2 hrs 30 mins- Serves 6
Preparing chicken for pulled chicken tacos, while admittedly a little lengthy, is incredibly easy and amazingly delicious. It’s hard not to eat the results right out of the pan. This recipe is a favorite of mine for casual entertaining because everything can be done in advance. AND in the unlikely chance that any left overs remain, the chicken is great when added to other favorite dishes.
4 chicken breasts, with excess fat removed
1 cup salsa verde
1 large onion, minced
4 cloves garlic, minced
1 tbsp salt
2 tsp pepper
1 bushel of cilantro, chopped
2 dozen tortillas (for homemade ones see recipe- Guest post: Moriah’s dad’s flour tortillas)
Optional: hot sauce
Place chicken in oven pan. Cover with salsa verde, garlic, and 3/4 of chopped onion. Sprinkle with salt and pepper. Loosely cover the pan with aluminum foil. Bake at 300 degrees for 2 hours until fork tender. Remove from oven. Using two forks, shred the chicken and mix to incorporate with left over juices. Serve over warmed tortillas with remaining chopped onion, fresh cilantro, and hot sauce.