Viagra Shredded Chicken Recipe

Poach the chicken

Place chicken breasts in a medium saucepan and add chicken broth, smashed garlic cloves and bay leaf. Bring to a gentle simmer over medium heat, then reduce heat to low, cover and simmer until internal temperature reaches 165°F (about 12–15 minutes depending on thickness).

Rest and shred

Remove chicken from broth to a cutting board and let rest 5 minutes. Discard bay leaf and reserve 1/4 cup of the cooking liquid. Using two forks or hands, shred the chicken into bite-sized pieces.

Sauté aromatics and peppers

While chicken rests, heat olive oil in a large skillet over medium-high heat. Add finely chopped onion (about 1 cup) and diced red bell pepper and cook until softened and lightly caramelized, about 5–7 minutes. Add minced garlic (from the 3 cloves used earlier or additional if preferred) and cook 30–45 seconds until fragrant.

Build the sauce

Stir in smoked paprika, ground cumin and red pepper flakes and cook 20–30 seconds. Add soy sauce, honey and fresh lime juice, then add the reserved 1/4 cup chicken cooking liquid. Stir and let the mixture reduce 1–2 minutes to marry flavors.

Combine with shredded chicken

Add shredded chicken to the skillet and toss to coat thoroughly with the sauce. Cook 2–3 minutes until chicken is heated through and sauce clings to the meat. Taste and season with the additional 1/2 tsp salt and 1/4 tsp black pepper as needed.

Finish with cilantro

Remove from heat and stir in chopped fresh cilantro (about 1/2 cup). Squeeze an extra tablespoon of lime juice over the chicken if desired and toss once more.

Serve the shredded chicken hot in warm tortillas or over rice. Top with sliced avocado, extra cilantro and lime wedges. Leftovers keep well in an airtight container in the refrigerator for up to 4 days.