Mexican Pulled Chicken Spiced (Print-Friendly Version)

Tender pulled chicken with classic Mexican spices, ideal for tacos, bowls, or burritos. Juicy, bold, and delicious.

# What You’ll Need to Make This:

→ Main Ingredients

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 medium onion, chopped
04 - 3 cloves garlic, minced

→ Spices and Seasonings

05 - 1 tablespoon ground cumin
06 - 1 tablespoon chili powder
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon cayenne pepper
11 - Salt, to taste
12 - Black pepper, to taste

→ Liquids

13 - 120 millilitres chicken broth
14 - 60 millilitres lime juice
15 - 120 millilitres tomato sauce

# How to Prepare:

01 - Place a large skillet or Dutch oven over medium-high heat.
02 - Pour in olive oil and allow it to heat until shimmering.
03 - Add chopped onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent.
04 - Stir in minced garlic and cook for 1 minute, watching carefully to avoid burning.
05 - Add ground cumin, chili powder, smoked paprika, oregano, ground cinnamon, and cayenne pepper. Stir and allow the spices to bloom for 1–2 minutes until fragrant.
06 - Pour in chicken broth while scraping browned bits from the pan with a wooden spoon.
07 - Stir in lime juice and tomato sauce until combined.
08 - Season the mixture with salt and black pepper to taste.
09 - Place chicken breasts in the sauce, ensuring they are mostly submerged.
10 - Cover with a lid, reduce heat to low, and simmer for 20–25 minutes until chicken is fully cooked and reaches 74°C internal temperature.
11 - Transfer cooked chicken to a plate or board and shred using two forks.
12 - Return shredded chicken to skillet, mixing well to coat thoroughly in sauce.
13 - Simmer for an additional 5–10 minutes to enhance flavor absorption.
14 - Taste the chicken and adjust salt or pepper if needed.
15 - Serve warm in tacos, burritos, or with rice and tortillas as desired.

# Extra Tips:

01 - Bone-in, skinless chicken can be used for more depth, though boneless is easier to shred.
02 - Increase cayenne or add chopped jalapeño if more heat is desired.
03 - For a smokier touch, add extra smoked paprika or a small dash of liquid smoke.
04 - Lemon juice may substitute lime in a pinch, though flavor will slightly change.
05 - If broth is unavailable, use water with a bouillon cube or a splash of white wine.

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