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Mexican Pulled Chicken

Mexican Pulled Chicken: Flavor-Packed Comfort for Any Meal

Mexican Pulled Chicken is a vibrant and versatile dish, perfect for tacos, burritos, or rice bowls.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts for tenderness and ease of shredding
For the Aromatics
  • 2 tablespoons olive oil can substitute with vegetable oil
  • 1 onion chopped, white or yellow varieties
  • 3 cloves garlic minced
For the Spice Blend
  • 1 teaspoon ground cumin provides warmth and earthiness
  • 2 teaspoons chili powder adds heat
  • 1 teaspoon smoked paprika infuses a smoky depth
  • 1 teaspoon dried oregano for authentic herb flavor
  • 1 pinch ground cinnamon adds unexpected warmth
  • to taste cayenne pepper omit for a milder dish
For Cooking and Serving
  • 1 cup chicken broth or vegetable broth
  • 1 lime juice of one lime
  • 1 cup tomato sauce for sauciness and richness

Equipment

  • large skillet
  • Dutch oven

Method
 

Step-by-Step Instructions for Mexican Pulled Chicken
  1. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add one chopped onion and sauté for 3-4 minutes until translucent.
  3. Incorporate 3 minced garlic cloves and cook for about 1 minute until fragrant.
  4. Stir in 1 teaspoon ground cumin, 2 teaspoons chili powder, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano, along with a pinch of ground cinnamon and cayenne pepper.
  5. Pour in 1 cup of chicken broth to deglaze the pan, scraping up any browned bits.
  6. Stir in the juice of one lime and 1 cup of tomato sauce.
  7. Place the chicken breasts into the sauce, cover, and reduce the heat to low.
  8. After 20-25 minutes, check for doneness, ensuring the chicken reaches 165°F.
  9. Shred the cooked chicken in the skillet, mixing it into the sauce.
  10. Allow the mixture to simmer for an additional 5-10 minutes on low heat.
  11. Serve the pulled chicken hot.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 10gProtein: 40gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 600mgPotassium: 760mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat with a splash of broth for moisture.

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