Highlight
Whenever I need something tasty and quick for tacos or rice bowls, I always toss together this Mexican pulled chicken. It ends up so juicy and packed with flavor every single time, so family and friends always hype it up at parties and chill dinners.
One weeknight when my fridge was basically empty, I managed to throw this together and totally saved the meal. Now my buddies make me bring it to every big game get-together.
Savory Ingredients
- Chicken broth: keeps everything nice and juicy with extra taste. Reach for low sodium if salt matters to you.
- Chicken breasts or thighs: lean but full of flavor. Make sure you pick out the freshest you can and trim up any fat.
- Olive oil, extra virgin: gets a tasty brown crust going and brings in a rich note. Good oil really steps things up.
- Dried oregano: a little herbal zip. If you can find Mexican oregano, even better.
- Black pepper, ground: pops the spice tastiness, especially if you grind it fresh.
- Cumin: a strong earthy spice. Either grab it already ground or toast seeds yourself.
- Onion powder and garlic powder: give a soft, all-day savory smell. Use jars that still smell lively.
- Salt: wakes up all the other flavors, really brings out the goodness in the chicken. Kosher is great if it’s around.
- Paprika: gentle heat plus rich color. You pick if you want it sweet or smoky.
- Chili powder: some bold, smoky spice. Fresh jars have way better kick.
Simple Steps
- Sauce and Shred:
- Move chicken to a plate, shred it with two forks till bite-sized. Pop it back in with that yummy broth and keep it on low about three to five minutes so it soaks up everything.
- Let It Poach:
- Pour broth all around the chicken. Snap on the lid, turn heat low, and let it cook gentle style for around fifteen to twenty minutes, until it’s soft enough to pull apart and cooked through.
- Get a Sear:
- Swirl olive oil into a big skillet on medium. When it’s shimmering, lay in the chicken and don’t touch it for two or three minutes each side. You want that golden brown—it helps keep it juicy.
- Spice the Chicken:
- Put your chicken onto a dish and rub both sides in your blended spice mix. Press a bit so it hangs on for big flavor later.
- Stir Up the Spices:
- Dump chili powder, paprika, cumin, garlic powder, onion powder, dried oregano, black pepper, and salt into a bowl. Mix everything up til you can’t tell one from another. Makes your kitchen smell incredible, truly Tex Mex style.
Highlight
What I really dig is how the chicken soaks up all that seasoned broth once it’s shredded, so every forkful is mega moist. Took this in some steamy tortillas for a family picnic—everyone wanted another round.
How to Keep Leftovers
Pop leftover chicken in a lidded container in your fridge, good for about four days. It comes back to life fast in a pan with a splash of broth or just zap it in the microwave. Want to freeze it Stash in freezer-safe bags or containers for up to three months. Thaw slow in the fridge before warming up.
Swap Options
Missed out on thighs Just use more breast meat. You could even try boneless pork loin if you’re switching it up. No chicken broth around Go with vegetable broth and it’ll still taste great. Want it spicy Throw in chipotle powder or cayenne. Olive oil empty Avocado oil does the trick, too.
Ways to Serve
Let this chicken steal the show inside burritos or tacos, or stack it over beans and rice in a bowl. Drop a spoonful on nachos or toss onto a salad. It loves avocado, a fistful of cilantro, maybe some pickled onions, or a quick squeeze of lime. Sometimes I stuff it inside roasted sweet potatoes for a lunch that fills me up.
Story Behind It
This Mexican style pulled chicken gets its roots from classic Latin family meals made with easy spices and gentle simmering. Shredding it right into the sauce lets the flavors really settle in. It’s a hit in my crew since my friend handed over her abuela’s special spice combo.
Recipe FAQs
- → Which kind of chicken should I pick?
Go for boneless, skinless breasts or thighs. Thighs turn out juicier and give you more flavor.
- → Is it okay to use chicken that's already cooked?
If you want the most flavor, start with raw chicken so it soaks up those spices. Got leftovers? Pre-cooked works, but it won’t be as juicy.
- → Is this meal super spicy?
The heat's pretty mild from the chili powder. It’s easy to make it hotter or cooler—just play with the spice amount.
- → How can I serve this chicken?
Stuff the chicken in tacos, lay it on salads, wrap it in quesadillas, toss in burrito bowls, or spoon over rice for a filling meal.
- → What’s the best way to store the leftovers?
Stash it in an airtight container in your fridge for up to four days. Heat up slowly before digging in again.
- → Can you freeze the chicken?
Sure can. Pack single servings and freeze up to three months. Defrost in the fridge overnight and warm up gently.