Pulled Chicken Mexican (Printable Version)
Shredded chicken packed with bold Mexican flavors, simmered until juicy and perfect for tacos or burritos.
# What You'll Need:
01 -
1 tablespoon olive oil.
02 -
2 teaspoons chili powder.
03 -
1/2 teaspoon ground cumin.
04 -
1/2 teaspoon paprika.
05 -
1 teaspoon garlic powder.
06 -
1 teaspoon onion powder.
07 -
1 1/2 teaspoons salt.
08 -
1/2 teaspoon dried oregano.
09 -
1/2 teaspoon black pepper.
10 -
2 pounds boneless, skinless chicken breasts or thighs.
11 -
1 cup chicken broth.
# Steps to Follow:
01 -
Toss together oregano, chili powder, cumin, onion powder, garlic powder, paprika, salt, and black pepper in a small bowl.
02 -
Rub the spice mix over both sides of the chicken, making sure it's well covered.
03 -
In a big pan, warm up the olive oil on medium heat. Cook the chicken for 2-3 minutes per side until browned.
04 -
Pour in the broth, put on the lid, and let it gently simmer for 15-20 minutes until the chicken reaches 165°F.
05 -
Take out the chicken and shred it using two forks. Toss it back into the pan with the sauce, stirring it around for another 3-5 minutes.
# Additional Notes:
01 -
Thighs bring a richer flavor to this dish.
02 -
Great option for filling tacos or wrapping up burritos.
03 -
Stays fresh in the fridge for up to four days.