Mexican Pulled Chicken
Six portions of skillet-cooked, spice-rubbed poultry pulled into shreds and moistened with its reduced cooking juices.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts or thighs thawed
- 1 tablespoon olive oil divided if cooking in batches
- 1 cup low-sodium chicken broth
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
Instructions
Cook the Chicken
- Combine chili powder, paprika, salt, garlic powder, onion powder, cumin, pepper, and oregano. Coat the thawed chicken evenly.
- Heat 1/2 tablespoon oil over medium heat and sear half the chicken for 2–3 minutes per side until browned. Repeat with the remaining oil and chicken, then return all pieces to the skillet.
- Add 1 cup broth, bring to a gentle simmer, and cover. Cook for 10–20 minutes, checking from 10 minutes and removing individual pieces when their thickest part reaches 165°F.
- Rest cooked chicken for 5 minutes, then shred with two forks.
- Simmer the uncovered pan juices for 2–3 minutes to reduce if needed. Turn off heat, stir in the shredded chicken, and divide into 6 filling portions.
Notes
- Store chilled chicken for up to 4 days; refrigerate within 2 hours.
- Reheat portions with a little liquid to 165°F.
- Freeze with the pan juices for up to 3 months.