Mexican Pulled Chicken Recipe
If you are on the hunt for a vibrant, flavorful, and incredibly versatile dish, this Mexican Pulled Chicken Recipe is going to become your new go-to favorite. Combining a perfectly balanced blend of spices with tender chicken that practically melts in your mouth, this recipe brings the heart of Mexican cuisine right into your kitchen. Whether you’re planning a weeknight dinner, meal prep, or a casual gathering, this pulled chicken delivers big on taste with minimal fuss, leaving you plenty of time to enjoy good company and great food.
Ingredients You’ll Need
The magic of this Mexican Pulled Chicken Recipe lies in its simplicity and the quality of the ingredients. Each component plays a crucial role in building layers of flavor, providing the perfect texture, and giving the dish its characteristic color and aroma. Here’s everything you need to create this delicious masterpiece:
- Chili powder: Brings smoky heat and depth, essential for that unmistakable Mexican flavor.
- Paprika: Adds a subtle smokiness and beautiful reddish hue.
- Kosher salt: Enhances all the other flavors and seasons the chicken perfectly.
- Garlic powder: Infuses a mellow garlic undertone without overpowering the dish.
- Onion powder: Offers sweetness and complexity to the spice blend.
- Ground cumin: Provides earthiness and warmth, a must-have in this seasoning mix.
- Ground black pepper: Brings a peppery bite to balance the spices.
- Dried oregano: Lends an herbal brightness that ties the flavors together.
- Extra virgin olive oil: Used to sear the chicken and add richness.
- Boneless, skinless chicken breasts or thighs: Your protein base, tender and juicy after cooking.
- Chicken broth: Keeps the chicken moist during poaching and adds savory depth.
How to Make Mexican Pulled Chicken Recipe
Step 1: Mix Spices
Begin by combining the chili powder, paprika, kosher salt, garlic powder, onion powder, ground cumin, black pepper, and dried oregano in a small bowl. This fragrant spice blend is the heart of your dish and should be mixed thoroughly to ensure even seasoning.
Step 2: Season Chicken
Next, pat your chicken breasts or thighs dry with paper towels, then generously season both sides with the spice mixture. This step is crucial as it allows the meat to absorb the vibrant flavors that will define your pulled chicken.
Step 3: Sear Chicken
Heat the extra virgin olive oil in a large skillet over medium heat. Place the seasoned chicken pieces in the skillet and sear them for about 2 to 3 minutes on each side. This quick browning process locks in the juices and creates a delicious crust that adds texture.
Step 4: Poach Chicken
Once your chicken is nicely browned, pour in the chicken broth. Cover the skillet and allow the chicken to simmer gently for 15 to 20 minutes. This slow poaching ensures the chicken cooks through perfectly while staying moist and tender. Keep an eye on the temperature to reach an internal 165°F (74°C).
Step 5: Shred and Serve
After poaching, remove the chicken from the skillet and let it rest for a minute. Then, use two forks to shred it finely. Return the shredded chicken to the skillet and stir well to coat it with the flavorful broth and spices. Simmer for another 3 to 5 minutes so the flavors meld beautifully. Your Mexican Pulled Chicken Recipe is now ready to enjoy hot and fresh.
How to Serve Mexican Pulled Chicken Recipe
Garnishes
Adding the right garnishes elevates your pulled chicken to something truly special. Try fresh cilantro for a pop of green and herbal brightness, a squeeze of lime juice to add zesty acidity, or a sprinkle of crumbled queso fresco for a creamy, salty contrast. These simple touches brighten the dish and add fresh layers of flavor.
Side Dishes
This Mexican Pulled Chicken Recipe pairs beautifully with a variety of sides. Consider fluffy Mexican rice, charred street corn (elote), or even a simple avocado salad to balance the spices. Beans, whether refried or black, are always a classic and comforting companion. These side dishes not only complement the flavors but also round out your meal nutritionally.
Creative Ways to Present
Take your pulled chicken to the next level by using it as a filling for tacos, burritos, or quesadillas. You can also pile it onto tostadas for a crunchy twist or serve it over nachos drizzled with salsa and sour cream. Don’t be afraid to get creative — this Mexican Pulled Chicken Recipe is a great canvas for your culinary imagination.
