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
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
- 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.
