Salsa chicken - Revision history

Sarah at 08:44, 12 June 2026

2026-06-12T08:44:22Z

← Older revision		Revision as of 08:44, 12 June 2026
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	[[Category:Prep:Instant_Pot]]		[[Category:Prep:Instant_Pot]]
	[[Category:Dietary:Gluten_free]]		[[Category:Dietary:Gluten_free]]
	This is dead simple to prepare in a big batch in an Instant Pot, and is a great ~~filling for enchiladas or burritos, or simply served on its own with rice, beans~~ and ~~warm tortillas~~.		West coast Mexican restaurant style shredded chicken. This is dead simple to prepare in a big batch in an Instant Pot, and is a great protein to make once and stretch into a few different meals over the week.

	==Ingredients==		==Ingredients==
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	* 1 large yellow onion, diced		* 1 large yellow onion, diced
	* 1 poblano chile, diced		* 1 poblano chile, diced
	* 4 cloves garlic, minced		* 4 to 6 cloves garlic, minced
	* 2 tsp vegetable oil		* 2 tsp vegetable oil
	* 1/2 cup jarred tomato salsa (Herdez is nice and can be used ''con toda confianza'')		* 1/2 cup jarred tomato salsa (Herdez is nice and can be used ''con toda confianza'')
	* 1/2 cup chicken stock or prepared caldo de pollo or [[Mexican rice\|~~Caldo~~ de tomate]]		* 1/2 cup chicken stock, prepared caldo de pollo, or [[Mexican rice\|caldo de tomate]]
	* 1 1/2 tbsp [[~~Taco~~ seasoning]]		* 1 1/2 tbsp [[taco seasoning]]
			* kosher salt to taste, about 1 1/2 tsp

	==Directions==		==Directions==
	Set Instant Pot to normal-heat saute and saute onion, garlic and poblano in the vegetable oil until onions are translucent. Cancel heat. Add salsa, stock and taco seasoning, deglazing bottom of pot if needed. Add whole chicken thighs and mix thoroughly. Close and seal lid and set to Poultry for 15 minutes. Allow 20 minutes for natural release when finished cooking, then shred chicken with two large forks. Store leftovers ~~with~~ the cooking liquid in the refrigerator.		Set Instant Pot to normal-heat saute and saute onion, garlic and poblano in the vegetable oil until onions are translucent. Cancel heat. Add salsa, stock and taco seasoning, deglazing bottom of pot if needed. Add whole chicken thighs and mix thoroughly. Close and seal lid and set to Poultry for 15 minutes. Allow 20 minutes for natural release when finished cooking, then shred chicken with two large forks. Salt to taste. Store leftovers, drained of most of the cooking liquid, in the refrigerator.

	==Notes==		==Notes==
	Serves ~~about~~ 6 ~~hungry people~~.		Serves 6 to 8. Serve with [[mexican rice]], [[black beans]] and warm corn torillas, wrapped in flour tortillas with [[roasted veggie fajitas\|fajita vegetables]], or as a filling for enchiladas or tamales.

Sarah at 22:42, 2 June 2026

2026-06-02T22:42:41Z

← Older revision		Revision as of 22:42, 2 June 2026
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	* 2 tsp vegetable oil		* 2 tsp vegetable oil
	* 1/2 cup jarred tomato salsa (Herdez is nice and can be used ''con toda confianza'')		* 1/2 cup jarred tomato salsa (Herdez is nice and can be used ''con toda confianza'')
	* 1/2 cup chicken stock or prepared caldo de pollo or [[Caldo de tomate~~\|Mexican rice~~]]		* 1/2 cup chicken stock or prepared caldo de pollo or [[Mexican rice\|Caldo de tomate]]
	* 1 1/2 tbsp [[Taco seasoning]]		* 1 1/2 tbsp [[Taco seasoning]]

