Name: Mexican Pulled Chicken: A Versatile and Flavor-Packed Favorite
Ingredients: Chicken Breasts or Thighs: Boneless, skinless pieces work best for shredding.; Chicken Broth: Adds moisture and flavor during cooking.; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon oregano; 1/4 teaspoon cayenne pepper (optional, for heat); Salt and pepper, to taste; 1 small onion, diced; 2 cloves garlic, minced; 1 can diced tomatoes (14 oz); 1 chipotle pepper in adobo sauce, minced (optional for smoky heat); Juice of 1 lime; 2 tablespoons olive oil

Ingredients

Scale

Main Ingredients:

- Chicken Breasts or Thighs: Boneless, skinless pieces work best for shredding.

- Chicken Broth: Adds moisture and flavor during cooking.

Seasoning Blend:

- 1 tablespoon chili powder

- 1 teaspoon ground cumin

- 1 teaspoon smoked paprika

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- 1/2 teaspoon oregano

- 1/4 teaspoon cayenne pepper (optional, for heat)

- Salt and pepper, to taste

Additional Ingredients:

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 can diced tomatoes (14 oz)

- 1 chipotle pepper in adobo sauce, minced (optional for smoky heat)

- Juice of 1 lime

- 2 tablespoons olive oil

Instructions

How to Make Mexican Pulled Chicken

Follow these simple steps to create tender and flavorful pulled chicken:

Step 1: Season the Chicken

- Combine all the spices (chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper) in a small bowl.

- Rub the seasoning mix evenly over the chicken breasts or thighs.

Step 2: Sear the Chicken

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

1. Add the chicken and sear on both sides until golden brown, about 2-3 minutes per side. This step locks in the flavor.

Step 3: Build the Sauce

1. Remove the chicken from the skillet and set aside.

1. In the same skillet, sauté the onion until softened, about 3-4 minutes.

1. Add the garlic and cook for an additional 30 seconds until fragrant.

1. Stir in the diced tomatoes and chipotle pepper (if using). Bring to a simmer.

Step 4: Simmer the Chicken

1. Return the chicken to the skillet, nestling it into the sauce.

1. Pour in the chicken broth, ensuring the chicken is partially submerged.

1. Cover and let simmer on low heat for 20-25 minutes, or until the chicken is cooked through and tender.

Step 5: Shred the Chicken

1. Remove the chicken from the skillet and use two forks to shred it.

1. Return the shredded chicken to the skillet, stirring to coat it in the sauce.

1. Add lime juice and adjust seasoning as needed.

Step 6: Serve and Enjoy

Serve your Mexican Pulled Chicken immediately in tacos, over rice, or alongside fresh tortillas.

Nutrition

Calories: 285