Description
Tender, smoky Mexican pulled chicken brightened with lime and cilantro, featuring a balanced sauce made from pantry staples.
Ingredients
Scale
- 1.2 kg (about 3 lb) boneless skinless chicken thighs
- 400 g (14 oz) can crushed tomatoes
- 1 medium onion (150 g / 1 cup chopped)
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo
- 1 tbsp adobo sauce
- 240 ml (1 cup) low-sodium chicken broth
- Juice of 1 lime (about 15 ml / 1 tbsp)
- 1 tbsp (15 ml) honey or brown sugar
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- ½ tsp (2 g) smoked paprika
- 1½ tsp Diamond Crystal kosher salt
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- Optional garnishes: chopped cilantro, sliced radish, extra lime wedges, and crumbled queso fresco
Instructions
- Season chicken thighs with salt and pepper. Heat oil in a Dutch oven over medium-high. Brown chicken 2–3 minutes per side; remove to a plate.
- Add onion and sauté 4–5 minutes until translucent. Add garlic, cumin, oregano, and smoked paprika; toast for 30–45 seconds.
- Add crushed tomatoes, chicken broth, chipotle peppers, and honey. Simmer for 10–12 minutes until slightly reduced.
- Return chicken to the pot, submersion halfway; cover and cook for 12–15 minutes until internal temperature reaches 74°C (165°F).
- Let chicken rest for 10 minutes. Shred with forks or a stand mixer.
- Purée sauce until smooth, return chicken and simmer uncovered for 3–4 minutes. Stir in lime juice and adjust salt.
- Serve with warm tortillas, rice, or salad, garnished with cilantro.
Notes
Use thighs for juiciness; breasts may dry out. Adjustment in cooking time recommended if using breasts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 170 g (about 1 cup)
- Calories: 310
- Sugar: 3g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg