| 8 | 42 | 73 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 40 min | 8 |
| 454 gm | Chicken thighs, boneless, skinless |
| 2 tsp | Oregano, dried |
| 2 tsp | Granulated garlic |
| 2 tsp | Cumin |
| 2 tsp | Coriander seed (cilantro) (Crushed) |
| 1 tsp | Chinese five-spice powder |
| 1/2 tsp | Black pepper |
| 1/2 tsp | Salt |
Place the chicken in a sauce pan and add spices.
You can add more spice, if you wish. My measurements are guesses.
Cover with water, by about 1/4 inch and bring to a boil, reduce to a simmer. As the water reduces, use forks to shred off chicken a little at a time.
Your chicken is done when the water is nearly done and all the chicken is shredded. I like to simmer it down until there's a lot of moisture, but not water.
| Meat | 0.6 |
