Description
This Mexican Pulled Chicken recipe features tender, flavorful chicken breasts or thighs seasoned with a vibrant blend of spices and cooked to perfection in chicken broth. The chicken is seared to lock in all the juicy goodness, then simmered gently to achieve a succulent, pull-apart texture perfect for tacos, burritos, salads, or sandwiches. Ready in just 30 minutes and serving 8, it’s a delicious and versatile dish that’s easy to prepare on the stovetop.
Ingredients
Scale
Spice Mix
- 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, ground cumin, ground black pepper, and dried oregano until well blended.
- Season Chicken: Thoroughly season both sides of the chicken breasts or thighs with the prepared spice mixture to infuse flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and sear for 2-3 minutes on each side, until the chicken develops a golden-brown crust.
- Poach Chicken: Pour in the chicken broth, then cover the skillet. Let the chicken simmer gently for 15-20 minutes, or until the internal temperature reaches 165°F (74°C), ensuring it is fully cooked 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 in the flavorful cooking liquid. Simmer for an additional 3-5 minutes to allow the flavors to meld. Serve hot as desired.
Notes
- You can substitute chicken thighs for breasts for extra juiciness and flavor.
- Adjust the chili powder to your preferred spice level.
- Use the pulled chicken for tacos, burritos, salads, or sandwiches.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
