Mexican Poached Chicken Breast

This is easy. It is good because you take frozen chicken breast halves and cook them in a broth until they are moist and do not have to worry about defrosting chicken. This has become a family favorite. The broth is great and can be used in chicken soup or when cooking rice. Ingredients 4 chicken breast halves, frozen Bone and skin removed 1 large onion, cut in quarters, leave skin on 2 large carrots, cut in four pieces 1 cup celery pieces 1 tsp kosher salt 2 tsp cumin 1 tsp chili powder 2 tsp black pepper 5 cloves garlic Directions Add all of the ingredients to a large soup pot and cook over low heat about 4 hours until chicken is tender. Remove the chicken from the broth when it has reached about 160 degrees in temperature. Do not overcook it. The heat is going to allow the chicken to continue cooking as it rest. When the chicken has cooled use in any Mexican Dish as you wish. Prep Time: 10 Min Cook Time: 4 Hr Total Time: 4 Hr 10 Min Servings: 4