Pulled Chicken Mexican (Print)

Shredded chicken cooked with bold Mexican seasonings in a rich broth. Perfect fillings for tacos, wraps, or bowls.

# Ingredients:

01 - 1 1/2 teaspoons salt.
02 - 1 teaspoon onion powder.
03 - 1 teaspoon garlic powder.
04 - 1/2 teaspoon black pepper.
05 - 1/2 teaspoon paprika.
06 - 1/2 teaspoon dried oregano.
07 - 2 teaspoons chili powder.
08 - 1/2 teaspoon ground cumin.
09 - 1 tablespoon olive oil.
10 - 1 cup chicken broth.
11 - 2 pounds chicken breasts or thighs, no bones or skin.

# Steps:

01 - Stir together oregano, garlic powder, onion powder, salt, chili powder, cumin, pepper, and paprika in a small bowl.
02 - Rub the seasoning mix generously over both sides of the chicken until it’s coated.
03 - Warm up oil in a big skillet on medium heat. Sear the chicken for a couple minutes on each side till golden.
04 - Pour in broth, put on the lid, and let it simmer 15–20 minutes until the chicken hits 165°F.
05 - Take chicken out, shred using forks, toss back into the pan, and stir to coat. Let it cook another few minutes.

# Notes:

01 - Thighs bring out a richer taste.
02 - Makes a great taco or burrito filling.
03 - Stays fresh in the fridge up to 4 days.

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