Description
This Mexican Pulled Chicken recipe offers a flavorful and tender chicken dish infused with a blend of chili powder, paprika, cumin, and oregano. Perfectly seared and then gently poached in chicken broth, the chicken is shredded and simmered to absorb the rich spices. It’s a quick and delicious meal ideal for tacos, salads, or burrito bowls.
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, ground cumin, black pepper, and dried oregano. This spice blend will create the signature Mexican flavor for the chicken.
- Season Chicken: Evenly coat both sides of the chicken breasts or thighs 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. Place the seasoned chicken into the skillet and sear for 2 to 3 minutes on each side until both sides are nicely browned. This step locks in flavor and adds texture.
- Poach Chicken: Pour the chicken broth into the skillet with the seared chicken. Cover the skillet with a lid and reduce the heat to simmer. Cook gently for 15 to 20 minutes or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and tender.
- Shred and Serve: Remove the cooked chicken breasts or thighs from the skillet and shred them using two forks. Return the shredded chicken to the skillet and stir well to coat it with the flavorful cooking liquid. Simmer for an additional 3 to 5 minutes to meld the flavors. Serve the pulled chicken hot as desired.
Notes
- Chicken thighs can be used instead of breasts for a juicier, more flavorful result.
- Adjust the level of chili powder based on preferred spice heat.
- Shredded chicken can be refrigerated for up to 3 days or frozen for meal prep.
- This recipe is versatile and works well in tacos, burritos, salads, or as a protein topping.
- Use low sodium chicken broth if you want to control salt levels more precisely.
