Description
Delicious smoky mexican pulled chicken recipe recipe with detailed instructions and nutritional information.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 can (14 oz) diced tomatoes with green chilies
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 3: Add the chicken thighs to the skillet, then sprinkle the smoked paprika and ground cumin over the top. Mix well to ensure the chicken is evenly coated with the spices.
- Step 4: Pour in the chicken broth and add the can of diced tomatoes with green chilies. Bring to a simmer.
- Step 5: Reduce heat to low, cover, and cook for about 30-40 minutes or until the chicken is tender and easily shreds with a fork.
- Step 6: Remove the chicken from the skillet and shred it using two forks. Return shredded chicken to the skillet and mix well with the sauce before serving.
Notes
- For optimal freshness, store any leftover smoky pulled chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- When reheating, gently warm the pulled chicken in a skillet over low heat, adding a splash of chicken broth to keep it moist and flavorful.
- Serve your smoky Mexican pulled chicken on soft tortillas topped with avocado, cilantro, and a squeeze of lime for a delicious taco night experience.
- For an extra layer of flavor, marinate the chicken thighs in the smoked paprika and cumin for at least an hour before cooking; this will enhance the smokiness and spice profile of your dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American