Looking for quick and delicious chicken fillings, you can prepare ahead of time? This recipe yields a flavorful base that you can customize and use in countless dishes.
Choose the vibrant reddish filling with a hint of paprika, or opt for the creamy version with cream cheese, corn, and olives. Both are easy to make, incredibly versatile, and perfect for busy days.
Use these make-ahead chicken fillings for Empanadas, Brazilian Coxinhas, Risoles, Torta salgadas, Sandwiches, Pies, and Wraps, Or simply as a tasty snack.
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How to Make Chicken Fillings ( 2 WAYS )
Note: The full instructions are provided in the recipe card below.
- Boil chicken in water for 30 minutes. Drain, save ½ cup broth
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- While hot, shred chicken using a stand mixer with a whisk attachment for 1 minute, or use a fork.
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- Heat olive oil and sauté onion until soft. Add water, then chicken. Season with pepper, salt, oregano, and broth. Cook until dry. Add green onion. Divide into two equal portions.
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- For red chicken, add paprika. For creamy chicken, mix cream cheese, heavy cream, and salt, then stir into the chicken for 2 minutes. Your shredded chicken is ready.
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Camila's Tips and Variations
- For the best results, shred the chicken while it's still hot. If your chicken is cold, warm it up on the stove or in the microwave. Use the whisk attachment on a mixer set to low speed to shred the cooked chicken for 30 to 60 seconds, or until you achieve the desired texture. Adjust the speed or time as necessary to get different shred sizes according to your preference. Be careful not to overmix, as this can turn the chicken mushy.
- Substitute 1 teaspoon of paprika with 2 tablespoons of tomato paste. Cook until the paste is well incorporated and the mixture is dry.
- Add ½ teaspoon of chili flakes or a chopped jalapeño for a spicy kick.
- Add fresh herbs like cilantro or parsley for additional flavor.
See More Chicken Recipes
📖 Recipe
Two Easy Make-Ahead Chicken Fillings
Looking for quick and delicious chicken fillings, that you can prepare ahead of time? This recipe yields a flavorful base that you can customize and use in countless dishes. Choose the vibrant reddish filling with a hint of paprika, or opt for the creamy version with cream cheese, corn, and olives. Both are easy to make, incredibly versatile, and perfect for busy days.Use these make-ahead chicken fillings for Empanadas, Brazilian Coxinhas, Risoles, Torta salgadas, Sandwiches, Pies, and Wraps, Or simply as a tasty snack.
Ingredients
For Poached Chicken:
- 1 kg Preferably boneless and skinless chicken breasts or thighs, but any part of the chicken can be used , trimmed and cut into large pieces
- 1 tablespoon Knorr Granulated Chicken flavored Bouillon
- 1 tablespoon oregano or 2 bay leaves
- 1 tablespoon white vinegar
- 2 cloves fresh garlic , smashed
- 500 ml water
- Note: Save ½ cup of the chicken cooking broth at the end
For Sautéed Chicken:
- 3 tablespoons olive oil
- 1 small onion , grated or finely chopped
- 2 cloves fresh garlic , grated or finely minced
- ½ tablespoon oregano
- ¼ teaspoon black pepper
- 1½ teaspoons kosher salt
- ¼ cup green onion (can substitute with cilantro or parsley)
For Reddish Chicken Filling:
- 1 teaspoon paprika for red color or 2 tablespoons tomato paste
For Lightly Creamy Chicken Filling:
- 113 g creamy cream cheese, softened adjust to preference
- 60 ml heavy cream
- 100 g canned sweet corn , well-drained
- 60 g green olives , sliced
Instructions
Cook the Chicken:
- Place 1 kg of chicken breast pieces in a large pot. Add 1 tablespoon chicken bouillon, 1 tablespoon dry oregano, 1 tablespoon white vinegar, 2 smashed garlic, and 500 ml water. Turn on the heat and bring to a boil. Once boiling, cook on high heat for 30 minutes. After 30 minutes, drain the chicken and save ½ cup of the cooking water.
Shred the Chicken:
- While the chicken is still hot, place it in a stand mixer with a whisk or paddle attachment. Beat at medium speed for 1 minute until the chicken is shredded and loose.
Sauté the Chicken:
- In a pan, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and minced garlic and cook until they start to soften about 3 to 5 minutes. Add ½ tablespoon of water and sauté a bit more. Add the shredded chicken and sauté for 1 minute.
- Lower the heat to minimum and season with ¼ teaspoon of black pepper, 1 ½ teaspoons of salt, and ½ tablespoon of oregano. Add ½ cup of the saved chicken cooking broth and mix well.
- Increase the heat to medium and cook until the mixture is dry and loose, with no liquid at the bottom of the pan. Add 1 ½ tablespoons of chopped green onion or parsley. Divide into two equal portions.
Optional: Red Chicken Version:
- To add color, mix 1 teaspoon of paprika and 2 tablespoons of tomato paste with the chicken. Cook until the paste is well incorporated and the mixture is dry.
Optional: Creamy Chicken Version:
- In a separate bowl, mix ½ cup of cream cheese with ¼ cup of heavy cream and ½ teaspoon of kosher salt. Add this mixture to the sautéed chicken, add the olives and corn, and stir on medium heat for 2 minutes until creamy. For a more reddish color, add 1 teaspoon of paprika and 2 tablespoons of tomato paste, and cook until the paste is well incorporated.
- Your shredded chicken is now ready to use in various dishes or store for later use.
Notes
How to Store
Store shredded chicken in an airtight container in the refrigerator for up to 3 days.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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