Description
This Smoky Mexican Pulled Chicken recipe is a flavorful and versatile dish that is perfect for tacos, burritos, rice bowls, or salads. The tender shredded chicken is simmered in a smoky, spicy sauce with chipotle peppers and adobo for a deliciously bold taste.
Ingredients
Scale
For the Smoky Mexican Pulled Chicken:
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 chipotle pepper in adobo (minced)
- 1 tablespoon adobo sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup tomato sauce
- ½ cup chicken broth
- juice of 1 lime
- chopped fresh cilantro for garnish
Instructions
- Heat olive oil: In a large skillet or saucepan, heat olive oil over medium heat.
- Sauté onion: Add the onion and cook until softened, about 3–4 minutes.
- Add seasonings: Stir in garlic, chipotle pepper, adobo sauce, smoked paprika, cumin, chili powder, oregano, salt, and pepper. Cook for another minute.
- Simmer: Pour in tomato sauce and chicken broth. Bring to a simmer. Add chicken, cover, and simmer for 20–25 minutes until fully cooked.
- Shred chicken: Remove chicken, shred with forks, return to pan, stir in lime juice, and simmer uncovered for 5–10 minutes.
- Serve: Garnish with cilantro and serve hot.
Notes
- Perfect for tacos, burritos, rice bowls, or salads.
- Adjust the heat by adding more or less chipotle.
- Leftovers freeze well and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
