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Mexican Pulled Chicken Recipe

★★★★★

4.7 from 124 reviews
  • Author: lina
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://yummybylina.com/mexican-pulled-chicken-recipe/