Description
This Mexican Pulled Chicken recipe is a flavorful and easy-to-make dish featuring tender boneless chicken breasts or thighs seasoned with a blend of chili powder, paprika, garlic, and other spices. The chicken is seared and then poached in chicken broth until juicy and fully cooked, then shredded and simmered to meld the flavors perfectly. Ideal for tacos, burritos, salads, or any Mexican-inspired meal.
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, cumin, black pepper, and dried oregano thoroughly to create the seasoning blend.
- Season Chicken: Pat the chicken dry with paper towels. Season both sides of the chicken breasts or thighs evenly with the prepared spice mixture to ensure every bite is flavorful.
- Sear Chicken: Heat the extra virgin olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken pieces and sear them for about 2-3 minutes on each side until nicely browned. This step locks in the juices and builds flavor.
- Poach Chicken: Pour the chicken broth into the same skillet covering the bottom. Reduce the heat to low-medium, cover the skillet, and simmer the chicken for 15-20 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through and tender.
- Shred and Serve: Remove the chicken from the skillet and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the skillet and stir well to coat with the flavorful broth and spices. Simmer uncovered for 3-5 minutes to allow the flavors to meld and the sauce to thicken slightly before serving hot.
Notes
- Using boneless, skinless chicken thighs can offer more tenderness and flavor, but breasts work well for a leaner option.
- Adjust chili powder quantity to your preferred spice level.
- This pulled chicken is versatile and can be used in tacos, burritos, quesadillas, or salads.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid drying out the chicken.
