Mexican Pulled Chicken Tex-Mex (Print-Friendly Version)
Tender shredded chicken infused with chili and spices, simmered with broth for rich Tex-Mex flavor, ready in 30 minutes.
# What You’ll Need to Make This:
→ Spice Blend
01 -
2 teaspoons chili powder
02 -
1/2 teaspoon paprika
03 -
1 1/2 teaspoons fine salt
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon ground black pepper
08 -
1/2 teaspoon dried oregano
→ Main Ingredients
09 -
1 tablespoon extra virgin olive oil
10 -
900 grams skinless boneless chicken breasts or thighs
11 -
240 millilitres chicken broth
# How to Prepare:
01 -
In a small bowl, combine chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and dried oregano. Blend thoroughly to ensure even distribution of flavours.
02 -
Pat chicken dry and coat both sides generously with the prepared spice blend, pressing the seasoning onto the surface for better adherence.
03 -
Heat olive oil in a large skillet over medium heat. Sear the chicken pieces for 2 to 3 minutes on each side until a golden crust forms.
04 -
Add chicken broth to the skillet. Cover tightly and simmer over low heat for 15 to 20 minutes, or until the chicken reaches 74°C internal temperature and is fully cooked.
05 -
Remove the cooked chicken from the skillet and shred using two forks. Return the shredded meat to the pan, toss to coat with pan juices, and cook on low for 3 to 5 minutes to intensify flavours.
# Extra Tips:
01 -
For best texture, use a mixture of chicken breasts and thighs.