Freezer Burnt Chicken Breasts Rescue - Shredded Mexican

****SEE ANOTHER OPTION CHICKEN TORTILLA SOUP ****
I'm guilty. I'm sure nobody out there has ever had a full bag of freezer burnt skinless boneless chicken breast. But on the unlikely event this would happen to your stupid brother (my brothers are smarter than this), let's see if we can do something with this. 

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, 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.  Cover with lid and move to over for 1 hour.

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

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. Remove from heat and use in burritos, enchiladas, etc.

Freezer Burnt Chicken Breasts Rescue - Shredded Mexican

by DrDan at 101 Cooking For Two July 18, 2010

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 rehydration 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

Ingredients

Step 15 thawed freezer burnt skinless boneless chicken breast2-14 oz cans 14 oz cans chicken broth2 medium onions, chopped medium1 T crushed garlic1 t cumin1 t saltStep 215 oz can tomato sauce2 T chili powder1 t black pepper 1 t cumin1/2 t cayenne pepper1 cup broth from step one most of the onion from step one

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 over for 1 hour.4) Remove from oven and move breast to 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.

Details

Prep time: 10 mins Cook time: 1 hour 40 mins Total time: 1 hour 50 mins Yield: 8 servings

Updated

April 18, 2011