Mexican Pulled Chicken
Mexican Pulled Chicken simmers chicken breasts with onion, garlic, cumin, chili powder, lime juice, and tomato sauce until tender enough to shred. It is a flexible family dinner for tacos, rice bowls, salads, nachos, and make-ahead lunches, with enough saucy chicken for planned leftovers throughout the week.
Equipment
- Dutch oven or deep skillet
- Measuring spoons
- Measuring cups
- Tongs
- Two forks
- Instant-read thermometer
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
- Pat the chicken dry and season it on both sides with salt, pepper, cumin, chili powder, smoked paprika, oregano, cinnamon, and cayenne.
- Warm the olive oil in a deep skillet or Dutch oven and cook the chopped onion for 3 to 4 minutes.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the chicken broth, lime juice, and tomato sauce, scraping the bottom of the pan.
- Nestle the chicken into the sauce, cover, and simmer gently for 20 to 25 minutes, turning once.
- Check that the chicken reaches 165°F, then transfer it to a board and shred it with two forks.
- Return the shredded chicken to the pan and simmer uncovered for 3 to 5 minutes until coated.
Notes
Storage: Keep cooled Mexican Pulled Chicken in an airtight container with its sauce for 3 to 4 days.
Freezing: Freeze in flat meal-size portions for up to 3 months so it thaws faster.
Reheating: Warm gently with a splash of broth or water until the chicken reaches 165°F.
Best Tips: Shred the chicken while hot and return it to the sauce so every piece stays moist.
Variations: Use chicken thighs, add chipotle, or stir in diced bell pepper with the onion.
Meal Prep: Portion with rice, beans, tortillas, or lettuce after the chicken cools slightly.
Slow Cooker: Cook on low for 4 to 5 hours, then shred and stir the chicken into the sauce.