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Jacuzzi Chicken l SimplyScratch.com #texmex #chicken #beer #jalapeno #homemade #salsa #braised #shreddedchicken

Jacuzzi Chicken

Print Recipe
Jacuzzi Chicken is flavorful and delicious. Chicken breasts simmer in a quick 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.
Course Mains & Entrees
Cuisine Tex Mex
Keyword easy, mexican chicken, one pot, shredded chicken, taco chicken
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 10 Servings
Calories 60
Author Laurie McNamara

Ingredients

  • olive oil spray
  • 6 large roma tomatoes halved
  • 1/2 large red onion coarsely chopped
  • 1 large jalapeño halved
  • 6 cloves garlic unpeeled
  • 1 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • 5 pounds bone-in skin on chicken breasts
  • 1 cup unsalted chicken stock
  • 1 bottle Mexican beer
  • 1 large lime juiced
  • kosher salt to taste

Instructions

  • 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 halved roma tomatoes and jalapeño (cut side down), onion 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. Let cool.
  • 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, 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. Then 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.
  • Once the chicken has cooked, use tongs to remove the chicken to a cutting board and allow to cool until safe to handle. 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 and warm through.
  • 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.

Nutrition

Serving: 1g | Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 134mg | Fiber: 1g | Sugar: 2g