- Average
- Average budget
Ingredients
- For the chicken:
- 2 lbs Skinless Chicken on the bone (about 1 breast, 2 thighs and a leg)
- 5 cloves garlic, minced
- 2 Tbsp Salt
- 8-10 c water, enough water to cover the chicken
- For the sauce:
- 5 medium to large tomatoes, any combination, roughly chopped
- 1/2 onion, chopped
- 4 cloves garlic, minced and divided into 2 and 2
- 1 tsp sea salt
- 1/2 red bell pepper, chopped
- 1 jalapeno, sliced (seeded if you don’t want it too spicy)
- 1/2 lime, juiced
- handful cilantro, about 1/2 cup
- 1 Tbsp butter
- 2 tsp taco seasoning, homemade or packaged
- Sea Salt & Black Pepper to taste
Preparation
Step 1
1. Place chicken with garlic, water and salt in a large stock pan. Bring to a boil and cook for approximately 35-40 minutes, until. cooked thoroughly. You will not over cook it in the water as the water helps the chicken retain moisture as it cooks.
Step 2
2. While the chicken is cooking, combine tomatoes with onion, 2 cloves of garlic and 1 tsp sea salt in a medium sauce pan over medium high heat. Bring to a boil and allow to cook until the tomatoes break down, about 20 minutes.
Step 3
3. Remove tomato mixture from heat and allow to cool slight, about 10 minutes. Once cooled add tomato mixture to a blender or food processor with the bell pepper, jalapeno, 2 garlic cloves, lime juice and cilantro. Puree until smooth.
Step 4
4. Shredded your chicken (it should just fall off the bone) and set aside
Step 5
5. Add your butter to your medium sauce pan and allow to melt over medium low heat. Return your tomato mixture to the pan, add taco season and sea salt/black pepper to taste. Bring to a boil and reduce heat to low.
Step 6
6. Place your chicken in a medium sauce pan over low heat and spoon desired amount of sauce over chicken. I used about 1/2 the sauce to get it really moist and juicy
Step 7
7. Once heated through, remove from heat and enjoy as is, on tacos, burritos, chimichangas, quesadillas, salads, etc. Enjoy!