Description
This Mexican Pulled Chicken recipe features tender, shredded chicken simmered in a smoky, spicy sauce made with fire-roasted tomatoes, chipotle peppers, and aromatic spices. Perfect for tacos, burritos, bowls, or served over rice, it’s a flavorful, gluten-free main dish that’s easy to prepare on the stovetop or in a slow cooker.
Ingredients
Scale
Chicken and Protein
- 2 pounds boneless skinless chicken breasts or thighs
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (15 oz) fire-roasted diced tomatoes
Liquids
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- Juice of 1 lime
Spices and Herbs
- 2 chipotle peppers in adobo, finely chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Sauté the aromatics: Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Then, stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add chicken and spices: Place the boneless skinless chicken breasts or thighs into the pot. Pour in the fire-roasted diced tomatoes, chicken broth, and add the finely chopped chipotle peppers in adobo. Sprinkle in chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine all ingredients.
- Simmer the chicken: Cover the pot and bring the mixture to a simmer. Reduce heat to low and cook for 25 to 30 minutes, or until the chicken is tender and cooked through.
- Shred the chicken: Remove the chicken pieces from the sauce and shred them using two forks. Return the shredded chicken to the sauce to soak up the flavors.
- Add finishing touches: Stir in the fresh lime juice and chopped cilantro. Simmer uncovered for another 5 minutes to allow the flavors to blend thoroughly.
- Serve: Use the pulled chicken as a filling for tacos, burritos, bowls, or serve over rice for a hearty meal.
Notes
- This recipe can also be made in a slow cooker: cook on low for 6 hours or high for 3 hours before shredding the chicken.
- For extra heat, add more chipotle peppers or a dash of cayenne pepper.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 100 mg
