Description
Tender, shredded chicken infused with bold Mexican spices like cumin, garlic, and chili. Slow-cooked to perfection, it’s juicy, flavorful, and packed with a savory kick. Perfect for tacos, burritos, or a savory bowl that’ll transport your taste buds!
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon oregano
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon cayenne pepper
1⁄2 cup chicken broth
1⁄4 cup lime juice
1⁄2 cup tomato sauce
Salt to taste
Pepper to taste
Instructions
1. Heat a large skillet or Dutch oven over medium-high heat.
2. Add one tablespoon of olive oil to the skillet and allow it to heat up.
3. Once the oil is hot, add the chopped onion to the skillet.
4. Cook the onion, stirring occasionally, for about 3-4 minutes until it becomes translucent and soft.
5. Add the minced garlic to the skillet and cook for another 1 minute, stirring frequently to avoid burning the garlic.
6. Sprinkle in one tablespoon of ground cumin, one tablespoon of chili powder, one teaspoon of smoked paprika, one teaspoon of oregano, one-half teaspoon of ground cinnamon, and one-quarter teaspoon of cayenne pepper.
7. Stir the spices into the onion and garlic mixture, allowing them to bloom and become fragrant for about 1-2 minutes.
8. Pour in one-half cup of chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9. Add one-quarter cup of lime juice to the skillet, stirring to combine the liquids with the spices.
10. Pour in one-half cup of tomato sauce and stir everything together until well combined.
11. Season the mixture with salt and pepper to taste, adjusting for your personal preference.
12. Place the four boneless, skinless chicken breasts into the skillet, ensuring they are mostly submerged in the sauce.
13. Cover the skillet with a lid, reduce the heat to low, and let the chicken simmer for about 20-25 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.
14. Once the chicken is cooked, remove it from the skillet and place it onto a large plate or cutting board.
15. Using two forks, shred the chicken into bite-sized pieces.
16. Return the shredded chicken to the skillet and stir it into the sauce, making sure it’s fully coated in the flavorful mixture.
17. Let the shredded chicken simmer in the sauce for an additional 5-10 minutes to absorb the flavors.
18. Taste the pulled chicken and adjust seasoning with more salt or pepper, if necessary.
19. Serve the Mexican pulled chicken hot in tacos, burritos, or with a side of rice or tortillas.
Notes
Make sure to use bone-in, skinless chicken breasts if you want extra flavor from the bones, but boneless breasts are quicker and easier to shred.
For a spicier kick, adjust the cayenne pepper to taste or add a chopped jalapeno to the onions.
If you prefer a smokier flavor, consider adding a bit more smoked paprika or even a dash of liquid smoke.
You can substitute lime juice with lemon juice if lime is unavailable, though it will slightly alter the flavor profile.
If you don’t have chicken broth, you can use water with a bouillon cube or a splash of white wine for depth.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 95mg