Using 2 forks, shred the chicken right in the skillet with its juices and cover to keep warm. Remove from the heat and let cool, uncovered, until easy to handle. Uncover, flip the chicken, add the remaining ¼ cup broth, cover again, and cook until the chicken is white all the way through when cut, about another 5 minutes. Reduce the heat to medium, carefully add ¼ cup of the chicken broth, quickly cover the skillet, and cook another 5 minutes. Add the chicken to the skillet and cook, trying not to move it, until golden on the bottom, about 5 minutes. Heat the remaining 2 tablespoons olive oil in a 9- or 10-inch lidded skillet over medium-high heat. Published by Clarkson Potter, an imprint of Random House.Ĭook the chicken: Combine the garlic, 1 tablespoon of the olive oil, the salt, and the pepper in a small bowl, then rub the mixture all over the chicken. Photographs copyright © 2021 by Alex Lau. Copyright © 2021 by Christine Diane Teigen. I was going to make adding the pulled chicken breast optional, but it was so delicious it became mandatory before we even finished writing this recipe down. The rice’s starch adds even more creaminess. You would be convinced that this velvety soup contained dairy because it’s so incredibly creamy, but it’s all thanks to eggs, which you just whisk into the broth to create a texture that never fails to amaze me. It’s a chicken soup that’s lemony, lush, perfect. (I think my former feta aversion had influenced my POV on the whole Greek cuisine situation, but I’ve come around in the most obsessed way.) I even convinced (okay, begged) one of my closest friends to acquire one of my favorite pasta dishes, pastitsio, while she was in Greece, and smuggle it to me, still fresh, into Mexico. When does a food phase become a way of life? ’Cuz lately, I can’t get enough of all things Greek.
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