Spicy and savory Mexican Pulled Chicken is perfect for tacos, burritos, enchiladas…but pretty delicious in a bowl all by itself!
One of things I think is most amazing about Mexican food (beyond the obvious fact that its deliciousness makes it amazing) is that the same ingredient used in various dishes remains its own singular self in each one. Was that confusing? Here, let me explain what I mean using this wonderful Mexican Pulled Chicken as an example.
When I use this chicken in a taco salad, the way it tastes with the crunchy lettuce and spicy dressing is completely different from the way it tastes when I use it in an enchilada, baked with the melty cheese and soft tortillas under the delicious sauce. Same ingredient but two totally different dishes, and two totally different culinary experiences. Wait until you see the ways Mexican Pulled Chicken transforms itself into something new wherever you use it.
The spice mix is what makes this chicken so special. Sure, you can buy already made taco seasoning but once you’ve combined the spices in this Mexican Pulled Chicken recipe and experienced the way those authentic south-of-the-border flavors infuse your chicken, I don’t think you’ll ever buy the pre-packaged variety again. Really, it is a fiesta in your mouth!
After having mentioned enchilada sauce, I’d be pretty remiss if I didn’t mention this Enchilada Sauce, which has some of the spices already in our Mexican Pulled Chicken, like cumin and paprika, but then adds the depth from tomato paste and the zing from apple cider vinegar–it’s perfect on any kind of enchiladas you might make, but when you make them with this Mexican Pulled Chicken? Well, that chicken just takes this sauce to a whole ‘nother level.
Searing and Poaching
The double cooking method of searing and poaching is how we give this Mexican Pulled Chicken added flavor and supreme tenderness. Sometimes both taste and tenderness can be difficult to achieve with a singular method, particularly with skinless and boneless chicken.
Searing the seasoned chicken over high heat for a few minutes on each side is going to give your meat a golden delicious crust (a lot of flavor lives in that crust) and will help seal in the spices and the meat’s juices. Once that’s done, the gentle poaching in chicken broth will cook the chicken through, creating the moist texture that easily shreds using the two forks technique.
How to Make Ahead and Store?
Mexican Pulled Chicken can be stored in an airtight container in the refrigerator for up to 4 days, and in the freezer for up to 3 months; you can reheat it in a pot on the stove (though stir often to prevent burning) or in the microwave (thaw frozen chicken overnight in the fridge before reheating).
Serving Suggestions
Mexican Pulled Chicken is, as I said, perfect for tacos, burritos, enchiladas…basically anything you can make with flour or corn tortillas. Or skip the tortillas altogether and make a bowl with Rice on the bottom, followed by Refried Beans, then maybe a layer of Grilled Corn, and then top it all off with Mexican Pulled Chicken and some Homemade Salsa (and I usually add some crushed up corn chips for crunch!).
Once you’ve made this Mexican Pulled Chicken, you’ll be surprised by how many ways you can use it. Try it on this Baked Ziti Pizza (Italy, meet Mexico–the pleasure is all mine!) or mixed into this Mashed Potato Casserole or into this Creamy Corn Casserole. The list of places this spicy shredded chicken can go seems endless! In fact, one time my family was asking for (demanding? Ok, yeah…) lasagna. I was rooting around in my freezer for ground beef when all of a sudden I saw leftover Mexican Pulled Chicken: I don’t think I need to tell you how amazing it was in Easy Mexican Lasagna!
Mexican Pulled Chicken
Ingredients
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
- 2 pounds chicken breasts or thighs, skinless and boneless
- 1 cup chicken broth
Instructions
- Mix spices: In a small bowl, combine chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and dried oregano. Stir them together to create your chicken taco seasoning.
- Season chicken: Coat both sides of the chicken evenly with the seasoning mix you just prepared.
- Sear chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and sear for about 2-3 minutes on each side until it’s nicely browned.
- Poach chicken: Pour chicken broth into the skillet with the chicken. Cover and let it simmer for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked.
- Shred and serve: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir to coat with the sauce. Keep it on low heat for 3-5 minutes to enhance the flavors before serving.
Loved the flavor and it was so moist. It worked great in my Dutch oven. 5 stars for sure! ⭐️⭐️⭐️⭐️⭐️
So glad that you enjoyed this recipe! Thanks for reading.
After searing can you finish the process in a crockpot?
Hi Lisa – Absolutely! Just pop it in your crockpot with broth and cook on low for around hours. You can check this recipe.