Pulled Chicken Mexican (Printable Version)
Soft, shredded chicken packed with bold Mexican flavors, cooked in a rich broth. Great for tacos, wraps, or any dish with a Mexican twist.
# What You'll Need:
01 -
1 tablespoon olive oil.
02 -
1/2 teaspoon black pepper.
03 -
1/2 teaspoon ground cumin.
04 -
2 teaspoons chili powder.
05 -
1/2 teaspoon paprika.
06 -
1 teaspoon onion powder.
07 -
1/2 teaspoon dried oregano.
08 -
1 1/2 teaspoons salt.
09 -
1 teaspoon garlic powder.
10 -
1 cup chicken broth.
11 -
2 pounds boneless, skinless chicken breast or thighs.
# Steps to Follow:
01 -
Toss together chili powder, salt, onion powder, garlic powder, paprika, cumin, pepper, and oregano in a small bowl.
02 -
Sprinkle the chicken pieces on both sides with the spice blend and coat them evenly.
03 -
Warm oil in a big skillet over medium heat. Cook chicken for 2-3 minutes per side until browned.
04 -
Pour in the broth, cover, and let it cook on low for 15-20 minutes until chicken hits 165°F inside.
05 -
Take chicken out, shred with two forks, put it back in the pan, coat in the sauce, and cook another 3-5 minutes.
# Additional Notes:
01 -
Chicken thighs give extra richness.
02 -
Great for stuff like burritos or tacos.
03 -
Keeps fresh in the fridge for up to 4 days.