Easy Mexican Pulled Chicken (Print Version)
# Ingredients:
→ Taco Spice Mix
01 -
½ teaspoon paprika (use smoked paprika if that's your thing)
02 -
1 teaspoon onion powder
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½ teaspoon dried oregano (Mexican oregano works well if you have it)
04 -
2 teaspoons chili powder (not cayenne, just the usual kind)
05 -
½ teaspoon ground black pepper
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1½ teaspoons salt
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1 teaspoon garlic powder
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½ teaspoon cumin
→ Chicken Ingredients
09 -
2 pounds of chicken (boneless thighs stay juicy, but breasts work too)
10 -
1 cup chicken broth
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1 tablespoon olive oil (extra virgin preferred)
# Instructions:
01 -
Take a small bowl and dump in all the spices: chili powder, paprika, salt, garlic powder, onion powder, black pepper, cumin, and oregano. Mix it up until everything has blended nicely. You'll never go back to store-bought seasoning after this!
02 -
Spread out your chicken on a flat surface and coat both sides with the seasoning blend. Use your hands to really press it into the meat so it's covered all over. Don't hold back on the seasoning—it's what makes this taste amazing!
03 -
Heat a splash of olive oil in a big skillet over medium heat until it starts to shimmer. Gently place the chicken in the pan and let it sit undisturbed for a few minutes—this is how you get a golden-brown crust! Flip and brown the other side after that.
04 -
Pour the broth into the skillet—listen for that sizzle! Cover the pan, lower the heat to let it all simmer, and cook for about 15-20 minutes. The chicken will soak up all the flavor and get super tender during this time.
05 -
Cut into the thickest part of a piece to check that it's done—no pink should remain—or use a thermometer to ensure it hits 165°F. Move the chicken to a cutting board and shred it with two forks. Toss the shredded chicken back into the skillet and mix it with the leftover juices. Let it cook for a few more minutes so it fully absorbs all the goodness.
06 -
Your pulled chicken is ready for action! Load it into tacos, burritos, or quesadillas, sprinkle it over nachos, or mix it into a taco salad. Top everything off with goodies like cilantro, onions, avocado, or lime juice!
# Notes:
01 -
Cook this chicken ahead of time and use it in different meals throughout the week—it’s a lifesaver for meal prep!
02 -
If you prefer more heat, throw in a pinch of cayenne or some chopped jalapeños with the broth.
03 -
Store leftovers in freezer bags—they freeze wonderfully and reheat easily!
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This dish is naturally dairy-free, gluten-free, and low-carb, so it works for plenty of diets.