Why You’ll Love This Recipe
This recipe is not only flavorful but also incredibly versatile. You can use the shredded chicken for tacos, enchiladas, burritos, or even on top of a salad. The mix of spices and the addition of cider vinegar and agave nectar provide a balance of heat, tang, and sweetness that make the dish truly irresistible. Plus, the oven-baked method ensures that the chicken becomes perfectly tender, creating an ideal filling for any Mexican dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 sweet red pepper, stemmed, seeded, and cut into large rings
- 1 large onion, trimmed and cut into large rings
- 2 pounds boneless skinless chicken breast halves, trimmed
- 2 pounds boneless skinless chicken thighs, trimmed
- 4 tablespoons cider vinegar
- 2 14.5 ounce cans diced tomatoes
- 4 tablespoons tomato paste
- 4 tablespoons agave nectar
- 2 tablespoons whole grain mustard
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon Tabasco sauce
- 1 tablespoon dried oregano
- 1 tablespoon coriander
- 2 tablespoons hot sauce (such as Rocket Fuel or your favorite variety)
Directions
- Preheat oven to 275°F (135°C).
- Spray a baking dish with non-stick cooking spray and place the pepper and onion rings on the bottom.
- Lay the chicken breasts and thighs over the onions and peppers.
- In a medium saucepan, combine the remaining ingredients and bring to a boil. Stir to combine and remove from heat.
- Pour the tomato mixture over the chicken. Cover the dish with parchment paper, then foil (to prevent the tomato acids from reacting with the foil).
- Bake for three hours.
- Remove the dish from the oven and carefully peel off the parchment and foil.
- Shred the chicken with two forks and return it to the baking dish, mixing with the tomato mixture.
- Strain the liquid from the baking dish, then return the sauce to the dish and stir everything together.
Servings and Timing
- Servings: 8
- Prep time: 15 minutes
- Cook time: 3 hours
- Total time: 3 hours 15 minutes
Variations
- Slow Cooker: You can also make this recipe in a slow cooker. Simply place the chicken and other ingredients in the slow cooker, cook on low for 6-8 hours, and shred the chicken when it’s done.
- Vegetarian Option: For a vegetarian version, substitute the chicken with jackfruit or another plant-based protein and adjust the spices accordingly.
- Spice Level: Adjust the amount of Tabasco sauce and hot sauce to make the chicken as spicy as you like.
Storage/Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave or on the stovetop with a little added broth or water to keep the chicken moist.
FAQs
Can I use just chicken breasts instead of a combination of chicken breasts and thighs?
Yes, you can use only chicken breasts, but the chicken thighs add extra flavor and juiciness to the dish.
Can I make this recipe ahead of time?
Yes, the chicken can be made ahead and stored in the fridge. It’s even better the next day as the flavors continue to develop.
Can I freeze this Mexican Pulled Chicken?
Yes, this chicken freezes well. Allow it to cool completely, then store it in a freezer-safe bag or container for up to 3 months.
Can I make this recipe in a slow cooker?
Yes, you can use a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours, then shred the chicken.
What can I use this pulled chicken for?
This chicken is great for tacos, burritos, enchiladas, quesadillas, or even over rice. It’s a versatile ingredient that can be used in many different dishes.
How spicy is this recipe?
The spice level can be adjusted based on the amount of Tabasco sauce and hot sauce used. If you prefer less heat, you can reduce or omit these ingredients.
Can I make this without the cider vinegar?
The cider vinegar adds a nice tanginess, but you can substitute it with white vinegar or lime juice if necessary.
How do I know when the chicken is done?
The chicken is done when it is fork-tender and shreds easily.
Can I add vegetables to the pulled chicken?
Yes, you can add additional vegetables like corn, zucchini, or bell peppers for more flavor and texture.
Can I use this pulled chicken for meal prep?
Absolutely! This pulled chicken is perfect for meal prep and can be used throughout the week in various meals.
Conclusion
Mexican Pulled Chicken is a flavorful and versatile dish that can be used in many different meals. With tender, juicy chicken and a perfectly spiced sauce, it’s the ideal filling for tacos, enchiladas, and more. The recipe is easy to prepare and offers plenty of opportunities for customization, making it a must-try for any Mexican food lover. Whether you’re serving it at a family dinner or prepping for the week, this pulled chicken will quickly become a favorite!
Mexican Pulled Chicken
This Mexican Pulled Chicken is a flavorful, tender dish made with a blend of spices, tomatoes, and peppers. It’s perfect for tacos, enchiladas, or served on its own. Slow-cooked to perfection, this dish is easy to make and versatile for a variety of Mexican meals.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 sweet red pepper (cut into rings)
- 1 large onion (cut into rings)
- 2 pounds boneless skinless chicken breast
- 2 pounds boneless skinless chicken thighs
- 4 tbsp cider vinegar
- 2 cans diced tomatoes (14.5 oz each)
- 4 tbsp tomato paste
- 4 tbsp agave nectar
- 2 tbsp whole grain mustard
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp Tabasco sauce
- 1 tbsp dried oregano
- 1 tbsp coriander
- 2 tbsp hot sauce (optional)
Instructions
- Preheat oven to 275°F.
- Lay pepper and onion rings at the bottom of a baking dish.
- Place chicken over the veggies.
- In a saucepan, combine the remaining ingredients, bring to a boil, then remove from heat.
- Pour the tomato mixture over the chicken. Cover with parchment paper and foil.
- Bake for 3 hours.
- Shred chicken with forks and return to the dish, mixing with the sauce.
Notes
- Use a mix of chicken breasts and thighs for the best flavor and texture.
- You can make this recipe in a slow cooker as well.
