Easy Mexican Shredded Chicken

By ngaldi

Ingredients

• 6 boneless skinless chicken thighs
• Kosher salt and pepper
• 2 tablespoons olive oil
• 1/2 cup tomatillo salsa
• 1/2 cup salsa

Details

Servings 1
Adapted from whatsgabycooking.com

Preparation

Step 1

Place a large skillet with olive oil over high heat and let the oil heat for a moment. Using a pair of tongs, add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown.

Add the two kinds of salsas to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 20 minutes.

After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken and then use as needed.