Just about once a week my Son Kyle craves my chicken soft tacos. I have been making my chicken this way for as long as I can remember for my enchiladas. Using Chef Merito Pollo Seasoning gives the chicken so much flavor. I used to make pans of chicken enchiladas for the guys I worked with in the Parts Department at Toyota of Riverside (I worked in the business office) and they'd tell me they were the best enchiladas they ever had! My husband and Sons say they won't eat enchiladas anywhere else because they don't compare to mine! I owe a big part of that credit to Chef Merito seasonings! I urge you to buy some next time you're at the market and give it a try. They are so good even my beloved Los Angeles Dodgers have made Chef Merito Seasonings their Official Seasoning!
I am posting the super simple chicken recipe and including my "fool proof" Spanish rice recipe for anyone who wishes to try it.
Shredded Chicken Recipe:
Heat a large skillet to medium high. While it is heating sprinkle both chicken breast pieces with the pollo seasoning. Add the olive oil and when hot add the chicken seasoned side down. While that is searing sprinkle the unseasoned side with more of the pollo seasoning. Sear for approximately 7 minutes then turn the chicken over and sear the other side for approximately 7 minutes. Check to make sure the heat isn't too high so you don't burn the chicken. After both sides are seared cover the pan and reduce the heat to low. Cook for an additional 15 minutes until done. (Times are approximate - if you're not sure when it's done, use a meat thermometer. It should read 165). Let the pan sit, covered approximately 10 minutes then remove the cover to allow the chicken to cool until ready to handle. The key is to leave all of the juices in the pan that have occurred during cooking. After you shred all of the chicken (I do this by hand) be sure to mix it all in with the juices. It has that wonderful Chef Merito Seasoning flavor and the olive oil keeps the chicken super moist and delicious!
Tip: I use this seasoning when ever I make chicken for my soups, chicken marsala, even pork tonkatsu! it's super versatile!
Spanish Rice Recipe:
Measure one cup of rice in a measuring cup that holds at least 2 cups. Pour the rice onto a plate or bowl until ready to cook. In the same measuring cup you used for the rice add the broth, tomato sauce and pollo seasoning. Heat a medium sized skillet to medium heat. Add olive oil to hot pan and when hot add the rice. Stir the rice until it loses its translucency and turns white, but don't let it brown. Add the liquid to the rice and give it a stir. When the liquid comes to a boil, cover the pan with aluminum foil (don't skip this step!). cover the pan and foil with the lid of the pan and seal the foil against the pan edges. Turn the heat down to low and let cook for 20 minutes. Gently peel up part of the foil and lid and see if all of the liquid has been absorbed. Once it has, remove the lid and foil and gently toss the rice to incorporate all of the tomato and seasonings. Return the lid to the pan and let steam an additional 5 minutes.
Finding therapy through writing, self-reflection and the pursuit of what defines me.