Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Mexican Pulled Chicken. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Mexican Pulled Chicken Recipe. Mexican Pulled Chicken is easy to make, super flavorful and the basis for so many delicious meals! Jack recently prepared a wonderful Mexican-themed dinner for us, and this Mexican Pulled Chicken recipe played a starring role in several of the dishes he made.
You can have Mexican Pulled Chicken using 18 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Mexican Pulled Chicken
Make ready 2 of chicken breasts, around 300g worth,.
It’s 4 tbsp of Chipotle BBQ sauce,.
Prepare of For the chicken dry rub.
Prepare 1/2 tsp of cayenne pepper,.
It’s 2 tsp of smoked paprika,.
Prepare 1 tsp of garlic granules,.
Prepare 1/2 tsp of red chilli flakes,.
It’s 1 tsp of pre-mixed Mexican herb blend, (optional),.
Make ready of Salt and white pepper to season,.
Take of For the broth base:.
Make ready 1 pint (500 ml) of boiling water,.
Make ready 1-2 of chipotle Morita dried chillies,.
Prepare 3 of guajillo dried chillies,.
It’s 1 cube of chicken or vegetable stock,.
Make ready of For frying:.
Make ready of Enough vegetable oil to cover 2mm entire base of the skillet.
Take of Equipment recommended:.
Make ready 1 of large cast iron skillet.
This post is sponsored by McCormick.Once the chicken is cooked, turn off the heat and use two forks to shred the chicken into bite-size pieces (go as finely shredded as you desire).Then add the chipotle pepper in adobo sauce, vegetable broth, and lime juice.While the water is heating up, add all the powdered seasonings and bay leaves and boil chicken.
Mexican Pulled Chicken step by step
Stir the chicken/vegetable stock through the boiling water, then add in the dried chilli peppers. Cover in cling film and set aside to infuse for at least an hour. The longer, the better..
Mix together the dry rub ingredients in a bowl or upon a tray then cover the chicken breasts in the mixture evenly so no gaps are showing..
Heat up a large skillet over a medium heat. Add in the oil. Place in the marinated chicken breasts and gently fry on both sides until lightly charred and the spices are cooked off..
Pour in the pre prepared chilli broth by tipping it through a sieve to catch the rehydrated chilli peppers. Set the chillies aside on a chopping board. Bring the stock to a gentle simmer..
Chop up the rehydrated chillies, discarding the stalks. Add them in with the chicken. Simmer away gently until the chicken is cooked right through. Once cooked through using a couple of forks shred up the chicken breasts by pulling them apart and leave the pieces to simmer in the now reduced broth..
Once the broth has almost completely reduced down and soaked into the pulled chicken remove from the heat and stir through the chipotle BBQ sauce, simmer for a couple more minutes and if needed pour in around 50ml water to loosen up the sauce, depending on how dry/saucy you like your pulled chicken. It's now ready to serve! Enjoy. :).
This Mexican Pulled (or shredded) Chicken is an easy, healthy recipe to add to burritos, tacos, enchiladas, or served as a main course.Chicken thighs are marinated in a smoky, flavorful spice mixture and seared, creating the most delicious crispy, crunchy browned bits, then shredded with two forks.Perfect for tacos, quesadillas, and many other Mexican dishes!
Ways to Use This Slow Cooker Mexican Chicken.In tacos with cheese (Queso fresco is great, and we like shredded cheese, too, for a gringo taco), avocado salsa, or chipotle aioli.In a burrito with rice, beans, shredded lettuce, cheese, and salsa.Mexican Style Shredded Chicken is made with chicken breasts, salsa, tomatoes, onion, garlic and authentic Mexican seasonings.It simmers for about two hours and turns out perfect every time.
