Easy Mex Shredded Chicken |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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i serve this as part of my make your own tacos picnic, leftovers i use in a chicken and rice dish, which has yogurt on the bottom of the pot for an extra tang. Ingredients:
5 chicken thighs, fat trimmed off |
2 cups jarred salsa |
6 garlic cloves |
1 tablespoon oil |
Directions:
1. smash the garlic and give it a little color in medium sized pot, on medium heat.
2. add chickem thighs, brown a little on both sides.
3. add salsa, i use garlic salsa, thats not very chunky.
4. bring to a boil, cover and reduce to simmer.
5. cook two hours.
6. remove the thighs and reduce the sauce, til its a little thicker.
7. shred the chicken thighs, with two forks.
8. seperate the chunks from the sauce. add the liquid to the chicken, it will adhere better if the chicken is warm i.e. not hot.
9. save the chunks a good jarred salsa is now a great one.
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