Description
This Mexican Pulled Chicken recipe is a flavorful and versatile dish that can be used in tacos, burritos, bowls, or over rice. The tender, shredded chicken is simmered in a fragrant blend of spices, tomatoes, and broth, creating a delicious and satisfying meal.
Ingredients
Scale
For the Mexican Pulled Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can fire-roasted diced tomatoes
- ½ cup chicken broth
- juice of 1 lime
- fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet or pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Stir in garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Add the chicken, fire-roasted tomatoes, and chicken broth. Stir to combine and bring to a simmer. Cover and reduce heat to low.
- Cook for 25–30 minutes or until the chicken is fully cooked and tender. Remove chicken from the pot and shred with two forks.
- Return the shredded chicken to the sauce and stir in the lime juice. Simmer uncovered for 5 more minutes to thicken slightly.
- Garnish with chopped fresh cilantro and serve in tacos, burritos, bowls, or over rice.
Notes
- For extra heat, add a chopped chipotle pepper or a pinch of cayenne.
- This chicken is great for meal prep and freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg
