Mexican Chicken

This Mexican Chicken is a fast, easy to make, but most importantly, delicious lunch snack. With its' juicy chicken mixed with onions, tomatoes and a bit of spice from the jalapenos, making it the perfect combination. It can be accompanied by some pinto beans, rice, or wrapped into a flour tortilla to eat as a burrito.

Prep time: 25 min Cook time: 20 min Total time: 45 min

Servings: 6

Ingredients:

2 tomatoes

2 jalapenos

1 onion

2 chicken thighs

chicken bouillon

salt

chicken broth

Tools:

Saucepan

Stock Pot

Hand Mixer

1. Add water in the stock pan and set it on medium high.
2. Add 2 tablespoons of chicken bouillon and 1 tablespoon of salt.
3. Add the chicken thighs and let it boil for 30 minutes or until fully cooked.

1. Cut the vegetables into squares, while the chicken is cooking in the water.
2. Add oil to the saucepan and set it on medium high.
3. Add the vegetables into the pan and simmer until translucent.
4. Once translucent, set the temperature to low.

1. Remove the chicken from the stove.
2. Save a cup of the chicken broth to use later and dump the rest away.
3. Use the hand mixer to blend the chicken.

1. Add the pulled chicken into the saucepan with the vegetables and simmer for 5 min.
2. Add chicken broth if needed (this helps the chicken be a bit juicier.)
3. Add salt if necessary.