Salsa Poached Chicken Recipe

Prep in: 20 mins
Cook in: 5 hrs
Ready in: 5 hrs 20 mins
Today I’m Going To Show You How To Make Salsa Poached Chicken.


  • Lime Juice
  • Jalapeno
  • Salt
  • Fresh Cilantro
  • Chicken Breast
  • Olive Oil
  • Onion
  • Tomatoes
  • Lime
  • Cumin



I like to just eat it on rice with a little squeeze of lime juice and some fresh cilantro. you’ll need is some chicken breast I leave a little tiny bit of the fat on but as you can see they’re pretty much completely skinless and boneless and these are the thick kind you don’t want to use a really thin the kind that’s pounded really really thinly because that’s not going to give you the same result you can if you want to put this nice thick chicken breast is what works best then you just need some water/you can use gorge salsa if you want to you need a little bit of olive oil and some salt really simple and really easy.


I’ve got a little saucepan here a little pot to it. I am going to add my salsa now remember the salsa is full of flavor. I mean it’s got onion it’s got jalapeno it’s got tomatoes obviously cilantro lime salt cumin. I mean it really is just bold in flavor and as you can see I’m not adding so much water that the chicken is going to like boil in and not really be surrounded by that salsa you want to add just enough to be able to you know if, you want to have some liquid you know now because. I’m using chicken breast that’s boneless and skinless it’s quite lean it means just a little tiny bit of fat and we have no oil in our salsa so, I’m just going to add a little bit of olive oil maybe about a tablespoon and a half if you’re using chicken thighs you don’t need to add the oil because those are quite fatty but just a little tiny bit really will ensure a really nice juicy chicken and then an extra pinch of salt now all.


I need to do is bring this up to a boil when you can do if, you can do this with turkey if you want to turkey breast and if you want even more flavor in color you can see your your chicken first and a really hot skillet with some olive oil but really to me this is just really simple I’m going to add everything together it’s going to cook beautifully at this point I’m just going to wait for this mixture to come to a boil and then we’ll proceed all right I’m impatient but my mixture is just about to a boil you can see it’s starting to really bubbly around the edges quite a bit and now it’s going to really really start to bubble a whole lot so what I’m going to do now is I’m going to take my chicken breast this is going to make my lunches super easy this week I’m going to dunk them right in and as you can see.


I added just enough liquid so that the chicken breasts are covered but not so much that they’re kind of swimming in there and I also notice that, I’m not using a really really big pan because again I don’t want all that flavor to evaporate. I want the chicken to slowly cook in a flavorful broth so that’s why using a pan that’s just big enough to hold your broth and to hold your chicken is key now, I’m going to do is I’m going to lower this to about medium-low and I’m going to let it simmer for about 45 minutes then I will show you what it looks like when it’s done and that is it and you can apply the same principle to any leftover sauces like. I said doesn’t have to be a homemade salsa it can be you know regular container of salsa jarred salsa doesn’t really matter what you’re doing is you’re adding so, much flavor into something that’s really lean and somewhat flavorless like chicken breast is kind of a blank canvas and you’re going to add so much flavor and it’s going to be ready in the fridge for you to use in so many different ways so for now. I’m just going to clean up and I’m gonna let this simmer for about 45 minutes all right so my chicken was poaching and
cooking slowly for about 45 minutes.

5I just took it out and as you can see I’m shredding into really large chunks with just a fork and my tongs just because it’s too hot to do it with my fingers otherwise I would do it with my fingers you can see it pulls apart super easily it’s lovely and juicy it has so much wonderful flavor and like I said to this you could do so many things now what I suggest when it comes to storing your poached chicken because you don’t want it to dry out at all especially when you’ve got flavortown over here what I’m going to do is I like to put it into a dish like this and then.


I like to take some of this because you don’t want to add all of it otherwise it will just be too soupy but really get down there and grab the salsa pieces because you want all of that that’s good flavor and then the leftover juices this is what you do because nothing goes to waste around here not even the poaching liquid nothing at all what you do is you take that’s whatever’s leftover you add a little bit more water or stuff to it and you can cook up some rice to make a really quick you know chicken and lime soup if you want to with the chicken and some lime and some rice it would be so delicious because you don’t want to waste that it’s so much flavor I mean why would you do that so really all.


I’m doing is pouring oh my mouth is salivating like I why some of the salsa right over top and what’s going to happen is as it sits in the fridge it’s just going to soak up into the chicken and keep that chicken moist and flavorful and you can do whatever your heart desires on this because it’s really just flavor you got your chicken you just pull it out of the fridge you toss it into a tortilla you make a sandwich out of it you put it on some rice whatever you want for now.I’m going to go in for a big piece because I am hungry and it smells so good in here it’s out of this world mmm literally flavor explosion in my mouth I’m going to serve it.