Description
A delightful Mexican Pulled Chicken recipe that combines spices and tenderness for a wholesome, flavorful dish.
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 skinless, boneless chicken breasts or thighs
- 1 cup chicken broth
Instructions
- Mix the spices in a small bowl: chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and dried oregano.
- Rub both sides of the chicken with the spice mixture.
- Heat the olive oil in a large skillet over medium heat and sear the seasoned chicken for about 2-3 minutes on each side until nicely browned.
- Pour the chicken broth into the skillet and cover, simmering for 15-20 minutes until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the skillet, shred it using two forks, and return it to the skillet to coat with the sauce for 3-5 minutes before serving.
Notes
Let the shredded chicken rest to absorb juices back for optimum flavor. Leftover broth can enhance moisture.
