Ingredients

　　2 1 1/2-pound whole bone-in chicken breasts (4 individual breasts) or 1 4-pound whole chicken

　　1 large onion, quartered

　　1 clove garlic, smashed with the side of a knife

　　1 whole serrano pepper

　　In a large saucepan or Dutch oven, place the chicken, onion, garlic, and serrano. Add cold water to cover and bring to a boil over high heat. Reduce the heat and simmer until the chicken is opaque and the juices run clear when the thickest part of the meat is pricked with a knife, 15 to 20 minutes for breasts, about 30 minutes for whole chicken. Transfer the chicken to a plate to cool; reserve the broth for another use. When the chicken is cool enough to handle, remove and discard the skin and bones; chop or use your hands to shred the meat as directed in the recipe.

　　Eva's Kitchen