Description
This Mexican Pulled Chicken recipe combines tender, slow-simmered chicken breasts with a vibrant blend of spices, tomato sauce, lime juice, and aromatic onions and garlic. Perfect for tacos, burritos, or served alongside rice and tortillas, this dish delivers a flavorful, smoky, and slightly spicy meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Chicken and Sauce
- 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
- Heat the skillet: Heat a large skillet or Dutch oven over medium-high heat to prepare for sautéing the aromatics.
- Add olive oil: Pour one tablespoon of olive oil into the skillet and allow it to heat up until shimmering.
- Sauté onions: Add the chopped onion to the hot oil, cooking for 3-4 minutes, stirring occasionally, until the onions are translucent and soft.
- Add garlic: Stir in the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Add spices: Sprinkle in ground cumin, chili powder, smoked paprika, oregano, ground cinnamon, and cayenne pepper. Stir the mixture, letting the spices bloom and become fragrant for 1-2 minutes.
- Deglaze the pan: Pour in chicken broth and scrape up any browned bits from the skillet bottom using a wooden spoon to incorporate the flavors.
- Add lime juice and tomato sauce: Stir in lime juice and tomato sauce, mixing until fully combined with the spiced onion and garlic mixture.
- Season: Season the sauce with salt and pepper according to your taste preferences.
- Add chicken breasts: Place the chicken breasts into the skillet, making sure they are mostly submerged in the sauce.
- Simmer the chicken: Cover the skillet with a lid and reduce heat to low. Let the chicken simmer for 20-25 minutes until fully cooked and an internal temperature of 165°F is reached.
- Shred the chicken: Remove the cooked chicken breasts from the skillet and shred them into bite-sized pieces using two forks.
- Combine shredded chicken and sauce: Return the shredded chicken back into the skillet, stirring to coat thoroughly with the sauce.
- Final simmer: Allow the shredded chicken to simmer in the sauce for an additional 5-10 minutes so it can absorb all the flavors.
- Adjust seasoning and serve: Taste and adjust salt or pepper if needed. Serve the Mexican pulled chicken hot, perfect for filling tacos, burritos, or alongside rice and tortillas.
Notes
- For extra heat, increase cayenne pepper slightly or add chopped jalapeños during the onion sauté.
- Chicken thighs can be used instead of breasts for juicier results.
- Leftover pulled chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with fresh cilantro, avocado, or shredded cheese for added flavor and texture.
- To make it gluten-free, ensure the tomato sauce and chicken broth do not contain gluten additives.
