|Cooked boneless, skinless chicken thighs|
If you're like me, this idea is for you.
Quickly poach some chicken and you'll have the cooked chicken you need, freshly cooked, in a half hour or less. Here's what I do for quick, moist, flavorful cooked chicken.
|Chicken thighs just added to the boiling seasoned and buttery broth.|
Grab a 10-12" skillet, and set it over medium high heat. Throw in a couple tablespoons of butter and let it melt. Add 2 cups of hot water and two chicken bouillon cubes, and then a teaspoon of rosemary and 1/2 teaspoon black pepper. Turn heat up and bring to a boil. Add chicken breasts or thighs--and it's important to note that mine are always frozen when I do this. Cover and return to boiling. Once it boils, turn the heat down to a simmer. For chicken thighs, set the timer for 15 minutes. For chicken breasts, 25 minutes. At the end of cooking time, remove pan from heat and drain off the water. Keep the chicken covered and let it cool for 5 or 10 minutes before chopping or shredding.
I used the cooked chicken thighs above to make a delicious Herbed Chicken with Parmesan Dumplings. Come back tomorrow to see the results and get the recipe!