Description
This Mexican Pulled Chicken recipe is a flavorful and versatile dish that is perfect for tacos, burritos, or served over rice. Tender shredded chicken cooked in a savory tomato-based sauce with a blend of spices, this dish is a sure crowd-pleaser!
Ingredients
Scale
Chicken:
- 2 pounds boneless skinless chicken breasts
Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1/2 cup chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil: In a large pot, heat olive oil over medium heat.
- Sauté onion and garlic: Add diced onion and minced garlic, sauté until softened.
- Add ingredients: Stir in tomatoes, green chilies, broth, tomato paste, spices.
- Cook chicken: Place chicken in the sauce, simmer covered for 25–30 minutes.
- Shred chicken: Remove chicken, shred, return to sauce, simmer for 5 minutes.
- Finish: Stir in lime juice and cilantro. Serve and enjoy!
Notes
- This pulled chicken is great for tacos, burritos, enchiladas, or over rice.
- Leftovers can be refrigerated for up to 4 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
