Recipe: Silvia's quick shredded chicken

Published: Wednesday, Jan. 2, 2013 - 12:00 am | Page 2D

Makes 3 1/2 to 4 cups (enough for 6 tacos)

A home cook who's not used to measuring, Silvia Duarte wanted to use up the rest of a leftover rotisserie chicken. This mixture is the result. It makes a nice filling for tacos and sandwiches, especially on a toasted roll spread with a thin layer of cream cheese.

From Duarte, of Fredericksburg, Va.


2 teaspoons vegetable oil

1/2 cup finely chopped white onion

2 medium cloves garlic, minced

1 medium tomato, finely chopped

About 2 1/2 cups cooked, shredded rotisserie chicken (white and dark meat, with no skin)

1/2 cup finely chopped cilantro leaves

2 teaspoons teriyaki marinade, such as Kikkoman brand (optional)

Kosher salt

Freshly ground black pepper


Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook for several minutes, until softened.

Add the tomato and cook for 1 minute, stirring, then add the chicken and cilantro, stirring to incorporate.

Cook until the chicken is heated through; stir in the teriyaki marinade, if using. Season with salt and pepper to taste.

Serve warm or cold.

Per serving: 130 calories, 17 g protein, 3 g carbohydrates, 6 g fat, 2 g saturated fat, 50 mg cholesterol, 90 mg sodium, 0 g dietary fiber, 1 g sugar

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