This delicious salsa verde chicken recipe is easy to make on Sunday and eat all week! I cook a lot at home for my boyfriend Stephen and myself. Often I cook new recipes and use crazy ingredients to try and make something special. But no matter how much time I spend cooking or how awesome the new dishes are, my salsa verde chicken is Stephen’s favorite, and it couldn’t be simpler! At times I wonder if I should stop trying new recipes and make this tasty recipe every night. It is so simple and versatile. Salsa verde chicken tacos, nachos, veggie rice bowls, cold salsa verde chicken – eaten right out of the fridge after working twelve hours on a set… Actually, even though I have done it, I don’t necessarily recommend the last one 😉 For this recipe, and for most of my home cooking, I use a whole chicken that I break down myself. I do this because I like to have the wings, and other extra parts (including the giblets) to make stock out of. If you need a little refresher on how to breakdown a chicken, here is a video that shows you how to do it! While I like to buy whole chickens, you do not have to for this recipe. Feel free to buy thighs or breasts. It will save you a lot of prep time! My favorite way to eat salsa verde chicken is over some rice with a little cabbage salad on the side and maybe some chips. Oh, and here is a cool suggestion for you, try substituting it for the potato filling in my potato taco recipe from last week, it would be delicious in the crunchy taco shells! If you do give it a go, let me know how you served it.
Salsa Verde Chicken
- Two 12 ounce jars salsa verde about 3 cups
- 3 cups water
- 1 medium onion diced
- 6 cloves garlic minced
- Thigh quarters and breast pieces from one 4-pound chicken bone in, skin removed
- Optional: cilantro
- Combine salsa, water, onion, and garlic in a medium-large pot with a lid. Stir well.
- Add chicken pieces and submerge under the salsa mixture. If the salsa mixture does not fully cover the chicken add a little more water, but not more than a 1/2 cup.
- Bring to a boil over high heat, reduce to a simmer, and cover. Simmer until chicken is cooked through, 20-30 minutes.
- Remove chicken and leave the salsa mixture in the pot. Set to high heat, and cook the salsa mixture until it is reduced by half stirring occasionally, about 30 minutes.
- While the salsa mixture cooks, and once the chicken is cool enough to handle, shred the chicken meat and discard the bones.
- When the salsa mixture has reduced, stir the shredded chicken into the salsa mixture and, if you like, top with cilantro.