- Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces.
- Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool.
- Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.
- Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.
- Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits.
- Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat. Serve warm or at room temperature.
|The dressing--it's not pretty, but the flavor is amazing!|
|I coarsely chopped the tomatoes on the same platter where I shredded the chicken.|
|Tomaotes smoking away in the cast-iron skillet|
You have to use a cast iron pan for this one, and it has to be HOT. As in, it should be actively smoking. I put my gas burner on high and let it go for a couple of minutes. Keep in mind that cast iron holds the heat like crazy, so as soon as you get the tomatoes out, turn the heat way down. If you have an electric cooktop instead of gas, I would consider moving the pan to a new burner turned to medium for making the dressing, because electric burners hold the heat, too. A silicone scraper is a must-have for getting the dressing and all the yummy bits out of the skillet without adding bits of melted scraper, too.