This post may contain commission-earning affiliate links.
Braised Chicken Using Red Salsa: Simple Ingredients, Loads of Flavor
Just because a dish is easy to make, doesn’t mean you should have to forfeit flavor… which is exactly what this savory Red Salsa Braised Chicken recipe is here to prove!
Whether you’re looking for a healthy dinner idea, an easy family dinner, or an easy meal prep dinner that will taste amazing for days to follow – this chicken is the perfect meal that uses only a few simple ingredients (you likely already have most or all of these things in your fridge!).
What makes this recipe work so well is the salsa base that the chicken is braised in. Because this recipe uses a low-and-slow cooking method, the salsa has time to infuse the chicken with its flavor to the point where you have this luscious chicken that falls apart and is packed with flavor in every bite!
Spice Up Your Weekly Chicken Dish With This Salsa Braised Chicken Recipe
One of my favorite things about this dish is that it’s so easy to make and so versatile! My favorite way to prepare this braised chicken is by putting it in a bowl with whole grain rice, lettuce, and beans, cheese, guacamole, and sour cream – it makes a wonderful and hearty dinner! It can also be used to make savory burritos, flavorful tacos, cheesy quesadillas, and protein-packed nachos.
Because this pulled chicken can be used for so many different things, it’s perfect to meal prep at the beginning of the week to use in various recipes throughout so that you don’t have to eat the same things day after day! Here are some other ways I love to use this braised chicken:
- Braised Chicken Tacos with Greek Yogurt, Cheese, and Guacamole
- Braised Chicken Burritos with Beans, Cheese, and Veggies
- Braised Chicken Salad Bowl with Greens and Veggies
- Braised Chicken Rice Bowl with Beans and Veggies
How to Make This Salsa Braised Chicken
Note: This recipe can be made using a large pot, dutch oven, or slow cooker.
Brine Your Chicken (optional): To add major flavor to your chicken and keep it from getting dry, I recommend brining it in a saltwater bath for at least an hour, or overnight if possible before using it. To brine your chicken, dissolve 4 tablespoons of salt in 6-8 cups of water and let it come to at least room temperature, then add your chicken in and cover it. Let it rest in the fridge until it’s time to cook with it.
Prepare Your Ingredients: Before you get cooking, I recommend preparing your spices and dicing up your onion as things move pretty fast with this recipe in the beginning.
Season and Cook Your Onions: Add olive oil to your Dutch oven over medium heat and then add in your diced onions, salt, pepper, and paprika. Stir occasionally until your onions are soft and browned (5-7 minutes), and then set them aside in a bowl, leaving your seasonings in the pot.
Cook Your Chicken: Add additional olive oil into the dutch oven that your onions cooked in and place your chicken in the pan, browning each side (about 3-5 minutes on each side).
Combine and Simmer Ingredients: Once your chicken has browned on each side, add your onions back into your Dutch oven along with your water and salsa and stir to combine everything. Place your burner on low heat and put the lid on top. Allow this to simmer for 1.5 to 2 hours
Pull Apart Your Chicken: After having simmered for a couple of hours, your chicken should be cooked all the way through – to test this, pull a piece of your chicken out and cut into it to make sure it’s completely cooked (no longer translucent). Next, grab two forks and use one to hold your chicken while pulling apart the chicken with the other. You can either shred your chicken in the Dutch oven or place it on a separate plate to do so.
Serve and Enjoy Your Salsa Braised Chicken: Once you’ve pulled all of your chicken, let it sit in the salsa simmer until it’s ready to be served or added to whatever dish you’ll be using it for. Enjoy!
Ingredients:
- Extra Virgin Olive Oil
- Large White Onion
- Chicken Breasts
- Salt
- Pepper
- Paprika
- Water
- Salsa of choice (I like to use a mild red salsa)
Full Salsa Braised Chicken Recipe:
Print
Easy Red Salsa Braised Chicken
- Total Time: 2.5 hours
- Yield: 8 servings 1x
Description
This Red Salsa Braised Chicken is so easy to make and will melt in your mouth! It’s a great meal prep idea or perfect for tacos, burritos, and salads!
Ingredients
- 1–2 tbsp extra virgin olive oil
- 1/2 large onion (diced)
- 4 large chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp paprika
- 1 c water
- 1 1/2 c salsa of choice (I like to use a mild red salsa)
Instructions
- Brine Your Chicken (optional): To add major flavor to your chicken and keep it from getting dry, I recommend brining it in a saltwater bath for at least an hour, or overnight if possible before using it. To brine your chicken, dissolve 4 tablespoons of salt in 6-8 cups of water and let it come to at least room temperature, then add your chicken in and cover it. Let it rest in the fridge until it’s time to cook with it.
- Prepare Your Ingredients: Before you get cooking, I recommend preparing your spices and dicing up your onion as things move pretty fast with this recipe in the beginning.
- Season and Cook Your Onions: Add olive oil to your Dutch oven over medium heat and then add in your diced onions, salt, pepper, and paprika. Stir occasionally until your onions are soft and browned (5-7 minutes), and then set them aside in a bowl, leaving your seasonings in the pot.
- Cook Your Chicken: Add additional olive oil into the dutch oven that your onions cooked in and place your chicken in the pan, browning each side (about 3-5 minutes on each side).
- Combine and Simmer Ingredients: Once your chicken has browned on each side, add your onions back into your Dutch oven along with your water and salsa and stir to combine everything. Place your burner on low heat and put the lid on top. Allow this to simmer for 1.5 to 2 hours
- Pull Apart Your Chicken: After having simmered for a couple of hours, your chicken should be cooked all the way through – to test this, pull a piece of your chicken out and cut into it to make sure it’s completely cooked (no longer translucent). Next, grab two forks and use one to hold your chicken while pulling apart the chicken with the other. You can either shred your chicken in the Dutch oven or place it on a separate plate to do so.
- Serve and Enjoy Your Salsa Braised Chicken: Once you’ve pulled all of your chicken, let it sit in the salsa simmer until it’s ready to be served or added to whatever dish you’ll be using it for. Enjoy!
- Prep Time: .5 hours
- Cook Time: 2 hours
- Category: dinner
For more recipes like this one, follow me on social media at @dinneratallis!