Easy shredded chicken is seared then braised in tomatoes and salsa to make tender and tasty chicken that can be used for so many weeknight meals.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Dinner
Cuisine: American, Mexican
Keyword: chicken with stewed tomatoes, easy chicken dinner
Servings: 6people
Ingredients
8-10boneless skinless chicken thighs OR 4 large chicken breasts
½teaspoonsalt
¼teaspoonblack pepper
3tablespoonsolive oil
128 oz.can diced tomatoes (regular or fire-roasted)
½cupsalsa, any kind(spicy, tomatillo, the options are endless)
Instructions
Pat chicken thighs or breasts dry with paper towel. Season with salt and pepper. Set aside.
Heat Dutch oven with about 3 tablespoons of olive oil over medium-high heat. When Dutch oven get very hot, add the chicken thighs or breasts (be careful of the oil splattering!). Sear without touching chicken for 3 minutes per side.
Add the diced tomatoes and salsa. Cover with lid. Turn down to medium to medium-low heat.
Let the chicken cook about 20 minutes before turning chicken over to cook for another 20 if cooking breasts or another 10 minutes if cooking thighs.
Take chicken out of the Dutch oven and shred immediately with two forks.
Notes
The chicken is great to eat over the course of 3-4 days. Store leftovers in an airtight container in the fridge.