If you’re craving bold, vibrant flavors with a touch of spice, Mexican Pulled Chicken is the perfect recipe to satisfy your taste buds. This versatile dish is a favorite in many households for its simplicity, rich taste, and endless possibilities. Whether you’re planning a taco night, a hearty burrito bowl, or a plate of loaded nachos, this shredded chicken recipe will become your go-to. Infused with the smoky heat of chipotle peppers, aromatic garlic, and the tangy zest of lime, every bite bursts with authentic Mexican flavors that are both comforting and exciting.
What makes this recipe truly shine is its ease of preparation perfect for busy weeknights or meal prep for the week. With just a handful of pantry staples and a slow cooker or stovetop, you can create tender, juicy chicken that’s packed with flavor. Pair it with fresh toppings like guacamole, pico de gallo, or sour cream for a meal that’s as vibrant as it is delicious. Ready in under an hour and loved by the whole family, this Mexican Pulled Chicken recipe will quickly become a staple in your kitchen. Let’s dive into how you can create this crowd-pleasing dish in no time!
Mexican Pulled Chicken
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 2 pounds chicken breasts or thighs, skinless and boneless
- 2 teaspoons chili powder
- 1/2 teaspoon ground black pepper
Instructions
1Prepare the seasoning: In a small bowl, combine chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and dried oregano. Mix thoroughly to create a flavorful taco seasoning blend.
2Season the chicken: Generously coat both sides of the chicken breasts with the prepared seasoning, ensuring an even layer for maximum flavor.
3Sear the chicken: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken and sear each side for 2-3 minutes until golden brown.
4Cook the chicken: Pour chicken broth into the skillet, covering the chicken partially. Cover with a lid and let it simmer gently for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
5Shred and finish: Remove the cooked chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, stirring to coat it with the rich, flavorful sauce. Simmer on low heat for 3-5 minutes to let the flavors meld before serving.
