Mexican Pulled Chicken
A simple and versatile recipe for Mexican pulled chicken that is perfect for tacos, salads, or sandwiches. This comforting dish is easy to prepare with balanced flavors from a variety of spices.
Ingredients
For the Spice Mixture
- 2 teaspoons chili powder adds warmth and depth
- 1/2 teaspoon paprika provides mild sweetness and color
- 1 1/2 teaspoons salt enhances overall flavor
- 1 teaspoon garlic powder introduces savory notes
- 1 teaspoon onion powder adds a subtle sweetness
- 1/2 teaspoon cumin contributes earthiness
- 1/2 teaspoon ground black pepper adds a touch of heat
- 1/2 teaspoon dried oregano offers herbal flavor
For the Chicken
- 1 tablespoon extra virgin olive oil for moisture and richness
- 2 pounds chicken breasts or thighs, skinless and boneless the main protein, tender and juicy
- 1 cup chicken broth adds moisture and boosts flavor
Instructions
Preparation
- Mix the chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and oregano in a large mixing bowl until evenly distributed.
- Add the chicken to the bowl and coat each piece thoroughly with the spice mixture.
Cooking
- Heat the extra virgin olive oil in a skillet or pot over medium heat.
- Place the coated chicken in the skillet and cook for 5-7 minutes until browned.
- Flip the chicken and sear the other side for an additional 5-7 minutes.
- Pour in the chicken broth, bring to a gentle simmer, and cover.
- Reduce heat to low and let simmer for 20-30 minutes.
- Check for doneness by ensuring the chicken reaches an internal temperature of 165°F.
- Use a fork to shred the chicken directly in the pot, mixing it with the cooking liquid.
- Serve warm with tortillas, rice, or salads.
Notes
This dish pairs beautifully with various sides and is adaptable for tacos, salads, and sandwiches. Store leftovers in an airtight container for up to 3-4 days.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 2gProtein: 46gFat: 12gSaturated Fat: 2gSodium: 930mg
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