Make Ahead and Storage
Storing Leftovers
Once your Mexican Pulled Chicken Recipe has cooled, transfer it to an airtight container and refrigerate. It will keep well for up to 4 days, making for perfect leftovers that taste just as good the next day and beyond.
Freezing
If you want to save your pulled chicken for longer, freezing is a fantastic option. Store portions in freezer-safe bags or containers, removing as much air as possible. It can be frozen for up to 3 months without losing its delicious flavor or texture.
Reheating
To reheat, thaw frozen chicken overnight in the fridge or defrost briefly in the microwave. Warm it gently in a skillet over low heat, stirring occasionally, so it retains moisture and heat evenly. Adding a splash of chicken broth can help bring the succulent texture back to life.
FAQs
Can I use chicken thighs instead of breasts in the Mexican Pulled Chicken Recipe?
Absolutely! Chicken thighs are even more forgiving and tend to remain juicier than breasts, which makes them a wonderful option for pulled chicken. Either will yield delicious results.
Is this Mexican Pulled Chicken Recipe spicy?
The spice level is moderate, thanks to the chili powder and black pepper, but it’s easy to adjust. Add more chili powder or a pinch of cayenne if you want it hotter, or reduce the chili powder for a milder version.
Can I make this recipe in a slow cooker?
Yes, you can! Simply season the chicken as directed, then place it in the slow cooker with the chicken broth. Cook on low for 4-6 hours or on high for 2-3 hours before shredding. The flavors will deepen the longer it cooks.
What are some good toppings for serving Mexican Pulled Chicken?
Some of my favorites include diced avocado, fresh salsa, shredded cheese, sour cream, and pickled onions. These toppings add texture and extra flavor that complement the pulled chicken beautifully.
Can I use this Mexican Pulled Chicken Recipe for meal prep?
Definitely! It keeps well in the fridge and freezes nicely, making it an excellent choice for meal prep. You can portion it out for easy lunches or dinners throughout the week.
Final Thoughts
This Mexican Pulled Chicken Recipe is truly a kitchen game-changer—simple, flavorful, and endlessly adaptable. Once you make it, you’ll find yourself reaching for it again and again, whether for a cozy weeknight meal or an impressive party spread. Give it a try and watch how it quickly becomes one of your most-loved recipes to share with family and friends.
Print
Mexican Pulled Chicken Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
This Mexican Pulled Chicken recipe delivers tender, flavorful chicken infused with a blend of classic Mexican spices. Perfect for quick weeknight dinners, the chicken is seared and then simmered in chicken broth to lock in moisture before being shredded and coated in its rich sauce. Serve it in tacos, burritos, salads, or on its own for a versatile and delicious meal.
Ingredients
Spices
- 2 teaspoons chili powder
- ½ teaspoon paprika
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup chicken broth
Instructions
- Mix Spices: In a small bowl, combine chili powder, paprika, kosher salt, garlic powder, onion powder, cumin, black pepper, and dried oregano. Stir well to create a uniform spice blend.
- Season Chicken: Evenly coat both sides of the chicken breasts or thighs with the prepared spice mixture, ensuring all surfaces have a good layer of seasoning.
- Sear Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken and sear for 2-3 minutes on each side until a golden-brown crust forms, enhancing flavor and texture.
- Poach Chicken: Pour the chicken broth into the skillet with the seared chicken. Cover the skillet with a lid, reduce heat to low, and simmer gently for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) ensuring it is cooked through and tender.
- Shred and Serve: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, stirring to coat it with the flavorful broth and spices. Simmer uncovered for an additional 3-5 minutes to allow the flavors to meld perfectly. Serve hot in your favorite Mexican dishes.
Notes
- For best results, use a meat thermometer to check for doneness at 165°F (74°C).
- Chicken thighs will yield juicier results compared to chicken breasts.
- The shredded chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use the pulled chicken in tacos, burritos, enchiladas, or salads for versatile meal options.
- Adjust the chili powder amount for more or less heat based on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
