Description
Mexican Pulled Chicken brings tender, spiced meat that comes together effortlessly in just one pot, ready to star in tacos, bowls, and countless dinner adventures your whole family will devour.
Ingredients
Scale
Main Proteins:
- 1.5 lb (700 g) boneless, skinless chicken thighs
Aromatics and Vegetables:
- 1 medium onion, finely diced
- 3 cloves garlic, minced
Spices and Seasonings:
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp chili powder
- ¾ tsp salt
- ½ tsp black pepper
- 1 tablespoon olive oil
- 1 cup crushed tomatoes
- ½ cup low-sodium chicken broth
- Juice of 1 lime
- Fresh cilantro, chopped
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat at 375°F. Sear 1.5 lb chicken thighs for 3-4 minutes per side until golden brown. Transfer chicken to a separate plate.
- Lower skillet temperature to medium. Add finely diced onion and cook for 3-4 minutes until translucent. Add 3 minced garlic cloves and sauté for 30 seconds, stirring constantly.
- Sprinkle 2 tsp cumin, 2 tsp smoked paprika, 1 tsp oregano, 1 tsp chili powder, ¾ tsp salt, and ½ tsp black pepper into the pan. Toast spices for 15-20 seconds to release their aromatic oils.
- Return chicken to the skillet. Pour in 1 cup crushed tomatoes and ½ cup chicken broth, scraping pan bottom to incorporate browned bits. Cover and simmer at 200°F for 30-35 minutes.
- Transfer chicken to a cutting board. Shred meat using two forks into thin, uniform strands.
- Mix shredded chicken back into the sauce. Squeeze juice from 1 whole lime into the skillet. Simmer uncovered at 190°F for 5-10 minutes until sauce thickens.
- Garnish with fresh chopped cilantro just before serving. Your pulled chicken is ready to enjoy in tacos, bowls, or your favorite dish.
Notes
- Use boneless, skinless chicken thighs for extra moisture and tenderness in the pulled chicken.
- Season generously with Mexican spices like cumin, chili powder, and oregano for authentic flavor depth.
- Let the chicken rest for 10 minutes after cooking to help it absorb juices and make shredding easier.
- For a low-carb option, serve the pulled chicken over cauliflower rice or in lettuce wraps instead of traditional tortillas.
- Prep Time: 10 minutes
- Cook Time: 45-54 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 95 mg