Tuttle Family Recipes

Ingredients:

10 chicken thighs

salt and pepper

2 cloves of garlic, crushed into a paste (I never put this in)

6 tsp ground cumin

3 tsp ground coriander

2 jars Herdez green salsa verde (16 ounce each)

1 jar of additional salsa verde (I usually get the signature brand from Albertsons, but you can use an additional jar of the Herdez above for a total of 3 jars or 6 cups of salsa verde)

Heat a small amount of butter in a heavy bottomed pot or cast iron skillet over medium-high heat. Mix together the cumin and coriander in a small bowl. Season the chicken thighs generously with salt and pepper on each side. Rub the seasoning of cumin/coriander on the chicken leaving about 1/3 to rub on after browning. Working in batches (I can usually do all 10 in my extra large cast iron skillet), brown the chicken on both sides (about 2-3 min per side).

For instant pot: Place the rack in the instant pot. Layer the chicken on the rack. Cover browned chicken with the remaining spices. Pour salsa verde over the chicken in the instant pot. Cook on high pressure for 11 minutes. Let it naturally release for 5-7 minutes, then carefully manually release the rest of the pressure. Make sure all pressure is released and red button has dropped in before removing lid.

Remove chicken from instant pot and shred. Meanwhile, turn instant pot onto saute for a few minutes to thicken the sauce. Stir occasionally. Add the chicken back into the sauce once it has thickened a little.

Serve with rice, cilantro, fresh lime wedges and ladle sauce over the chicken in your bowl. We also serve it with diced up pineapple and sometimes add mango in as well if in season.

For the slow cooker: Pour the salsa into the slow cooker with the chicken. Cover and cook on low for 8 hours. Shred like above and place chicken back in sauce.

For the stovetop: Place browned thighs in a heavy dutch oven pot with lid. Pour in salsa verde. Simmer covered over medium-low heat for 3 hours. Shred chicken and place back in sauce.

Chicken freezes well. Make rice fresh. Serves 6 generous portions. Prep time is about 10-15 minutes.