Description
This Mexican Pulled Chicken recipe offers a flavorful blend of tender chicken breasts and thighs simmered with diced tomatoes, spices, and a touch of sweetness from agave nectar. Enhanced by a mix of chili powder, cumin, and hot sauces, this dish delivers a mildly spicy, aromatic profile perfect for tacos, sandwiches, or as a hearty main course.
Ingredients
Scale
Vegetables
- 1 sweet red pepper, stemmed, seeded, and cut into large rings
- 1 large onion, trimmed and cut into large rings
Meat
- 2 pounds boneless skinless chicken breast halves, trimmed
- 2 pounds boneless skinless chicken thighs, trimmed
Pantry Items
- 2 (14.5 ounce) cans diced tomatoes
- 4 tablespoons cider vinegar
- 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 (leaves)
- 1 tablespoon coriander
- 2 tablespoons Rocket Fuel (or your favorite hot sauce)
Instructions
- Prepare Vegetables: Begin by washing and preparing the sweet red pepper and onion, cutting them into large rings after removing the stem and seeds from the pepper and trimming the onion.
- Prepare Chicken: Trim any excess fat from both the chicken breast halves and thighs to ensure even cooking and a lean final dish.
- Combine Ingredients: In a large pot or slow cooker, combine the prepared chicken with the diced tomatoes, cider vinegar, tomato paste, agave nectar, whole grain mustard, onion powder, cumin, chili powder, garlic powder, Tabasco sauce, dried oregano, coriander, and Rocket Fuel or preferred hot sauce. Stir well to ensure all ingredients are mixed thoroughly.
- Cook the Chicken: Cover the pot and cook on low heat for about 3 hours, or until the chicken is tender enough to be easily shredded with forks. If using a slow cooker, use the low setting; on stovetop, maintain a gentle simmer.
- Shred the Chicken: Once cooked, remove the chicken pieces and shred them using two forks. Return the shredded chicken to the pot and stir to combine with the sauce and vegetables.
- Final Simmer: Let the shredded chicken simmer in the sauce for an additional 10-15 minutes on low heat to fully absorb the flavors.
- Serve: Serve the Mexican pulled chicken hot with your choice of accompaniments such as tortillas, rice, or fresh salad.
Notes
- For added smokiness, try adding a teaspoon of smoked paprika.
- Adjust the level of hot sauce to suit your spice preference.
- Use chicken thighs for more moisture and tenderness, chicken breasts will make it leaner.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- This recipe is perfect for meal prep and can be used in tacos, burritos, or sandwiches.
