If you’re craving a delicious, flavorful meal that’s both comforting and vibrant, this Mexican Pulled Chicken Recipe is your new best friend in the kitchen. It combines simple spices and tender chicken cooked to juicy perfection, resulting in a dish bursting with authentic Mexican flavors that are perfect for tacos, burritos, or even a hearty salad topping. Easy to make and wonderfully versatile, this recipe promises to become a staple for weeknight dinners or casual gatherings alike.
Ingredients You’ll Need
The magic behind this Mexican Pulled Chicken Recipe lies in its straightforward yet essential ingredients. Each component plays a vital role in building layers of flavor, giving the dish its signature warmth and zest, while keeping the chicken moist and tender.
- 2 teaspoons chili powder: Adds a smoky, spicy base that defines the dish’s bold flavor.
- ½ teaspoon paprika: Brings a subtle smokiness and beautiful color to the chicken.
- 1 ½ teaspoons kosher salt: Enhances and balances all the spices perfectly.
- 1 teaspoon garlic powder: Infuses a warm and savory note essential to Mexican cooking.
- 1 teaspoon onion powder: Provides a mild sweetness and depth without overpowering.
- ½ teaspoon ground cumin: Offers earthy undertones that tie the flavors together.
- ½ teaspoon ground black pepper: Adds a touch of heat and sharpness.
- ½ teaspoon dried oregano: Brings that classic herbaceous hint typical of Mexican dishes.
- 1 tablespoon extra virgin olive oil: Helps sear the chicken and locks in moisture.
- 2 pounds boneless, skinless chicken breasts or thighs: The hearty protein base, choice cuts for juicy results.
- 1 cup chicken broth: Keeps the chicken tender and juicy while simmering with spices.
How to Make Mexican Pulled Chicken Recipe
Step 1: Mix the Spice Blend
Start by combining chili powder, paprika, kosher salt, garlic powder, onion powder, cumin, black pepper, and oregano in a small bowl. This mix is the heart and soul of the Mexican Pulled Chicken Recipe, creating an aromatic and flavorful coating that will transform your chicken.
Step 2: Season the Chicken
Generously coat both sides of the chicken breasts or thighs with the spice mixture. This step is important because it ensures every bite will be bursting with flavor, giving you that irresistible taste we all crave.
Step 3: Sear the Chicken
Heat a tablespoon of extra virgin olive oil in a large skillet over medium heat. Once hot, add your chicken and sear it for 2 to 3 minutes on each side until a golden brown crust forms. This browning develops rich flavor and locks in the juices, setting the stage for tender pulled chicken.
Step 4: Simmer with Chicken Broth
Pour in the chicken broth, cover the skillet, and reduce heat to a gentle simmer. Let the chicken cook for 15 to 20 minutes until it reaches an internal temperature of 165°F (74°C). This simmering makes the chicken incredibly tender and infuses it with the savory broth and spices, a key part of the Mexican Pulled Chicken Recipe experience.
Step 5: Shred and Coat
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir to coat it thoroughly with the remaining sauce. Allow it to simmer for another 3 to 5 minutes so all those flavors meld together beautifully, resulting in succulent, saucy pulled chicken ready to serve.
How to Serve Mexican Pulled Chicken Recipe
Garnishes
Fresh garnishes can take your Mexican Pulled Chicken Recipe to the next level. Sprinkle chopped cilantro, diced red onions, or sliced jalapeños on top to add color, crunch, and a pop of freshness that balances the rich spices.
Side Dishes
This dish pairs wonderfully with classic Mexican sides like warm corn tortillas, creamy guacamole, zesty pico de gallo, or a fresh avocado salad. Consider a side of Mexican rice or black beans for a satisfying and complete meal.
Creative Ways to Present
Think beyond tacos! Mexican Pulled Chicken Recipe shines as a filling for burritos, a topping for nachos, layered in enchiladas, or even served over a bed of crisp lettuce for a light yet flavorful salad. It also makes an excellent protein-packed addition to grain bowls or quesadillas.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Pulled Chicken Recipe keeps beautifully for up to 4 days in an airtight container in the refrigerator. The flavors often intensify overnight, making your next meal even more irresistible.
Freezing
If you want to save it for later, cool the pulled chicken completely before transferring it to freezer-safe containers or bags. It freezes well for up to 3 months, perfect for meal prepping or unexpected busy days.
Reheating
Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of chicken broth to keep the meat moist and saucy. Stir occasionally to warm it evenly while preserving all that tender juiciness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more forgiving during cooking, which can add extra richness to your Mexican Pulled Chicken Recipe.
Is this recipe spicy?
The spice level is moderate thanks to the chili powder and paprika, but you can adjust the heat by adding more chili powder or even a pinch of cayenne if you like it spicier.
Can I make this in a slow cooker?
Yes, you can! Season the chicken as directed, then cook on low for 4 to 6 hours with the broth. Shred the chicken once done, and simmer in the sauce before serving.
What can I use instead of chicken broth?
If you don’t have chicken broth on hand, vegetable broth or even water with a pinch of salt and a splash of lime juice will work well to keep the chicken moist and flavorful.
How can I make this recipe gluten-free?
Great news—it’s naturally gluten-free! Just double-check that your spices and broth don’t contain any gluten additives, and you’re good to go.
Final Thoughts
I can’t recommend this Mexican Pulled Chicken Recipe enough for those nights when you want something tasty, easy, and full of bold flavor. It’s one of those dishes that feels like a warm hug on a plate and makes any meal feel special. Go ahead, gather your ingredients, and enjoy every delicious bite!
Print
Mexican Pulled Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Pulled Chicken recipe features tender, flavorful shredded chicken cooked with a blend of aromatic spices and simmered in a savory chicken broth. Perfect for tacos, sandwiches, or as a main dish, this easy-to-make recipe delivers a deliciously spiced protein that is juicy and packed with Mexican-inspired flavors.
Ingredients
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
- Make the Spice Mix: In a small bowl, combine chili powder, paprika, kosher salt, garlic powder, onion powder, ground cumin, black pepper, and dried oregano to create a flavorful seasoning blend.
- Season the Chicken: Evenly coat both sides of the chicken breasts or thighs with the prepared spice mixture, ensuring each piece is well-seasoned for maximum flavor.
- Sear the Chicken: Heat the extra virgin olive oil in a large skillet over medium heat. Once hot, sear the chicken for 2-3 minutes on each side, until the exterior is nicely browned and caramelized.
- Simmer with Broth: Pour the chicken broth into the skillet with the seared chicken. Cover the skillet and let it simmer gently for 15-20 minutes, or until the chicken is fully cooked and its internal temperature reaches 165°F (74°C).
- Shred and Combine: Remove the cooked chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, stir well to coat it in the flavorful sauce, and simmer uncovered for an additional 3-5 minutes to allow the flavors to meld. Serve hot.
Notes
- Use boneless, skinless chicken thighs for juicier pulled chicken; breasts work well too.
- Adjust the spice levels by adding more or less chili powder based on your heat preference.
- Serve this pulled chicken with tortillas, rice, or over a salad for a complete meal.
- Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.
- Internal temperature should always reach 165°F (74°C) for safe consumption.
