Easy Chicken Verde (Gluten Free)
A very simple and delicious Mexican flavored chicken. Serve this chicken in burritos, tacos, bowls, or on tostada shells, always topped with your favorite ingredients!
Ingredients
- 2 large chicken breasts, bone in, rib bones removed
- Salt and pepper
- 2 tablespoons of olive oil
- ¼ cup minced white or yellow onion
- 6 large cloves garlic, minced or crushed
- 1 7 oz. can Embasa Salsa Verde, gf
- 1 7 oz. can La Victoria Diced Green Chilis Fire Roasted Mild, gf
- 1 jalapenos or 1 small anaheim pepper, diced and seeds removed
- ¼ cup La Victoria Green Taco Sauce, mild
- ½ cup water
- 5-7 mini heirloom or cherry tomatoes, or 1 large roma tomato, diced
- Salt to taste
- More diced jalapeno to taste
Instructions
- Salt and pepper the chicken breasts. Heat a large skillet or cast iron pan with a tablespoon of olive oil. Saute the chicken breasts until brown on all sides. Move the chicken breasts over to one side of the skillet.
- Add another tablespoon of olive oil and saute the onion for a few minutes. Add the garlic and saute for another thirty seconds.
- Pour in the salsa verde, taco sauce, diced chilis, diced tomato, and diced Anaheim or jalapeno pepper. Simmer on low for 1 hour, covered.
- Remove the chicken to a board and cut into 1 ½ inch cubes, cutting off the bone.
- Return chicken cubes to the skillet and continue cooking on low simmer until very tender, about ½ -1 hour more.
- Clean the cutting board before removing the chicken with a slotted spoon to the board and shred the chicken with two forks or a knife and fork. If the sauce is too liquidy, remove the cover and turn the heat up to reduce the sauce, before adding the chicken back in.
- Add the chicken back to the pan and simmer a few more minutes on low. Add additional salt as desired and diced jalapeno for more spice. Simmer a few more minutes on low.
- Serve with tortillas, or in a bowl, with rice and whole pinto or black beans, avocado, cilantro, sour cream, shredded lettuce, diced or sliced tomatoes, pico de gallo, or diced jalapenos.
Notes
To serve the next day, cool thoroughly before storing in an airtight sealed container in the refrigerator. Reheat in a covered skillet, with a small amount of water over low heat.