Mexican Pulled Chicken
This Mexican Pulled Chicken is bursting with bold, smoky flavors and perfect for tacos, salads, or meal prep. Easy, versatile, and deliciously satisfying!
Equipment
- Large Skillet or Sauté Pan
- Wooden spoon or spatula
- Knife and cutting board
- Can opener
- Measuring Spoons
- Serving utensils
Ingredients
- 2 lbs chicken breasts
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes with green chilies
- 1 onion diced
- 3 cloves garlic minced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- salt and pepper to taste
- 2 tablespoons olive oil for sautéing
- fresh cilantro for garnish
- tortillas for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Once shimmering, add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant but not browned.
- Place the chicken breasts into the skillet and sprinkle with cumin, chili powder, paprika, salt, and pepper. Brown the chicken on both sides for about 3-4 minutes per side to lock in flavor and texture.
- Add the canned diced tomatoes with green chilies to the skillet. Stir to combine everything and bring the mixture to a gentle simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken breasts from the skillet and use two forks to shred the meat finely. Return the shredded chicken to the skillet and stir to incorporate it with the tomato and spice mixture.
- Fold in the rinsed black beans and drained corn, cooking for an additional 5 minutes until heated through. Taste and adjust seasoning with salt and pepper as needed.
- Warm your tortillas and spoon the Mexican Pulled Chicken filling onto them. Garnish with fresh cilantro and enjoy immediately for a vibrant, tasty meal.
Notes
- For juicier chicken, substitute chicken thighs and adjust cooking time accordingly.
- Use low-sodium canned beans and corn to reduce salt content.
- Store leftovers in an airtight container in the refrigerator up to 4 days or freeze for up to 3 months.
- Reheat gently with a splash of water or broth to keep chicken moist.
- Try serving over rice or salad for a tasty variation.