Go Back

Classic Mexican Pulled Chicken - Tender, Flavorful, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (or breasts, see notes)
  • 1 tablespoon neutral oil (avocado, canola, or vegetable)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon smoked paprika (optional, for extra smokiness)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 can (14–15 oz) crushed or diced tomatoes
  • 1–2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 bay leaf (optional)
  • Juice of 1 lime, plus extra wedges for serving
  • 1/4 cup chopped fresh cilantro

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels and season all over with a pinch of salt and pepper.
  2. Sauté aromatics: Heat the oil in a large pot or deep skillet over medium heat. Add the onion and cook until soft and lightly golden, about 5–7 minutes. Stir in the garlic and cook 30 seconds, until fragrant.
  3. Toast the spices: Add the cumin, oregano, chili powder, coriander, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir for 30–45 seconds to bloom the spices.
  4. Build the sauce: Add the tomatoes, chipotle peppers, adobo sauce, and broth. Stir well and bring to a gentle simmer. Add the bay leaf if using.
  5. Simmer the chicken: Nestle the chicken into the sauce. Reduce heat to low, cover, and simmer for 15–20 minutes for thighs (or 12–15 for breasts), until the chicken is cooked through and tender.
  6. Shred: Transfer the chicken to a plate. Use two forks to shred it into bite-size pieces. Remove and discard the bay leaf from the sauce.
  7. Reduce the sauce: Increase heat to medium and simmer the sauce uncovered for 5–7 minutes to thicken slightly. You want a saucy but not watery consistency.
  8. Combine and finish: Return the shredded chicken to the pot, tossing to coat. Stir in the lime juice and cilantro. Taste and adjust with more salt, pepper, or lime as needed.
  9. Serve: Use in tacos, burritos, enchiladas, bowls, or over rice. Add toppings like pickled red onions, avocado, queso fresco, and extra cilantro.