an unexpected story on boiled chicken

I have been trying to get better at using what is in my fridge and pantry for dinner, versus running to the store every time I have a craving for a specific meal. While it’s tempting to run out and grab that specific ingredient for the meal you just cannot go without that night, it’s much more cost-effective to use what’s in your house; you will likely waste less food, and it’s a fun challenge to create new dishes. Last Friday, this concept took the form of a Chicken Taco Salad Bowl. I love a good bowl. You can flex your braising, sautéing, and roasting skills all in one dish. It can also be an entirely no cook situation, that’s the beauty of a bowl. They come together quickly and can offer variety for those who may be slightly pickier in your life.

This post though, is not about my love for the bowl, shocking I know, although that will come soon. It is, however, about my love for boiled chicken. A love that many of you maybe didn’t think I had, because based on the response I got from the Instastory from last Friday, many of you didn’t know boiled chicken was even a thing. I got questions ranging from ‘You can boil chicken?’ to ‘Does it retain flavour?’ to “You’re doing a blog post about this right?’ or ‘How does this even work?’ So I figured, I would answer all the questions and share an easy hack you can employ, especially on busy weeknights.

So here’s the thing, boiled chicken is marvellous. It’s juicy, simple, and has so many uses. It’s the perfect Sunday afternoon meal prep item and can be boiling as you roast veggies or make overnight oats for the week, or while you sip red wine because Sunday scaries are real and you don’t want to think about Monday. The chicken will retain a subtle flavour of what it’s boiling in (water, stock, spices, roots etc.), but once it's cooked, you can also add extra pizazz. It’s one of those things in life that can actually be life-changing. I typically shred it immediately after boiling, so a chunk of chicken doesn’t just sit in my fridge all week. The act of shredding the meat creates the space for me to think up all the ideas for what I will do with said chicken.

I find boiled chicken an excellent option for weeks where I am trying to eat lean and clean but still want substance. I’ve added it to salads, wraps, sandwiches, stir-fries, soups, enchiladas and of course, bowls. While it is a simple ingredient, it can be elevated, you just need to get creative.

Boiled Chicken

It’s funny that I am even writing a recipe for this, but I need to give the people what they want! As much as I am preaching that you can elevate boiled chicken, I need to come clean. One of my guilty pleasures is freshly boiled chicken, sprinkled with a load of salt and freshly ground pepper, dipped in ketchup.

Ingredients

2 chicken breasts
1 tsp whole peppercorns
1 bay leaf
1 tsp salt
1 clove garlic

Method

Place all ingredients in a medium-sized saucepan and fill with water (3 inches above the chicken)
Bring to a boil and then reduce to medium-high so that the water doesn’t bubble over. Stir occasionally, so the chicken doesn’t stick to the bottom of the pan
Cook for 20 minutes, you want to try not overcooking it here; otherwise, it can get rubbery and grey
Remove from water and with two forks, shred the meat
Use however you please. It keeps for 3-4 days in the fridge

I wasn’t kidding when I said you really can do a lot with this chicken. As a start, take the shredded chicken and toss it in a good quality salsa. On a toasted corn flour tortilla, add a spoonful of the chicken, a quick cabbage slaw, sour cream, cilantro and a squeeze of lime!