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
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, 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.
