Spicy Chicken Burrito Filling

Spicy Chicken Burrito Filling

Here’s the thing, I have always hated dark-meat chicken, especially thighs. I’ve tried cooking them in various ways (grilled, baked, etc) but have never really liked the results. Give me the firmer texture of chicken breast any day. 1 disagrees though, and complains about the fact that I normally cook with breasts and not thighs which is his preference.

From my own experience, pressure cookers are really good for dissolving those nasty bits of fat, ok fine marbling, and stuff in meats (which is my main issue with thighs) so I thought I would give them another shot.

Well, they do beautifully. The meat ends up firm and silky, not mushy or dried out. Sometimes there are a few lingering pieces of fat, but it’s not an overwhelming amount and they are easy to pull out or eat I’ve tried chicken cacciatore with thighs (recipe coming) and last night made chicken burrito filling in a flash. I got HUGE compliments from the kiddos and husband with this one!

Give it a shot even if you have always hated dark-meat chicken you might be surprised!

Yummylicious and super fast to cook, this burrito filling would also be good in tacos, enchiladas, or used for breakfast burritos with some scrambled eggs.


1 TB olive oil
1 onion – chopped
2 cloves garlic – minced
1.25 lb chicken thighs – boneless and skinless, trimmed of excess fat
1 TB Penzey’s Arizona Seasoning
1 can salt-free chopped tomatoes
1 cup salt-free chicken broth
1/2 cup salsa – I use Tostito’s
1 can pinto beans – drained and rinsed
1 lime – juiced


Heat olive oil in a pressure cooker under high heat. Add onion and garlic and saute for 2 minutes. Add chicken thighs. Sprinkle with Arizona seasoning. Saute for 2 minutes.

Add tomatoes, broth, and salsa. Close the pressure cooker and bring it to pressure. Reduce heat to maintain pressure, and cook for 5 minutes.

Quick release pressure. Shred chicken in the pot. Return to medium heat. Add beans and lime juice. Salt to taste if desired. Cook over medium heat (uncovered) to reduce liquid if desired. Use to make burritos, tacos, enchiladas, or huevos rancheros.