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How To Make Chicken Thighs “Pico De Gallo”

janet reeady

Food Kuel Category Expert: Janet Neustedter

Part of being a successful eater and staying healthy is having food around that is good for you and easy to prepare. I made up this recipe by seeing Pico de Gallo in ready-made containers at the grocery store.

Pico de Gallo is traditionally made cold as a condiment to tacos, etc. The flavors are great, and why not use those same ingredients to make chicken thighs bounce with flavor? I like to have recipes that 30 minutes later dinner is ready – who doesn’t like that? With this concept you can make a delicious dinner with little fuss.

I have also made this in a crockpot, literally “throwing” all ingredients in, setting it to low and coming back 6 hours later! The chicken falls apart and is tender and flavorful. If you cook it in this fashion, you can also break apart the tender meat and make it into a soup.

” If you cook it in this fashion, you can also break apart the tender meat and make it into a soup.” 

Chicken Thighs “Pico De Gallo” Recipe:

  • Container premade Pico de Gallo (found at the grocery store in the salad department)
  • 1 white onion diced small
  • 2 jalapeno diced small
  • 3 tomatoes diced small
  • 1 cup cilantro
  • 4 cloves garlic minced (about 2 Tbs)
  • Boned or boneless chicken thighs (8)
  • 1 can green chile diced
  • Juice of 2 limes and zest of 1 lime (or 2 Tbs margarita mix)
  • 1 Tbs avocado or olive oil


In a large stock pan or dutch oven heat the olive oil on medium-high heat.
Salt and pepper the chicken thighs and add them to the pan. (Do not overcrowd as this will make them steam, cook in batches if you have to.) Moreover, Sear the chicken only, brown on both sides.
Add the rest of the ingredients except the green chile, and saute on medium to heat everything up.
Add the juice and zest of 1 lime (or margarita mix)
Cover and let cook on medium-low for 20-30 minutes.

Make some white rice and black beans and serve on the side! Top with cilantro.

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About the Author:

Janet is a restaurant-trained chef, who has always had a healthy cooking interest. After being exposed to the term Functional Medicine, Janet became energized with the connection of food being medicine and food potentially being harmful (in the case of allergies). That connection inspired her to become certified in Functional Medicine Health Coaching. Functional Medicine is about identifying and addressing the root cause of diseases. Food is often a part of that link. People with stomach “issues” may just need a simple adjustment in the food they eat to have less pain. People trying to lose weight can do it without 100 burpees or running marathons. As a certified Functional Medicine coach, she helps clients identify what foods can help meet specific health goals. You can learn more about Janet on her site – Here4You.