Mexican Pulled Chicken
Mexican Pulled Chicken is a delicious and flavorful dish that brings the warmth of Mexican cuisine to your kitchen. This dish features tender, shredded chicken cooked in a rich, spicy sauce made with vibrant ingredients like lime juice, spices, and tomato sauce. Whether you serve it in tacos, burritos, or over rice, this recipe is sure to please everyone at the table.
Why Make This Recipe
Making Mexican Pulled Chicken is an excellent choice for several reasons. First, it’s easy to prepare and doesn’t require special culinary skills. Second, you can enjoy it in various ways, making it versatile for any meal. Lastly, it’s packed with flavor and healthy ingredients, making it a guilt-free indulgence for your family and friends.
How to Make Mexican Pulled Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 cup chicken broth
- 1/4 cup lime juice
- 1/2 cup tomato sauce
- Salt to taste
- Pepper to taste
Directions
- Heat a large skillet or Dutch oven over medium-high heat.
- Add one tablespoon of olive oil to the skillet and allow it to heat up.
- Once the oil is hot, add the chopped onion and cook for 3-4 minutes until it’s soft.
- Add the minced garlic and cook for another minute, stirring to prevent burning.
- Sprinkle in ground cumin, chili powder, smoked paprika, oregano, ground cinnamon, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Pour in the chicken broth and scrape up any bits from the bottom of the skillet with a wooden spoon.
- Add the lime juice and tomato sauce, stirring to combine.
- Season with salt and pepper to taste.
- Place the chicken breasts in the skillet, ensuring they are mostly submerged in the sauce.
- Cover the skillet with a lid, lower the heat, and let it simmer for 20-25 minutes, or until chicken is cooked through (165°F).
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the skillet and stir to coat in the sauce.
- Let it simmer for an additional 5-10 minutes to absorb the flavors.
- Adjust seasoning if necessary, then serve hot!
How to Serve Mexican Pulled Chicken
Mexican Pulled Chicken can be served in multiple ways. It’s perfect in tacos, piled high in burritos, or served with rice and beans. You can also add toppings like avocado, cilantro, or cheese to enhance the flavors even more.
How to Store Mexican Pulled Chicken
To store leftovers, place the Mexican Pulled Chicken in an airtight container and refrigerate. It will stay fresh for up to 4 days. You can also freeze the dish for up to 3 months. Just make sure to reheat it thoroughly when you’re ready to enjoy it again.
Tips to Make Mexican Pulled Chicken
- For extra flavor, marinate the chicken breasts in lime juice and spices for a few hours before cooking.
- Adjust the spice level by adding more cayenne pepper or using mild chili powder.
- If you don’t have chicken broth, vegetable broth can be a good substitute.
Variation
You can customize this recipe by adding different vegetables like bell peppers or corn to the sauce. Also, for a smoky flavor, try using chipotle peppers in adobo sauce.
FAQs
1. Can I use thighs instead of breasts?
Yes, chicken thighs work great for this recipe and can add extra flavor and moisture.
2. Is this recipe gluten-free?
Yes, the ingredients listed are gluten-free, making this dish suitable for those with gluten sensitivities.
3. How long does it take to cook the chicken?
The chicken cooks for about 20-25 minutes on low heat until it reaches an internal temperature of 165°F.
Enjoy making this simple and tasty Mexican Pulled Chicken recipe that everyone will love!
Mexican Pulled Chicken
Ingredients
Chicken Ingredients
- 4 pieces boneless, skinless chicken breasts
Cooking Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 cup chicken broth Can substitute with vegetable broth.
- 1/4 cup lime juice
- 1/2 cup tomato sauce
- to taste salt
- to taste pepper
Instructions
Preparation
- Heat a large skillet or Dutch oven over medium-high heat.
- Add one tablespoon of olive oil to the skillet and allow it to heat up.
- Once the oil is hot, add the chopped onion and cook for 3-4 minutes until it's soft.
- Add the minced garlic and cook for another minute, stirring to prevent burning.
- Sprinkle in ground cumin, chili powder, smoked paprika, oregano, ground cinnamon, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Pour in the chicken broth and scrape up any bits from the bottom of the skillet with a wooden spoon.
- Add the lime juice and tomato sauce, stirring to combine.
- Season with salt and pepper to taste.
Cooking
- Place the chicken breasts in the skillet, ensuring they are mostly submerged in the sauce.
- Cover the skillet with a lid, lower the heat, and let it simmer for 20-25 minutes, or until chicken is cooked through (165°F).
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the skillet and stir to coat in the sauce.
- Let it simmer for an additional 5-10 minutes to absorb the flavors.
- Adjust seasoning if necessary, then serve hot!