Sarah at 22:42, 2 June 2026

2026-06-02T22:42:29Z

← Older revision		Revision as of 22:42, 2 June 2026
Line 13:		Line 13:
	* 2 tsp vegetable oil		* 2 tsp vegetable oil
	* 1/2 cup jarred tomato salsa (Herdez is nice and can be used ''con toda confianza'')		* 1/2 cup jarred tomato salsa (Herdez is nice and can be used ''con toda confianza'')
	* 1/2 cup chicken stock or prepared caldo de pollo or [[Caldo de tomate]]		* 1/2 cup chicken stock or prepared caldo de pollo or [[Caldo de tomate\|Mexican rice]]
	* 1 1/2 tbsp [[Taco seasoning]]		* 1 1/2 tbsp [[Taco seasoning]]

Sarah at 22:41, 2 June 2026

2026-06-02T22:41:40Z

← Older revision		Revision as of 22:41, 2 June 2026
Line 13:		Line 13:
	* 2 tsp vegetable oil		* 2 tsp vegetable oil
	* 1/2 cup jarred tomato salsa (Herdez is nice and can be used ''con toda confianza'')		* 1/2 cup jarred tomato salsa (Herdez is nice and can be used ''con toda confianza'')
	* 1/2 cup chicken stock or prepared caldo de pollo or [Caldo de tomate]		* 1/2 cup chicken stock or prepared caldo de pollo or [[Caldo de tomate]]
	* 1 1/2 tbsp [Taco seasoning]		* 1 1/2 tbsp [[Taco seasoning]]

	==Directions==		==Directions==

Sarah: Created page with "Category:Course:Entree Category:Cuisine:Mexican Category:Base:Meat Category:Prep:Instant_Pot Category:Dietary:Gluten_free This is dead simple to prepare in a big batch in an Instant Pot, and is a great filling for enchiladas or burritos, or simply served on its own with rice, beans and warm tortillas. ==Ingredients== * 3 pounds boneless skinless chicken thighs * 1 large yellow onion, diced * 1 poblano chile, diced * 4 cloves garlic, minced * 2 tsp ve..."

2026-06-02T22:40:31Z

Created page with "Category:Course:Entree Category:Cuisine:Mexican Category:Base:Meat Category:Prep:Instant_Pot Category:Dietary:Gluten_free This is dead simple to prepare in a big batch in an Instant Pot, and is a great filling for enchiladas or burritos, or simply served on its own with rice, beans and warm tortillas. ==Ingredients== * 3 pounds boneless skinless chicken thighs * 1 large yellow onion, diced * 1 poblano chile, diced * 4 cloves garlic, minced * 2 tsp ve..."

New page

[[Category:Course:Entree]]
[[Category:Cuisine:Mexican]]
[[Category:Base:Meat]]
[[Category:Prep:Instant_Pot]]
[[Category:Dietary:Gluten_free]]
This is dead simple to prepare in a big batch in an Instant Pot, and is a great filling for enchiladas or burritos, or simply served on its own with rice, beans and warm tortillas.

==Ingredients==
* 3 pounds boneless skinless chicken thighs
* 1 large yellow onion, diced
* 1 poblano chile, diced
* 4 cloves garlic, minced
* 2 tsp vegetable oil
* 1/2 cup jarred tomato salsa (Herdez is nice and can be used ''con toda confianza'')
* 1/2 cup chicken stock or prepared caldo de pollo or [Caldo de tomate]
* 1 1/2 tbsp [Taco seasoning]

==Directions==
Set Instant Pot to normal-heat saute and saute onion, garlic and poblano in the vegetable oil until onions are translucent. Cancel heat. Add salsa, stock and taco seasoning, deglazing bottom of pot if needed. Add whole chicken thighs and mix thoroughly. Close and seal lid and set to Poultry for 15 minutes. Allow 20 minutes for natural release when finished cooking, then shred chicken with two large forks. Store leftovers with the cooking liquid in the refrigerator.

==Notes==
Serves about 6 hungry people.