Salsa chicken is what you end up with when you buy some green salsa at the store that was just a little bit too hot for you to eat with chips. It’s true! We didn’t want to throw it out since it was tasty, so I thought if I diluted it down a bit and cooked it with chicken it would mellow out the flavor. It worked.
Don’t get me wrong, it still had some kick, but nothing like the original salsa had. I was pleasantly surprised at how well it turned out. Honestly this was dinner last night with no plans of it being on Oinkcooking, but we loved it so much, well, here it is!
6 boneless chicken thighs, skins removed
1 – 12 oz jar of salsa of your choice (I used a green salsa so suggest using a green one)
½ cup chopped cilantro
Salt to taste
Place chicken in a skillet pan with a lid. Salt liberally. Pour salsa over the top. Place lid on top and turn heat to high. Once salsa begins to boil, reduce heat to medium-low. Cook with cover on about 35 minutes. Remove lid and turn heat to high and cook until sauce has reduced down by half and is thicker (you don’t want it watery).
Serve over rice.