Description
This Mexican Pulled Chicken recipe features tender, flavorful chicken breasts or thighs seasoned with a vibrant blend of chili powder, paprika, garlic, and oregano. The chicken is seared to develop a golden crust, then gently poached in chicken broth until juicy and easily shredded. Perfect for tacos, burritos, or as a protein-packed centerpiece, this dish is simple to prepare and packed with authentic Mexican 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
Chicken and Cooking
- 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 ensure an even blend of all spices.
- Season Chicken: Pat the chicken breasts or thighs dry with paper towels. Season both sides generously with the prepared spice mixture, pressing lightly to adhere the spices to the meat.
- Sear Chicken: Heat the extra virgin olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken pieces. Sear each side for 2 to 3 minutes until browned and slightly crispy, which helps to lock in flavor.
- Poach Chicken: Pour the chicken broth into the skillet with the seared chicken. Reduce the heat to low, cover the skillet with a lid, and gently simmer for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Shred and Serve: Remove the chicken from the skillet and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet, stirring to coat it with the remaining cooking liquid and spices. Let it simmer for an additional 3 to 5 minutes so the flavors meld beautifully. Serve hot as a filling for tacos, burritos, or alongside your favorite Mexican dishes.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will be juicier and more flavorful.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra spice, add a pinch of cayenne pepper to the spice mix.
- Serve with warm tortillas, fresh cilantro, lime wedges, and your favorite salsa for a complete meal.
