Description
This flavorful Mexican Pulled Chicken recipe features tender shredded chicken simmered in a rich, spicy tomato sauce with aromatic spices. Perfect for tacos, burritos, enchiladas, or rice bowls, this easy stovetop dish combines diced tomatoes, chili powder, cumin, and lime juice to create a deliciously savory meal that can be made ahead and enjoyed throughout the week.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup tomato paste
- 1/2 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Optional Garnish
- Chopped cilantro
Instructions
- Sauté onion and garlic: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Combine sauce ingredients: Add the diced tomatoes, tomato paste, chicken broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the skillet. Stir everything together to create the sauce base.
- Cook chicken in sauce: Nestle the chicken breasts or thighs into the sauce. Bring the mixture to a simmer, then cover and cook over low heat for 25–30 minutes, or until the chicken is fully cooked through and tender.
- Shred chicken: Remove the chicken from the sauce and use two forks to shred the meat into bite-sized pieces.
- Combine shredded chicken with sauce: Return the shredded chicken back to the skillet with the sauce, stirring well to ensure the chicken is fully coated.
- Simmer to absorb flavors: Let the chicken simmer uncovered for an additional 5–10 minutes so it can absorb more of the sauce’s flavors.
- Finish with lime juice and garnish: Stir in the juice of one lime just before serving. Garnish with chopped cilantro if desired for a fresh, herbaceous touch.
Notes
- This chicken is perfect for tacos, burritos, enchiladas, or rice bowls.
- You can make it ahead and store in the fridge for up to 4 days or freeze for up to 2 months.
- Using chicken thighs adds extra flavor and tenderness to the dish.
