Chica Celitas Salsa

A little tang, a little heat, and a very good reason to make Tuesday happen twice.

Inspired by Beth Moncel's salsa chicken method at Budget Bytes. This version uses Chica Celita's products and original instructions. Times are estimates. Image is an AI-generated serving suggestion.

Gather the good stuff

1 1/2 lb boneless, skinless chicken thighs
1 1/2 cups Chica Celita's Verde Salsa
1/2 cup low-sodium chicken broth
1 tsp Chica Celita's Seasoning
8 small corn tortillas
1 avocado, sliced
1/4 cup finely diced white onion
1/4 cup chopped cilantro and 1 lime, cut into wedges

Let’s make it

Put chicken, salsa, broth and seasoning in a covered saucepan. Bring to a simmer, then reduce the heat to low.
Simmer gently for 25–30 minutes, turning once, until a thermometer reads 165°F in the thickest piece. Add a splash of water if the sauce gets too thick.
Move chicken to a clean board and shred with two forks. Return to the sauce and stir. Warm the tortillas in a dry skillet.
Divide chicken among tortillas. Finish with avocado, onion, cilantro and a squeeze of lime.

Little kitchen notes

The seasoning and salsa already contain salt. Taste the cooked filling before adding more. Refrigerate leftovers within 2 hours; use within 3–4 days and reheat chicken to 165°F.

Salsa Verde Chicken Tacos

Gather the good stuff

Let’s make it

Little kitchen notes