5 MINUTE Chicken Fillings HACKS for Busy Home Cooks

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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INGREDIENTS
For Poached Chicken:
1 kg chicken breast , trimmed and cut into large pieces
1 tablespoon Knorr Granulated Chicken flavored Bouillon
1 tablespoon oregano or 1 bay leaf
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
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:
110 g creamy cream cheese
55 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 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. Add onion and minced garlic cook until it starts to soften. Add ½ tablespoon of water and sauté a bit more. Add the shredded chicken and sauté for 1 minute. Lower the heat to aminimum 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 parsley.
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.
Tips and Variations
Shredding Chicken: For best results, shred the chicken while it's still hot. This makes it easier to achieve a fine texture.
Adding Color: Substitute 1 teaspoon of paprika with 2 tablespoons of tomato paste. Cook until the paste is well incorporated and the mixture is dry.
Spicy Chicken: Add 1/2 teaspoon of chili flakes or a chopped jalapeño for a spicy kick.
Herbed Chicken: Add fresh herbs like cilantro or parsley for additional flavor.