Make Mexican of course.

• CourseSoup
• CuisineMexican

Servings	Prep Time
8	10 minutes

Cook Time

100 minutes

Servings Prep Time 8 10 minutes

Cook Time 100 minutes

Freezer Burnt Chicken Breasts Rescue - Shredded Mexican Votes: 4 Rating: 4.5 You: Rate this recipe! Print Recipe So what can you do with freezer burnt chicken? Make Mexican of course. CourseSoup CuisineMexican Servings Prep Time 8 10 minutes Cook Time 100 minutes Servings Prep Time 8 10 minutes Cook Time 100 minutes

Ingredients

Step 1

• 5 thawed freezer burnt skinless boneless chicken breast
• 28 oz chicken broth
• 2 onions chopped medium
• 1 tablespoon garlic crushed
• 1 teaspoon cumin
• 1 teaspoon salt

Step 2

• 15 oz tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 cup broth from step one
• onion most of the onion from step one

Servings:

Units:MetricUS Imperial

Instructions

1. ) Preheat oven to 300 convection
2. ) Chop onions. Add onion, 2 cans chicken broth,1 T crushed garlic, 1 t cumin, and 1 t salt to Dutch oven over high heat. Mix well, add chicken and bring to boil.
3. Cover with lid and move to oven for 1 hour.
4. Remove from oven and move breast to a plate to cool for 15 minutes then shred by hand. Move broth to a separate container.
5. Add chicken and all of part two ingredients back into Dutch oven and bring to boil. Reduce heat to low and simmer for 15-20 minutes.6) Remove from heat and use in burritos, enchiladas, etc.

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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Last Updated
July 28, 2016