Simple Mexican Pulled Chicken with Chipotle (Print Version)

Whip up tender, smoky Mexican Pulled Chicken. Perfect for weeknights, this recipe is packed with authentic flavors for your next taco night!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 135 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Gluten-Free (verify broth)

# Ingredients:

→ Main Players

01 - 2 lbs boneless, skinless chicken thighs
02 - 1 tbsp olive oil
03 - 1 white onion, chopped
04 - 4 cloves garlic, minced
05 - 1 (14.5 oz) can diced tomatoes, undrained
06 - 1 cup chicken broth (low sodium, gluten-free if needed)

→ Flavor Architects

07 - 2-3 chipotle peppers in adobo sauce, chopped (plus 1-2 tbsp adobo sauce)
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - Salt and freshly ground black pepper, to taste
12 - Juice of 1 fresh lime

→ Finishing Touches

13 - 1/4 cup fresh cilantro, chopped
14 - Crumbled queso fresco or cotija cheese (optional)
15 - Sour cream or Greek yogurt (optional)
16 - Avocado slices (optional)

→ Optional Vibes

17 - Sliced jalapeños for extra heat
18 - Warm corn or flour tortillas for serving

# Instructions:

01 - First things first, get your chicken thighs ready for their big moment. I usually just pat them dry with a paper towel – helps with browning, you know? Then, chop up your onion and mince that garlic. This is where I often get a little teary-eyed, but it's all part of the process! Get your can of diced tomatoes open and those chipotles ready. I like to have everything prepped before I even turn on the stove; it just makes everything flow so much smoother, honestly.
02 - Heat a little olive oil in a large pot or Dutch oven over medium-high heat. Once it's shimmering, add your chicken thighs and sear them for about 3-4 minutes per side, just until they're golden brown. We're not cooking them through here, just building some serious flavor on the outside. This step is a non-negotiable for delicious Mexican Pulled Chicken, don't skip it! I once rushed this, and the sauce just didn't have that rich depth.
03 - Remove the chicken and set it aside. Now, toss in your chopped onion and sauté for about 5 minutes until it's softened and a little translucent. Then, add your minced garlic, ground cumin, and smoked paprika. Stir constantly for about a minute until you can really smell those amazing spices. Oh, the aroma is just incredible at this point – it makes the kitchen smell so inviting! This is where the magic really starts for our Mexican Pulled Chicken.
04 - Pour in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot – that's pure flavor right there! Add the chipotle peppers in adobo sauce. If you're nervous about the heat, start with one pepper and a spoonful of the adobo sauce. Bring the mixture to a gentle simmer, then nestle the seared chicken thighs back into the pot. Make sure they're mostly submerged in the liquid.
05 - Reduce the heat to low, cover the pot, and let it simmer away for 1.5 to 2 hours, or until the chicken is incredibly tender and easily shreds with a fork. Honestly, this is the hardest part for me – waiting! But trust me, it's worth every minute. The house will smell amazing, and you'll know your Mexican Pulled Chicken is getting perfectly tender. I once got impatient and tried to shred it too early; it was a struggle!
06 - Carefully remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should fall apart effortlessly! Stir the shredded chicken back into the sauce. Give it a good squeeze of fresh lime juice and a sprinkle of fresh cilantro. Taste and adjust seasonings – maybe a little more salt, or another dash of lime? Serve your delicious Mexican Pulled Chicken warm and enjoy!

# Notes:

01 - Don't skip searing the chicken; it adds so much depth of flavor to the sauce.
02 - Always taste the sauce before adding all the chipotles; you can always add more heat, but you can't take it away!
03 - Let the chicken truly simmer until it's fall-apart tender; rushing this step makes for tough, sad chicken.
04 - Serve in warm tortillas with your favorite toppings for a complete meal experience.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - sharp knife
04 - two forks

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 10-15g
Protein: 35-40g

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