1 ½tablespoonsTaco seasoningor 1 store bought packet taco seasoning
1/2teaspoonSalt
1/2teaspoonBlack pepper
12ouncesJar of Herdez salsa verde
White rice of Mexican rice for serving
Optional toppings: Pico de Gallo, avocado or guacamole, limes, and cilantro for serving
Instructions
Season the chicken thighs on both sides with taco seasoning, salt and pepper.
Heat a large Dutch oven over medium-high heat. Add olive oil.
Once the oil shimmers and is hot add in half of the chicken, making sure not to crowd the pan. Cook chicken for 2-3 minutes per side, just until browned. Transfer to a plate and finish sauteing the rest of the chicken.
Once all of the chicken is cooked add in the onion and cook for 3-4 minutes. Add in the garlic and cook for 30 seconds more. Mix in the jar of salsa. Add the chicken back to the pot and simmer over low heat for 35-45 minutes, stirring and scraping the bottom of the pan a few times to prevent sticking.
Remove from heat and shred chicken. Serve over rice with toppings or use in your favorite Tex-Mex recipes, like tacos, burritos or enchiladas.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Shredded chicken can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge before heating.
For boneless skinless chicken breast, only simmer for 20 minutes, or until just cooked through and easy to shred. The overall texture will be a bit drier as there is less fat to keep the chicken moist.
You can use 2 cups of any store-bought or homemade salsa Verde.