Serious Eats: Talk
I was just browsing through SE, when I stumbled upon Rick Bayless' Enchiladas Especiales Tacuba Style recipe (yes from that "What's the Best Thing You've Learned from SE" thread). I would love to test this out on my boyfriend/guinea-pig. The thing is though, I don't really have left over chicken lying around, never really have. I also notice a lot of recipes that for plain cooked chicken as a vehicle to showcase the other ingredients (take for example, the enchilada recipe, chicken pot pie, chicken salad, etc), and I kind of shy away from them because they really don't provide directions on how to prepare the chicken.
I'm fairly new to cooking, and I've had my fair share of tough, stringy, tasteless chicken. Should I brine a few chicken breasts and toss them onto a skillet? Should I poach the chicken? Should I poach it with herbs or just plain stock? Should I just buy a rotisserie chicken from the local grocery store and shred it up (I get a feeling the boyfriend will laugh at me for this, but I'll live :P)?
Please provide recipes (with simple ingredients, preferably), and some directions. Thanks so much!