Prep Time 10 min
Cook Time 40 Min
Servings 4
Difficulty Easy


  • 1 1/4 pounds boneless skinless chicken thighs
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 cup chicken broth
  • 1/3 cup Santa Cruz Organic® 100% Lime Juice
  • 1/2 teaspoon chipotle chili pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons chopped cilantro or thinly sliced jalapeño pepper


  • Step 1

    SEASON chicken generously with salt and pepper. Heat oil in large skillet over medium-high heat. Place chicken in skillet. Cook 3 minutes per side or until well browned. Remove chicken from skillet; set aside.

  • Step 2

    STIR onion and garlic into pan drippings; cook 30 seconds. Add broth, lime juice, chili pepper and cumin, stirring to scrape up browned bits. Return chicken to skillet. Cover with tight-fitting lid. Reduce heat to low and simmer 25 minutes or until very tender.

  • Step 3

    SHRED chicken with two forks. Sprinkle with cilantro.