Mexican Pulled Chicken Recipe

Introduction

This Mexican Pulled Chicken is a flavorful and versatile dish perfect for tacos, burritos, or a simple rice bowl. Tender chicken breasts are slow-cooked in a vibrant blend of spices and tomato sauce, creating a deliciously saucy meal that’s sure to become a family favorite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 cup chicken broth
• 1/4 cup lime juice
• 1/2 cup tomato sauce
• Salt to taste
• Pepper to taste

Instructions

1. Step 1: Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil and allow it to heat up.
2. Step 2: Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until translucent and soft.
3. Step 3: Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
4. Step 4: Sprinkle in the cumin, chili powder, smoked paprika, oregano, ground cinnamon, and cayenne pepper. Stir well and cook for 1-2 minutes until fragrant.
5. Step 5: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
6. Step 6: Stir in the lime juice and tomato sauce until well combined.
7. Step 7: Season the sauce with salt and pepper to taste.
8. Step 8: Place the chicken breasts into the skillet, submerging them mostly in the sauce. Cover with a lid, reduce heat to low, and simmer for 20-25 minutes until the chicken is cooked through (internal temperature 165°F).
9. Step 9: Remove the chicken from the skillet and shred it using two forks into bite-sized pieces.
10. Step 10: Return the shredded chicken to the skillet, stir to coat with the sauce, and let simmer for another 5-10 minutes to absorb the flavors.
11. Step 11: Taste and adjust seasoning if needed. Serve hot in tacos, burritos, or alongside rice and tortillas.

Tips & Variations

• For extra smoky flavor, use smoked paprika and consider adding a chipotle pepper in adobo sauce.
• To make it spicier, increase the cayenne pepper or add a chopped jalapeño when cooking the onions.
• Slow cook the chicken in a crockpot using the same sauce for 3-4 hours on low for effortless preparation.
• Garnish with fresh cilantro, diced onions, or a squeeze of lime for added freshness.

Storage

Store any leftover Mexican Pulled Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well in this recipe and can add extra juiciness and flavor. Adjust cooking time slightly as thighs may cook a bit faster.

Is this recipe freezer-friendly?

Absolutely. Cool the pulled chicken completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mexican Pulled Chicken Recipe

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★★★★★

4.7 from 124 reviews

• Author: lina
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Mexican Pulled Chicken recipe is a flavorful and tender dish made by simmering chicken breasts in a vibrant blend of spices, tomato sauce, lime juice, and chicken broth. Perfect for tacos, burritos, or pairing with rice and tortillas, this dish offers a smoky, mildly spicy taste with a hint of cinnamon and cayenne pepper for warmth. The chicken is cooked on the stovetop until juicy and shredded to absorb the delicious sauce.

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Ingredients

Scale 1x2x3x

Chicken and Sauce

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 cup chicken broth
• 1/4 cup lime juice
• 1/2 cup tomato sauce
• Salt to taste
• Pepper to taste

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Instructions

1. Preheat and Prepare Pan: Heat a large skillet or Dutch oven over medium-high heat to get it hot and ready for sautéing.
2. Sauté Onion: Add one tablespoon of olive oil to the skillet and let it heat, then add the chopped onion. Cook it for about 3-4 minutes, stirring occasionally, until translucent and soft.
3. Add Garlic: Incorporate the minced garlic into the skillet and continue cooking for another 1 minute, stirring frequently to prevent burning.
4. Add Spices: Sprinkle in the ground cumin, chili powder, smoked paprika, oregano, ground cinnamon, and cayenne pepper. Stir to combine and allow the spices to bloom and release their aroma for 1-2 minutes.
5. Deglaze Pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon to lift the flavor.
6. Add Liquids: Stir in the lime juice and tomato sauce, mixing everything together until the sauce is uniform.
7. Season Sauce: Add salt and pepper according to your taste preference, stirring well.
8. Cook Chicken: Place the chicken breasts into the skillet, ensuring they are mostly covered by the sauce. Cover the skillet with a lid, reduce the heat to low, and simmer for 20-25 minutes until chicken is cooked through and reaches an internal temperature of 165°F.
9. Shred Chicken: Remove the chicken breasts from the skillet and place them on a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces.
10. Combine and Simmer: Return the shredded chicken to the skillet, stir it into the sauce thoroughly, and let it simmer for an additional 5-10 minutes to absorb the flavors.
11. Final Seasoning: Taste the pulled chicken and adjust the seasoning with more salt or pepper if needed.
12. Serve: Serve the Mexican pulled chicken hot, ideal for filling tacos, burritos, or alongside rice and tortillas.

Notes

• Use fresh lime juice for the best flavor in the sauce.
• Adjust cayenne pepper according to your preferred spice level.
• Chicken thighs can be used instead of breasts for a juicier texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
• This dish pairs wonderfully with fresh cilantro, diced onions, and avocado slices.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican pulled chicken, shredded chicken, Mexican chicken recipe, slow simmered chicken, chicken for tacos, homemade pulled chicken