Smoky Mexican Pulled Chicken: Easy Tacos & Bowls (Print Version)
Mexican Pulled Chicken is a flavor bomb! Learn my easy, tender recipe perfect for tacos, bowls, or even a quick quesadilla. So simple, so good.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Gluten-Free (check broth)
# Ingredients:
→ Main Ingredients
01 -
2 lbs boneless, skinless chicken thighs
02 -
1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
03 -
1 cup low-sodium chicken broth
→ Aromatics & Flavor Boosters
04 -
1 tbsp olive oil
05 -
1 large yellow onion, chopped
06 -
4 cloves garlic, minced
07 -
1-2 chipotle peppers in adobo sauce, minced (plus 1 tbsp adobo sauce)
08 -
1 fresh lime, juiced
→ Seasonings & Spices
09 -
2 tsp chili powder
10 -
1 tsp ground cumin
11 -
1/2 tsp dried oregano
12 -
1 tsp salt (or to taste)
13 -
1/2 tsp black pepper (or to taste)
→ For Serving (Optional Extras)
14 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Heat a little oil in a large pot or Dutch oven over medium-high heat. Pat those chicken thighs dry – this is crucial for a good sear, trust me! Place them in the hot pot and cook for about 3-4 minutes per side, until they’re beautifully golden brown. You want that nice crust, even if it means a little oil spatters. This step really locks in the flavor for your Mexican Pulled Chicken, don't skip it!
02 -
Remove the seared chicken and set aside. Add the chopped onion to the pot, reducing the heat slightly if needed. Cook for about 5-7 minutes until it's softened and translucent. Then, toss in that minced garlic and cook for another minute until fragrant. Oh, the smell! This is where the magic starts to happen, building the flavor base for our Mexican Pulled Chicken. I've definitely burned the garlic before, so watch it closely!
03 -
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Those bits are pure flavor, honestly! Stir in the diced tomatoes, chipotle peppers in adobo (I usually use 1-2 peppers, depending on how much kick I want!), chili powder, cumin, dried oregano, salt, and pepper. Give it a good stir, making sure everything is well combined.
04 -
Return the seared chicken thighs to the pot, nestling them into the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30-40 minutes, or even longer (up to an hour!). The longer it simmers, the more tender the chicken becomes and the more the flavors meld. I sometimes just forget about it for an hour, and it's always better!
05 -
Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should be so tender that it practically falls apart! Return the shredded Mexican Pulled Chicken to the pot with the sauce. Stir it all together, making sure every piece of chicken is coated in that glorious sauce. This is the fun part!
06 -
Let the shredded Mexican Pulled Chicken simmer for another 5-10 minutes, uncovered, allowing the chicken to soak up even more flavor and the sauce to thicken slightly. Stir in the fresh lime juice. Taste and adjust seasonings if needed – maybe a little more salt, or another squeeze of lime. Garnish with fresh cilantro, and it’s ready! The result should be incredibly tender, juicy, and bursting with smoky, savory flavor.
# Notes:
01 -
Always pat your chicken dry before searing; it’s a game-changer for that golden crust I learned the hard way.
02 -
Don't overcrowd your pan when searing the chicken, or it'll steam instead of brown.
03 -
Taste and adjust seasonings at the end – your palate is the best judge, honestly.
04 -
A tiny splash of orange juice along with the lime at the end can add an unexpected brightness.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
two forks
# Nutrition (Per Serving):
Calories: 350
Total Fat: 18g
Total Carbohydrate: 10g
Protein: 35g