Pulled Chicken for Tacos and Quesadillas
Serve with crisp or soft flour or corn tortillas and all of the trimmings you love. Some suggestions: salsa, guacamole, sour cream or Greek yogurt, grated sharp Cheddar, shredded cabbage (dressed with a little olive oil, salt, and lime juice), pickled pink onions or sliced scallions, ripe black olives, chopped cilantro, diced tomato, your favorite hot sauce.
Makes a generous 4 cups
- 2 tablespoons olive oil
- 1 medium-large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 cups prepared salsa
- 4 cups shredded cooked chicken breast
- 1/2 ounce bittersweet or semisweet chocolate
- Salt and ground black pepper
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and sauté until tender, about 4 minutes. Add the garlic and cook until fragrant, a minute longer. Stir in the chili powder. Stir in the salsa and chicken and simmer over medium-low heat until the excess liquid evaporates and flavors blend, 5 to 7 minutes. Stir in the chocolate and heat to melt. Adjust seasonings, including salt, if necessary, and pepper to taste. Serve.
Reprinted from “How to Cook Without a Book, Completely Updated and Revised.” Copyright © 2000, 2018 by Pam Anderson. Photographs by Lauren Volo. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.