Easy Mexican Pulled Chicken (Print Version)
# Ingredients:
→ For the homemade taco seasoning
01 -
2 teaspoons chili powder (the regular kind, not cayenne)
02 -
½ teaspoon paprika (smoked paprika works great too if you have it)
03 -
1½ teaspoons salt
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
½ teaspoon cumin
07 -
½ teaspoon ground black pepper
08 -
½ teaspoon dried oregano (Mexican oregano if you've got it)
→ For the chicken
09 -
1 tablespoon extra virgin olive oil
10 -
2 pounds boneless, skinless chicken breasts or thighs (thighs tend to be juicier)
11 -
1 cup chicken broth
# Instructions:
01 -
Grab a small bowl and toss in all your spices - the chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and oregano. Give them a good mix with a fork or your fingers until well combined. This homemade taco seasoning is so much better than the packet stuff!
02 -
Lay your chicken pieces out on a plate or cutting board and sprinkle the seasoning mix generously over both sides. Use your hands to rub it in, making sure every bit of chicken gets some of that flavor. Don't worry if it seems like a lot of seasoning - that's what gives this dish its punch!
03 -
Pour the olive oil into a large skillet and heat it up over medium heat until it shimmers. Carefully place your seasoned chicken pieces in the hot oil and let them sizzle away for 2-3 minutes without disturbing them. This is how you get that beautiful golden crust! Flip them over and give the other side the same treatment.
04 -
Now pour in the chicken broth - it should make a satisfying sizzling sound as it hits the hot pan. Cover the skillet with a lid and reduce the heat to a gentle simmer. Let the chicken cook in this flavorful steam bath for about 15-20 minutes. This is where the magic happens - the chicken gets super tender and soaks up all those spices.
05 -
Check that your chicken is done by cutting into the thickest part (it should be completely white, no pink) or using a meat thermometer (you're looking for 165°F). Transfer the chicken to a cutting board and grab two forks. Use them to pull the chicken apart into shreds - it should fall apart easily. Return all those shreds to the pan with the remaining cooking liquid and toss everything together. Let it simmer for another 3-5 minutes so the shredded chicken can soak up even more of that amazing sauce.
06 -
Your Mexican pulled chicken is ready to become the star of countless meals! Pile it into warm tortillas for tacos, stuff it in burritos, sprinkle it over nachos, or add it to a taco salad. Don't forget your favorite toppings like fresh cilantro, diced onions, sliced avocado, or a squeeze of lime!
# Notes:
01 -
This versatile Mexican pulled chicken is perfect for meal prep - make a batch on Sunday and use it throughout the week in different meals.
02 -
If you like it spicier, add a pinch of cayenne pepper to the seasoning mix or throw in a diced jalapeño with the chicken broth.
03 -
The leftovers freeze beautifully! Portion them into freezer bags for quick meals later on.
04 -
This recipe is naturally gluten-free, low-carb, and dairy-free, making it perfect for various dietary needs.