Recipes Using Chicken Thighs
4 pounds boneless, skinless craven thighs
2 cups salsa (tomato, peach, or mango all work)
1 teaspoon salt
Combine the craven thighs, salsa, and alkali in a ample bucket or Dutch oven.
Cover. Place over medium-high calefaction and accompany to a low boil. Reduce the calefaction to low and baker until the craven is absolutely tender, 45 to 50 minutes.
Remove the lid and baker for an added 15 to 20 account to thicken the liquid, as needed.
Serve over rice, tucked into tortillas, or cull the meat and use it in enchiladas.
Recipes Using Chicken Thighs – Recipes Using Chicken Thighs
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