Description
Delicious mexican pulled chicken recipe recipe with detailed instructions and nutritional information.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
Instructions
- Step 1: In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 3: Add the ground cumin, chili powder, and smoked paprika to the skillet, stirring well to combine and toast the spices for about a minute.
- Step 4: Place the chicken breasts into the skillet and pour in the chicken broth. Bring to a simmer, then cover and reduce heat to low. Cook for about 25-30 minutes or until the chicken is fully cooked through.
- Step 5: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, mixing it with the sauce. Allow it to cook for an additional 5 minutes to absorb more flavor before serving.
Notes
- For optimal storage, keep the pulled chicken in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
- When reheating, gently warm the pulled chicken on the stove over low heat, adding a splash of chicken broth to maintain moisture and flavor.
- Serve your Mexican pulled chicken in warm corn tortillas topped with fresh cilantro and diced avocado for a delicious taco night twist.
- For an extra layer of depth, consider marinating the chicken in the spices and broth overnight before cooking, allowing the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American