Mexican Shredded Chicken

This chicken has the best flavor! Even my very picky son gobbled it up!

Ingredients

• 1 1b Boneless skinless chicken thighs (I found these at Costco, very handy!)
• 1 tbsp oil
  
• 1 to 2 cloves of garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp marjoram
• 1/2 tsp dried oregano, preferably Mexican
• 2 bay leaves
  
• 1/4 tsp dried thyme
• 2 cups chicken broth
• a little water if needed

Heat the oil in a large skillet, add your minced garlic. Add your chicken, spices, and broth. If necessary, add a little water until chicken is covered. Bring to a boil. Cover. Turn off heat and let pan sit on burner for 30-45 minutes until no longer pink. I know this seems weird, but you are poaching the chicken. (Do not lift lid for at least 30 minutes!) Remove chicken from pan, shred with two forks.

Now, in the picture I served the chicken with Mexican rice, but it is also excellent with white or brown rice cooked in the leftover broth. (Be sure to strain it first.)

Top with sour cream and hot sauce. This makes your home smell wonderful and it's so tender and flavorful. You and your family are sure to love it!!

~Enjoy~

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