Jacuzzi Chicken is flavorful and delicious. Chicken breasts simmer in a jacuzzi of homemade salsa, beer and lime juice for a few hours. Shred and mix back into the sauce and use in tacos, on nachos or rolled in burritos.
Cinco de Mayo is days away (how did we get here already?) and I’m sharing a easy, fun recipe to help you celebrate.
What is jacuzzi chicken?
Jacuzzi chicken is similar to Chicken Tinga where chicken cooks low and slow in a “jacuzzi” of tomato jalapeño salsa, beer, broth and lime juice before being shredded. In this recipe, bone-in and skin-on chicken breasts sear in a hot pot and then simmer in a quick roasted jalapeño tomato salsa, beer and broth. Shred the meat, toss in the sauce and serving in tacos, on nachos, rolled in a burrito or tucked in a cheesy quesadilla. The options are endless!
TO Make This Jacuzzi Chicken Recipe You Will Need:
- bone-in and skin on chicken breasts
- olive oil
- roma tomatoes
- red onion
- taco or fajita seasoning
- Mexican beer – I used Sol
- unsalted chicken stock
- kosher salt
Unlike my chicken Tinga recipe, I decided to make an all white meat version, however a whole cut up chicken can be used as well. You’ll need around 4 to 5 pounds.
Next, move your oven rack around 3 inches from the top heating element and preheat your broiler to high.
Spray a rimmed, metal baking sheet with olive oil and add 6 halved roma tomatoes (cut side down), a halved jalapeño (cut side down), 1 large onion (peeled and quartered, and 6 cloves of unpeeled garlic. Spray lightly with olive oil and slip the pan underneath your broiler and broil fro 3 to 4 minutes before rotating and broiling for an additional 3 to 4 minutes or until a good char has developed on the vegetables.
char = flavor
Let the vegetables cool for a moment.
Next in a large dutch oven, add 1 tablespoon olive oil and heat on medium-high. Once hot, sear chicken (skin side down) for about 4 minutes or until it easily releases from the bottom of the pot.
Flip and cook for an additional 3 to 4 minutes before transferring to a clean plate. Repeat with the remaining chicken.
Meanwhile, back to the salsa.
Add the charred tomato, onion and jalapeño to the bowl of your food processor fitted with a blade attachment. Carefully peel the garlic cloves and add them along with 1 tablespoon of taco or fajita seasoning.
Pulse until finely chopped, scraping down the sides as you go.
Pour the tomato jalapeño salsa into the dutch oven and scrape up any browned bits on the bottom of the pan.
That is where a lot of flavor is!
Pour in 1 cup unsalted chicken stock, 1 bottle Mexican beer and squeeze in the juice of 1 lime. Stir to combine.
Add the chicken back to the pot. Cover, bring to a boil before reducing the heat to low and simmering for 2 hours.
You really should smell this!
Remove the chicken to a cutting board and allow to cool until you can safely handle it. It’s important to discard the skin and all bones before shredding the chicken with two forks.
Add the shredded chicken back to the pot, season with kosher salt to taste (about 1 to 2 teaspoons) and warm through.
That’s it my friends. Super easy and extremely flavorful!
The beer shines through and there’s delicious back-of-the-throat heat thanks to the jalapeño. Serve this in tacos, in burritos, on nachos or in a quesadilla. The sky is the limit and it’s a good thing this makes a lot because it’s great for serving a large crowd or can be frozen and reheated for later.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!