Ingredients
1 pound Boneless, skinless chicken breast
1 teaspoon dried Mexican oregano
12 whole black peppercorns
2 garlic cloves smashed
1.5 cups chicken stock
1.5 cups Water
Preparation
Combine all ingredients in saucepan, bring to a boil, reduce to a simmer, partially cover, simmer 10 minutes. Remove from heat and let chicken sit in hot liquid for 15-20 minutes. Shred.
