Description
A simple weeknight dinner, this flavorful chicken dish comes together in one pan for easy cleanup.
Perfect served over rice, tortillas, or with tortilla chips.
Ingredients
Scale
- 2 lbs (907 g) skinless boneless chicken thighs
- 6 cloves garlic
- 1 medium onion
- 1 small red bell pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 jar (473 ml) salsa verde
- kosher salt
- freshly ground black pepper
- fresh cilantro leaves
- lime wedges
Instructions
- In a large, deep skillet over medium-high heat, add all ingredients. Submerge all pieces of chicken in the liquid.
- Cover tightly and bring to a low boil, cooking for 12-15 minutes, or until the chicken is no longer pink in the center. Do not overcook.
- Gently shred the chicken.
- Add kosher salt and freshly ground pepper to taste.
- Garnish with cilantro and lime.
- Serve over rice, tortillas, or chips.
Notes
- For richer flavor, use bone-in, skin-on chicken thighs and increase cooking time as needed.
- To reduce acidity, add a teaspoon of honey or brown sugar to the salsa verde.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 100