R.O.D.-Chicken Thighs--SO good!

I think I may have posted this a while ago, but I had the Mexican style last night (and today for lunch) and it is SO GOOD!!!!!!!  I put it in a bowl with Mexican blend cheese, micro'd until melted, added some Greek yogurt and a few bites of avocado.  OMG!!!!!!  This is like heaven!

This is great for all post-ops, but it is very soft and moist!!!!!!  I know that there are quite a few of you who are newer and will really love this.  For anyone who already has this recipe.....pull it out and try it again!  You will be glad you did!

Todd made his into a burrito, and Liv had it in a bowl like me.  It would be great as an encillada casserole too!

This calls for one package of boneless chicken thighs at 5 to a package.

Brown thighs in a skillet coated with Pam, skillet needs to have a cover.

Add 8-10 oz. of chicken broth or 1 c of wine (I actually did not have any white, so used Merlot) and your choice of the following:

1.    Taco seasoning and one can of black (or kidney) beans.  (I doubled the recipe, used 1 can of chicken broth and about 1/2 cup of the Merlot)
Serve with salsa, sour cream and cheddar (or Mexican) cheese.

OR

2.    White chilli seasoning and one can of great northern beans, put 1/2 of the beans in a blender first then add with remaining beans to chicken.  This would be good with roasted veggies.

OR

3.    Fajitas seasoning.   Saute onions and peppers and add them at the very end.
Serve with Salsa, sour cream and cheddar (or Mexican).

OR

1/4 c hot sauce.  Add 1/2 a block of cream cheese at the end.


Cover and let simmer on low for 45-60 minutes until the chicken falls apart. Shred chicken with fork. Don't open the lid often or you will dry out the chicken. When it shreds easily its done.

Thanks Dawn they all sound so good,