Dutch Oven Shredded Chicken

Ingrédients

• 1 kg (2 lb) skinless chicken breast
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 2 cups chicken stock

Préparation

1. 1

   In a large bowl, toss the chicken with the garlic powder, onion powder, paprika, salt, and pepper.

2. 2

   Warm the dutch oven over medium-high heat with olive oil. Once warmed, sear the chicken on both sides until golden/charred, about 5 minutes per side.

3. 3

   Once seared, add the chicken stock into the dutch oven with the chicken. Bring to a boil over high-heat then cover, reduce to a simmer over medium-low heat. Cover and cook for 20 minutes (or until the chicken is cooked through).

4. 4

   Transfer the cooked chicken to a plate. Wait 5 minutes to let the juices redistribute, then use two forks to shred, or use your fingers. Either return it back to the stock or use as desired.