Ingredients

The following ingredients have 4 Servings
  • 2 lbs skinless boneless chicken thighs (towel dried and cut into 2-inch pieces)
  • 6 garlic cloves (minced)
  • 1 medium onion (chopped)
  • 1 small red bell pepper (seeded and chopped)
  • 1 tsp ground cumin'
  • 1 tsp dried oregano
  • 1 jar (16oz salsa verde)
  • kosher salt and freshly ground black pepper to taste
  • Garnish: fresh cilantro leaves and lime wedges

Instruction

  • In a large, deep skillet over medium high heat, add all ingredients. Try to submerge all pieces of chicken in the liquid of pan. Cover tightly and bring to a low boil, cooking for 12-15 minutes or just until chicken is no longer pink in 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.