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Mexican Pulled Chicken is my go-to when I need a quick and flavorful protein for tacos or rice bowls. The chicken comes out juicy and perfectly spiced every time, and it is a total crowd-pleaser for family dinners and parties.
I whipped this up on a busy weeknight when I had almost nothing left in the fridge and it saved dinner My friends now request it for every game day gathering
Ingredients
- Chili powder: brings smoky heat use a fresh bottle for the strongest flavor
- Paprika: gives a gentle warmth and beautiful color choose sweet or smoked by preference
- Salt: sharpens every other spice and deeply seasons the meat use kosher if possible
- Garlic powder and onion powder: add round savory notes pick fragrant fresh jars
- Cumin: adds earthiness buy ground cumin for convenience or toast whole seeds yourself
- Ground black pepper: lifts the spice blend always grind fresh if you can
- Dried oregano: lends herbal brightness go for Mexican oregano if available
- Extra virgin olive oil: helps with browning well and adds richness a good quality oil will make a difference
- Chicken breasts or thighs: offer lean flavorful meat check for freshness and trim well
- Chicken broth: keeps the meat moist and infuses everything with extra flavor use low sodium if watching salt
Step-by-Step Instructions
- Mix the Spices:
- Combine chili powder paprika salt garlic powder onion powder cumin black pepper and dried oregano in a small bowl. Stir until all the spices are evenly blended. This homemade seasoning gives depth and real Tex Mex aroma.
- Season the Chicken:
- Lay out the chicken on a plate and coat both sides evenly with the spice mix. Press the mixture in gently so it sticks for maximum flavor payoff.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium heat until it shimmers. Place the chicken in the skillet and let it cook undisturbed for two or three minutes each side. Wait for a golden crust which locks in juices and flavor.
- Poach the Chicken:
- Pour chicken broth into the skillet around the chicken. Cover with a lid and reduce the heat to a gentle simmer. Let it cook for about fifteen to twenty minutes until the chicken reaches 165 degrees fahrenheit and is tender enough to shred.
- Shred and Sauce:
- Take the chicken from the skillet and use two forks to shred it into bite sized pieces. Return the shredded chicken to the skillet and stir everything together well so the meat absorbs every bit of saucy broth. Let it stay on low heat three to five minutes.
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My favorite part is how the chicken soaks up all the seasoned broth once shredded making every bite juicy and tender I once paired this with fresh warm tortillas for a family picnic and everyone went back for seconds
Storage Tips
Store leftover pulled chicken in an airtight container in the fridge for up to four days. It reheats beautifully in the microwave or gently in a skillet with an extra splash of broth. For longer storage freeze in portions for up to three months and thaw overnight in the fridge.
Ingredient Substitutions
If you do not have chicken thighs you can use all chicken breasts or even boneless pork loin for a different take. Vegetable broth can stand in for chicken broth in a pinch. For extra heat add chipotle powder or a pinch of cayenne. No olive oil on hand Avocado oil works well too.
Serving Suggestions
This pulled chicken shines in classic tacos or burritos load into bowls with rice and beans spoon over nachos or pile onto salads. Top with avocado cilantro pickled onions or a squeeze of lime. I also love it stuffed into baked sweet potatoes for a hearty lunch.
Cultural Context
Mexican pulled chicken takes inspiration from many traditional Latin American family dishes that rely on simple spices and slow simmering. The method of shredding and simmering in sauce ensures the flavors meld deeply. It became a big hit in my Tex Mex loving household after a friend shared her abuelas secret spice blend.
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs are ideal. Thighs offer even more juiciness and flavor.
- → Can I use pre-cooked chicken?
For best flavor, use raw chicken to absorb the spices. Pre-cooked will work in a pinch but may be less juicy.
- → How spicy is this dish?
It has mild heat from chili powder. Adjust spices to taste for more or less heat.
- → What are serving suggestions?
Try the pulled chicken in tacos, quesadillas, salads, burrito bowls, or over rice for a complete meal.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to four days. Reheat gently before serving.
- → Can I freeze it?
Yes, freeze in portioned containers for up to three months. Thaw overnight and reheat gently.