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
Scale
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
