Description
This Mexican Pulled Chicken is a flavorful and versatile recipe that’s perfect for tacos, burritos, bowls, and more! Tender chicken is seasoned with a blend of spices, then simmered in chicken broth until it’s easy to shred. It’s a simple and satisfying dish that’s ready in just 30 minutes.
Ingredients
Units
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- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 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, salt, garlic powder, onion powder, cumin, black pepper, and oregano.
- Season Chicken: Season both sides of the chicken with the spice mixture.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Sear chicken for 2-3 minutes per side, until browned.
- Poach Chicken: Pour chicken broth into the skillet. Cover and simmer for 15-20 minutes, or until chicken reaches an internal temperature of 165ยฐF (74ยฐC).
- Shred and Serve: Remove chicken from the skillet and shred with two forks. Return shredded chicken to the skillet and stir to coat with the sauce. Simmer for 3-5 minutes to allow the flavors to meld. Serve hot.
Notes
- You can adjust the amount of spices to your preference.
- If you don’t have chicken broth, you can substitute with water or vegetable broth.
- This recipe can be easily doubled or tripled to feed a crowd.
Nutrition
- Serving Size: ยผ of chicken
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg