✨What is Mexican Pulled Chicken?
Mexican Pulled Chicken is a delicious and versatile dish made by slow-cooking or simmering chicken in a rich blend of spices, tomatoes, and peppers until it’s tender enough to shred. This flavorful protein is perfect for tacos, burritos, salads, or meal prep.
✨Why You Should Try This Recipe
✅ Easy to Make – Simple ingredients, minimal effort! ✅ Rich in Flavor – Bold Mexican spices for an authentic taste. ✅ Versatile – Perfect for tacos, burritos, bowls, and more. ✅ Meal Prep Friendly – Stores well for quick meals. ✅ Healthy Option – Lean protein packed with nutrients.
🌟 Pro Tips & Variations
🌶️ Adjust the Heat: Use more or fewer chili peppers based on preference. 🍋 Citrus Boost: A squeeze of lime enhances freshness. 🧀 Cheesy Delight: Add melted cheese for extra richness. 🥑 Top It Off: Serve with guacamole, salsa, or sour cream. 🔥 Smoky Touch: Use chipotle powder for a deep, smoky flavor.
❓ FAQs – Common Questions
💬 Can I use chicken breasts instead of thighs?
– Yes, but thighs tend to be juicier and more flavorful.
💬 How long does it last?
– Store in an airtight container in the fridge for up to 3 days.
💬 Can I freeze it?
– Absolutely! It freezes well for up to 2 months.
📢 Final Thoughts – Enjoy & Share!
Tried this Mexican Pulled Chicken recipe? Share your thoughts in the comments and tag your tasty creations on social media! 🌮✨
Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!
Mexican Pulled Chicken – Juicy, Flavorful & Easy!
8
servings15
minutes3
minutes250
kcal3
minutesIngredients
2 pounds boneless, skinless chicken thighs
Thighs add juiciness and flavor to the dish.1 pound boneless, skinless chicken breasts
Combining breasts with thighs provides a balance of textures.1 large onion, diced
Adds sweetness and depth to the sauce.1 bell pepper, diced (any color)
Provides a subtle sweetness and color.3 cloves garlic, minced
Enhances the overall flavor with a mild pungency.1 (14.5-ounce) can diced tomatoes
Forms the base of the sauce; fire-roasted adds a smoky flavor.1 (4-ounce) can diced green chilies
Adds mild heat and tanginess.1 cup chicken broth
Keeps the chicken moist during cooking.2 tablespoons chili powder
Imparts a rich, spicy flavor.1 tablespoon ground cumin
Adds warm, earthy notes.1 teaspoon smoked paprika
Provides a subtle smokiness.1 teaspoon dried oregano
Contributes herbal undertones.1 teaspoon salt, or to taste
Enhances all the flavors.½ teaspoon freshly ground black pepper
Adds a mild heat.2 tablespoons olive oil
For sautéing the vegetables.Juice of 1 lime
Brightens the dish with acidity.Fresh cilantro, chopped (optional, for garnish)
Adds freshness and color.
Directions
- Preheat the Oven:
Preheat your oven to 325°F (165°C). - Sauté Vegetables:
In a large oven-safe pot or Dutch oven, heat olive oil over medium heat.
Add diced onion and bell pepper; sauté until softened, about 5 minutes.
Stir in minced garlic and cook for an additional minute until fragrant. - Combine Ingredients:
Add diced tomatoes (with juices), green chilies, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the pot.
Stir to combine the sauce mixture. - Add Chicken:
Place chicken thighs and breasts into the pot, ensuring they are submerged in the sauce.
Cook:
Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for 2½ to 3 hours, or until the chicken is tender and easily shreds with a fork. - Shred Chicken:
Remove the pot from the oven.
Using two forks, shred the chicken directly in the pot, mixing it with the sauce. - Finish:
Stir in the lime juice to brighten the flavors.
Taste and adjust seasoning with additional salt and pepper if necessary.
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