Salsa Chicken
Chicken simmered in a jar of salsa, shredded right in the pan. Thirty minutes, one skillet.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Makes
- 6 people
- Difficulty
- easy
- Heat
- 🌶
Chicken thighs, a jar of salsa, and taco seasoning: simmer them covered and the chicken cooks in its own sauce, then falls apart under two forks. Pile it into tortillas, over rice, or onto a salad, and keep the rest for lunches.
Ingredients
To serve
Gear
- large deep skillet with a lid
- two forks
Method
Tap a step to mark where you are. Tap a time to start a timer.
-
Season
Sprinkle the taco seasoning over both sides of the chicken.
-
Simmer
Pour the salsa and water into the skillet and bring to a simmer over medium. Nestle in the chicken, cover, turn the heat to medium-low, and simmer, turning the pieces once, until cooked through and tender.
-
Shred
Shred the chicken right in the pan with two forks. Stir in the beans and simmer uncovered until the sauce thickens and clings.
-
Serve
Spoon it into tortillas or over rice and top with cheese, sour cream, cilantro, and a squeeze of lime.
Notes
- tipThighs stay juicy and forgive a few extra minutes. Breasts work too; pull them as soon as they reach 165°F.
- tipIf the pan looks dry before the chicken is done, add a splash more water.
- tipKeeps 4 days in the fridge and freezes well in portions with its sauce.
- variationStir in a cup of frozen corn with the beans.