Name: Mexican Pulled Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (14 oz) can diced tomatoes; 1/2 cup chicken broth; 2 tablespoons chopped fresh cilantro (for garnish)

Let Me Tell You About My Love Affair with Mexican Pulled Chicken

You know those recipes you just keep coming back to, not because they’re fancy or “chef-y,” but because they make everyone at the table smile? Yeah, that’s this Mexican Pulled Chicken for me. I first whipped it up on a lazy Sunday, when I only had about half the ingredients in my cupboard (story of my life). But it turned out so ridiculously tasty, my neighbor popped in for ‘just a bite’ and left with a Tupperware full. Now it’s a regular guest at our weeknight dinners and, honestly, it’s saved my bacon more times than I can count. Or rather, my chicken.

Why You’ll Love This — Or At Least Why I Do

I make this when I’ve got 30 minutes to feed a herd (or just feeling lazy). My family goes nuts for it, especially if I let everyone assemble their own tacos—though, full disclosure, sometimes I hide a bit for lunch the next day. It’s perfect for when you need something easy, forgiving, and packed with flavor. (The only mild tragedy? Sometimes the cheese mysteriously vanishes from the fridge when I swear I saw it this morning… I suspect my teens. You’ll see what I mean.)

The Ingredients List (And a Few Confessions)

3-4 boneless, skinless chicken breasts (I’ve used thighs when that’s what’s lurking in the freezer; both work)
1 large onion, sliced thin – red or yellow is fine, but I sneak in shallots if they’re hanging around
3 cloves garlic, minced (jarred garlic? Sure, it’s not a crime; been there myself)
1 can (400g/14oz) chopped tomatoes – my grandmother insisted on Brand X, but honestly anything does the trick
2 chipotle chilies in adobo, chopped (or just a spoonful of the sauce if you’re being cautious—learned that the hard way, oof!)
1 tsp ground cumin
1 tsp smoked paprika (regular’s fine if that’s all you’ve got)
1 tsp dried oregano, crumbled in your hand
A big splash of chicken broth or water (a cup-ish? I rarely measure; just don’t drown it)
Salt and black pepper to taste
Small glug of oil – olive, sunflower, whatever’s in arm’s reach
Optional: squeeze of lime, handful of fresh coriander, a dollop of sour cream for serving

Here’s How I Throw It All Together

Heat that oil in a decent-sized pot or pan, medium-ish heat. Add the onion and cook until soft and a bit golden – about 5 minutes. This is usually where I start humming a tune (badly, sorry kids).
Toss in the garlic. Stir it around for a minute or so (don’t let it burn – I’ve done it, somehow). Stir in the cumin, paprika, and oregano; smells great, right?
Add the chopped tomatoes, chipotle, and splash of broth/water. Give it a good stir. Let it simmer for maybe 3 minutes.
Nestle the chicken in there—get it under the sauce. Season with salt and pepper. You want the chicken mostly covered, but no need to stress if it’s poking out.
Pop a lid on and simmer on low for 18-25 minutes. Flip the chicken halfway if you remember. Actually, I find it works better if you sort of spoon sauce over the top now and then.
Check the chicken—if it shreds with a fork, take it out and let it cool for a moment. If not, give it another five minutes. Don’t get fidgety.
Shred the chicken—two forks, fingers (just let it cool a bit!). Return it to the pot and mix it into the sauce. This is where I always sneak a taste. Adjust salt, pepper, maybe a splash more broth if needed.
Simmer uncovered for 5 minutes so it thickens up. Or don’t; I’m not the sauce police.
Squeeze lime on top; scatter coriander if you’re into that. And you’re done!

Notes from the Not-So-Perfect Cook

If your chicken’s a bit tough, you probably boiled it too hard (I did that loads before I learned to chill out with the heat).
Some days, I skip the chipotle and just whack in chili flakes. Not quite the same, but hey, spice is spice.
Honestly, this tastes even better the next day. Not that there’s ever any left over, but theoretically.

Mixing Things Up — What’s Worked… and What Hasn’t

Once I swapped out tomatoes for salsa — absolute genius move if you like it tangy, though you might want to lay off extra salt.
I’ve also tried adding corn and black beans. Pretty solid taco filling! But green peas? Don’t. Disaster. Just… don’t.
Sometimes I use pulled pork instead: honestly, a whole new beast, but not bad for a rainy Tuesday.

Equipment (But, You Can Totally Improvise)

A big frying pan or pot (don’t have a lid? Use a baking sheet or even some foil—done it more than once, works a treat)
Forks for shredding (I suppose you could chop it with a knife, bit messier though)
Spoon and, if you want to be fancy, tongs. I usually just grab whatever’s clean.

How to Store It (If You Even Get That Far)

Chuck any leftovers in a container and fridge ’em. Good for 3 days, probably a bit longer if you’re feeling rebellious. Reheat gently, maybe with a splash of water so it doesn’t dry out. Though honestly, in my house it never lasts more than a day; someone always finds it for a midnight snack.

How Do I Serve Mexican Pulled Chicken? (Let’s Get Personal)

Tacos, quesadillas, rice bowls—you name it. My absolute favorite: pile it up on toasted brioche buns, then go mad with pickled onions and jalapeños. My cousin insists on wrapping it up in lettuce (so healthy, right?), but I prefer it properly carby. If it’s a big family spread, I set out bowls of shredded cheese, sliced radish, avocado, and folks just build their own. Makes for noisy, happy dinners. But if I’m flying solo? Just a bowl, a spoon, and the TV remote. Bliss.

Lessons Learned the Hard Way (A Few Pro Tips… or Warnings)

I once tried rushing the shred-and-simmer at the end, and the chicken was… gluey. Take your time, trust the process (even if patience isn’t your strong suit; I feel you).
Don’t drown the chicken in liquid, even if it looks dry. The sauce thickens later. Learnt that after chicken soup incident 2019.
If you go heavy on chipotle and everyone starts sniffling at the table… yeah, you might want to ease off next time.

Friends, You Asked… (FAQs For Real Life Cooks)

Q: Can I do this in a slow cooker?
Oh, heaps of times! Just toss everything in, low for 5-6 hours. Chicken ends up falling apart, so just give it a stir and it’s ready.

Q: I only have chicken thighs—will it work?
Actually, I tend to think it’s even better. Juicier. Just simmer the same way, maybe a shade less time.

Q: Can I freeze this?
Absolutely. Bag it up—flatten it out so it defrosts faster. Don’t forget to write what it is, though, or you’ll end up playing Mystery Freezer Roulette (I’ve done it so many times).

Q: What if I hate cilantro?
Skip it. Maybe a bit of fresh parsley for color, or nothing at all. No sauce patrol here.

Q: My sauce’s too thin—help?
Let it simmer uncovered a bit longer, or stir in a spoon of tomato paste. Or honestly, just serve with rice and call it “juicy Mexican chicken.” No one’ll complain.

And here’s a weird one: Just last week someone asked if you could turn this into pizza topping. I tried it. Let’s just say… needs more cheese, less sauce, but if you’re bold, try it once!

Okay, that’s it from me (for now). If you make this, let me know if you discover a new twist—I’m always game for a bit of kitchen chaos. And if you find my missing cheese, well, send it home, would you?

Mexican Pulled Chicken