Baked Shredded Chicken with Onion
Chicken thighs provide complete protein and stay juicy when baked covered. The onion and paprika absorb the meat juices; serve the chicken hot or use it as a filling for lettuce leaves.
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1 kg 666 gram
Servings: 2 (1 serving ≈ 452 gram)
Digestion time: 2 hour
Slice the onion (100 g) into half-rings. Mix the chicken thighs (650 g) with olive oil (10 g), lemon juice (15 g), paprika (1.2 g), dried garlic (2.8 g), table salt (5 g), and black pepper (to taste).
Spread the onion in a baking dish, place the chicken on top, and pour in the water (120 g). Cover the dish tightly and bake at 210 °C for 28–35 minutes, until the chicken is fully cooked.
Let the chicken rest, covered, for 10 minutes. Shred it with two forks and mix it with the onion and pan juices.
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