If you’re craving a dish that bursts with vibrant flavors and satisfies every craving, this Mexican Pulled Chicken Recipe is an absolute winner. Perfectly seasoned, tender, and juicy, this pulled chicken is not only a breeze to make but also incredibly versatile. Whether you’re planning a casual taco night or a hearty family dinner, this recipe brings together the boldness of Mexican spices with the comforting texture of slow-simmered chicken that you can shred effortlessly. Trust me, once you try this, it’s going to quickly become a staple in your kitchen repertoire.
Ingredients You’ll Need
The magic in this Mexican Pulled Chicken Recipe lies in its simplicity; every ingredient is essential and blends together to create a deliciously balanced dish. From the warmth of chili powder to the freshness of oregano, each component enhances the flavor, while the olive oil and chicken broth help build tenderness and richness.
- Chili powder: Adds a deep, smoky heat that forms the base of the spice blend.
- Paprika: Offers a subtle sweetness and vibrant red color.
- Kosher salt: Essential for seasoning and bringing out the flavors.
- Garlic powder: Brings in a punch of savory garlic flavor without overpowering.
- Onion powder: Provides a mild sweetness and compliments the garlic.
- Ground cumin: Adds earthiness and a characteristic Mexican aroma.
- Ground black pepper: Gives a mild kick and sharpness.
- Dried oregano: Offers a hint of herbal brightness.
- Extra virgin olive oil: Used to sear the chicken, locking in moisture and flavor.
- Boneless, skinless chicken breasts or thighs (2 pounds): The star of the dish, providing tender meat that soaks up the spices beautifully.
- Chicken broth (1 cup): Simmering liquid that keeps the chicken juicy and infuses more flavor.
How to Make Mexican Pulled Chicken Recipe
Step 1: Mix Spices
Start by combining chili powder, paprika, kosher salt, garlic powder, onion powder, cumin, black pepper, and dried oregano in a small bowl. This fragrant spice blend is your flavor bomb, and mixing it well ensures that each bite of chicken is perfectly seasoned.
Step 2: Season Chicken
Generously season both sides of your chicken breasts or thighs with the spice mixture. Don’t be shy here; rubbing the spices in with your hands helps the flavors really stick and get absorbed during cooking.
Step 3: Sear Chicken
Heat up the extra virgin olive oil in a large skillet over medium heat. Once hot, place the chicken in the skillet and sear it for about 2 to 3 minutes on each side. This step creates a beautiful golden crust on the chicken, locking in juices and intensifying the flavor.
Step 4: Poach Chicken
Pour in one cup of chicken broth, cover the skillet, and reduce the heat to a gentle simmer. Let the chicken cook for 15 to 20 minutes until it reaches an internal temperature of 165°F (74°C). This poaching step keeps the meat moist and tender, ready for shredding.
Step 5: Shred and Serve
Remove the cooked chicken from the skillet and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the skillet, stir it around to soak in the juices and spices, and simmer for an additional 3 to 5 minutes. This final simmer brings everything together, giving you that rich, flavorful pulled chicken you were aiming for.
How to Serve Mexican Pulled Chicken Recipe
Garnishes
To really elevate your Mexican Pulled Chicken Recipe, try fresh garnishes like chopped cilantro, diced red onions, or a squeeze of lime. These bright touches add a fresh contrast to the warm spices and enhance the overall flavor experience.
Side Dishes
This pulled chicken pairs wonderfully with a variety of sides. Think warm corn tortillas for tacos, fluffy Mexican rice, or zesty black beans. For a lighter option, a crisp, colorful salad with avocado and tomatoes complements this dish beautifully.
Creative Ways to Present
Mix things up by using the pulled chicken as a filling for burritos, topping nachos, or even layering it into a Mexican-inspired casserole. You can also stuff it into peppers or lettuce cups for a low-carb delight. The versatility of this Mexican Pulled Chicken Recipe is truly one of its best qualities.
Make Ahead and Storage
Storing Leftovers
Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keeping it covered in some of the cooking juices helps maintain its moisture and flavor.
Freezing
If you want to keep your Mexican Pulled Chicken Recipe on hand for a longer time, freezing is a great option. Place the shredded chicken with its sauce into a freezer-safe container or bag, and it’ll stay good for up to 3 months.
Reheating
For reheating, gently warm the pulled chicken in a skillet over low heat, adding a splash of chicken broth if it seems dry. You can also microwave it covered with a damp paper towel to keep it moist. Avoid overheating to preserve tenderness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually excellent for this Mexican Pulled Chicken Recipe because they tend to be juicier and more flavorful, but breasts work just fine as well.
What if I don’t have all the spices on hand?
While the spice mix is important for authentic flavor, you can start with chili powder, cumin, and salt if you’re missing some. The dish will still taste delicious though layering all the spices is best.
Is this recipe spicy?
This recipe has a mild to medium spice level, thanks mostly to chili powder and black pepper. You can adjust the heat by adding cayenne or using a milder chili powder to suit your taste.
Can I make this in a slow cooker?
Yes, you can! After seasoning, place the chicken and broth in a slow cooker and cook on low for 4 to 6 hours until tender. Then shred as usual and simmer in the juices before serving.
What are some good toppings for tacos made with this chicken?
Think diced avocado, fresh salsa, shredded cheese, sour cream, and chopped cilantro. These toppings add texture and complement the savory, spiced chicken perfectly.
Final Thoughts
There’s something so comforting and satisfying about this Mexican Pulled Chicken Recipe that makes it a must-try for any chicken lover or Mexican food enthusiast. Its simple ingredients, quick preparation, and amazing flavor make it perfect for busy weeknights or fun gatherings. Give it a try, and I promise it’ll quickly become one of your go-to recipes to impress friends and family alike!
Print
Mexican Pulled Chicken Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Pulled Chicken recipe features tender, juicy chicken breasts or thighs seasoned with a vibrant blend of chili powder, paprika, cumin, and oregano. The chicken is seared to develop rich flavor, then simmered in chicken broth until perfectly cooked and easily shredded. Perfect for tacos, burritos, or as a flavorful protein addition to any Mexican-inspired dish.
Ingredients
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, ground cumin, black pepper, and dried oregano to create the spice mixture.
- Season Chicken: Evenly season both sides of the boneless, skinless chicken breasts or thighs with the prepared spice mixture, ensuring full flavor coverage.
- Sear Chicken: Heat the extra virgin olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and sear each side for 2 to 3 minutes until they develop a golden brown crust.
- Poach Chicken: Pour the chicken broth into the skillet with the seared chicken. Cover the skillet with a lid and reduce the heat to a simmer. Let the chicken cook gently for 15 to 20 minutes or until it reaches an internal temperature of 165°F (74°C).
- Shred and Serve: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir it into the cooking juices. Simmer the mixture for another 3 to 5 minutes to allow the flavors to meld. Serve hot as desired.
Notes
- Use chicken thighs if you prefer juicier, more flavorful pulled chicken.
- Adjust the chili powder quantity based on your preferred spice level.
- For a thicker sauce, simmer the shredded chicken a bit longer to reduce excess liquid.
- This pulled chicken works great for tacos, burritos, salads, or as a flavorful dish on its own.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
