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Mexican Pulled Chicken is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Mexican Pulled Chicken is something that I’ve loved my entire life.
A good Mexican pulled chicken is a great recipe to have in your go-to recipe collection! It can be eaten as-is or as part of a sandwich, or it can be used in many other recipes! This Mexican Pulled (or shredded) Chicken is an easy, healthy recipe to add to burritos, tacos, enchiladas, or served as a main course.
To get started with this recipe, we have to first prepare a few components. You can cook mexican pulled chicken using 18 ingredients and 6 steps. Here is how you cook that.
Composition needed to serve Mexican Pulled Chicken:
- 2 chicken breasts, around 300g worth,
- 4 tbsp Chipotle BBQ sauce,
- For the chicken dry rub
- 1/2 tsp cayenne pepper,
- 2 tsp smoked paprika,
- 1 tsp garlic granules,
- 1/2 tsp red chilli flakes,
- 1 tsp pre-mixed Mexican herb blend, (optional),
- Salt and white pepper to season,
- For the broth base:
- 1 pint (500 ml) boiling water,
- 1-2 chipotle Morita dried chillies,
- 3 guajillo dried chillies,
- 1 cube chicken or vegetable stock,
- For frying:
- Enough vegetable oil to cover 2mm entire base of the skillet
- Equipment recommended:
- 1 large cast iron skillet
Slow cooked Chicken cooked in lime juice, guajillo and habanero falls apart with the touch of a fork and is perfect for tortillas, enchiladas, tostadas and empanadas. One of the most popular recipes on our site - this Mexican Pulled Chicken is delicious and versatile! Great in sandwiches, enchiladas, tacos, and more! View top rated Pulled chicken mexican recipes with ratings and reviews. pulled chicken with pickled onions and coleslaw, Chicken Enchiladas, chicken enchiladas, etc.
Directions to cook Mexican Pulled Chicken:
- Stir the chicken/vegetable stock through the boiling water, then add in the dried chilli peppers. Cover in cling film and set aside to infuse for at least an hour. The longer, the better.
- Mix together the dry rub ingredients in a bowl or upon a tray then cover the chicken breasts in the mixture evenly so no gaps are showing.
- Heat up a large skillet over a medium heat. Add in the oil. Place in the marinated chicken breasts and gently fry on both sides until lightly charred and the spices are cooked off.
- Pour in the pre prepared chilli broth by tipping it through a sieve to catch the rehydrated chilli peppers. Set the chillies aside on a chopping board. Bring the stock to a gentle simmer.
- Chop up the rehydrated chillies, discarding the stalks. Add them in with the chicken. Simmer away gently until the chicken is cooked right through. Once cooked through using a couple of forks shred up the chicken breasts by pulling them apart and leave the pieces to simmer in the now reduced broth.
- Once the broth has almost completely reduced down and soaked into the pulled chicken remove from the heat and stir through the chipotle BBQ sauce, simmer for a couple more minutes and if needed pour in around 50ml water to loosen up the sauce, depending on how dry/saucy you like your pulled chicken. It's now ready to serve! Enjoy. :)
Divide the pulled chicken between the slider buns. Place the Mexican crema on a small plate. Roll each piece of grilled corn in the crema, then sprinkle. Pulled chicken sandwiches with a Mexican and Swiss twist! Because every once in awhile, you have one of those days that you are just pulled in every direction and don't have time to be in the.
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