Stove Top Barbecue Chicken

Anonymous August 18 2005

3-4lbs. boneless-skinless chicken thighs

1/2-3/4 cups Frank\\\'s Hot Sauce

1-stick Butter

3-7oz cans Herdez Salsa Verde (Mexican Tomatilo Salsa)

In a Dutch oven melt 1 stick of butter, add Franks Hot sauce. Place chicken thighs in Dutch oven and cover chicken with sauce, simmer for

20-30 minutes. During simmer use a spatula to make sure chicken

stays covered with sauce and to help the chicken shred

apart. Uncover chicken and let simmer until most of the sauce

simmers out. Do not let the chicken dry-out. Chicken should still

be moist and tender. Add 3 cans Herdez Salsa Verde, mix and heat

until warm. Best served as a sandwich with the normal barbecue

fixings.