Becky's Chicken Tacos
- Reviews 1
Ready In: 2 hrs 45 mins
Serves: 4-6
Ingredients
- 4 boneless skinless chicken breasts
- 1 onion, sliced
- 4 garlic cloves, quartered
- 10 peppercorns
- 1 jalapeno, halfed
- 2 -4 cups water
- 1 tablespoon oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons cilantro, chopped
- 1 (28 ounce) jar salsa, your favorite
- 1 teaspoon salt
Directions
- Put chicken in a large dutch oven or pot.
- Add sliced onion, quartered garlic, peppercorns, and jalepeno.
- Add enough cups of water to cover by about 1 inch.
- Bring to a boil, then let simmer for 45 minutes.
- Take chicken out and set aside.
- Strain cooking liquid, saving water, but throwing away aromatics.
- Shred chicken.
- Put oil in saucepan and saute onion and garlic for a few minutes.
- Add shredded chicken, salsa, cilantro, and chicken broth to cover. Cook down an hour and a half until most liquid is gone.
- Season with salt if needed.
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