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.
Find it online: https://yumfamilyrecipes.com/mexican-pulled-chicken/
