Name: Mexican Pulled Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 can (14 oz) diced tomatoes; 1/2 cup chicken broth; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; Juice of 1 lime; Fresh cilantro for garnish

Well, Here’s the Thing About My Mexican Pulled Chicken

So let me tell you, I stumbled into making Mexican Pulled Chicken by total accident—picture me in my kitchen, rummaging through the fridge, halfway considering just ordering takeout, but then finding a leftover pack of chicken thighs lurking in the back. This dish is basically what happened next, and my family hasn’t stopped pestering me to make “the saucy chicken stuff” since then (not even kidding, they text me about it when they’re away at college). Sometimes, when I make it, the kitchen fills up with that smell—you know, the one that makes the dog start hovering and people randomly start drifting in. You can tell it’s working when the neighbors “just happen” to drop by. True story.

Why You’ll Love This (or at least, why I do)

I make this when I need dinner to feel almost effortless—like, throw-everything-in-and-walk-away kind of meal. My crew goes nuts for it because it’s got just enough spice to make you think you’re in a tiny cantina, but not so much that you need a fire extinguisher. (Unless I’m distracted and forget how much chipotle I added—this happens a lot.) Also, it’s basically impossible to mess up; worst case, it ends up a little saucy and you eat it with a spoon. Actually, that might be a feature, not a bug. Plus, it freezes like a dream—unless, you know, you have late-night snackers who steal it right from the container, not naming names.

What You’ll Need (And What Happens If You Don’t)

1kg (about 2.2 lbs) boneless, skinless chicken thighs (sometimes I use breasts if that’s what I’ve got; thighs just stay juicier)
1 big onion, chopped (red, white, whatever’s not sprouting—I’ve even used shallots when desperate)
3 cloves garlic, minced (Jarred garlic is fine, but my grandmother would probably disown me for saying that. Still, we do what we must.)
1 can diced tomatoes, 400g-ish (Fire roasted ones are good but any will work—I’ve even crushed whole ones with my hands once, extra rustic, very satisfying)
2 chipotle peppers in adobo, chopped (or a spoonful of chipotle paste if you’re in a hurry or can’t be fussed)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup chicken stock (or honestly, water with a spoonful of bouillon powder if that’s all you’ve got)
1 teaspoon salt (or just a generous pinch, really)
Fresh coriander/cilantro for topping (totally optional, unless it’s not. You know what I mean.)
Lime wedges (Only if you remember to buy them. Sigh.)

Okay, Here’s What You Do (Honestly, It’s Not That Hard)

Throw a slosh of oil (a tablespoon’s fine, I never measure) in a big pot or deep skillet. Get it hot, then dump in your chopped onion. Let ’em soften—about 3ish minutes—then chuck in the garlic. Try not to let it burn (I’ve done it, it’s not the end of the world).
Add the diced tomatoes, chipotles, paprika, cumin, and oregano. Stir it up. Let it do a little simmer—maybe 2-3 minutes—until the whole thing starts smelling pretty great.
Now the chicken goes in. Tuck the thighs under the sauce (sometimes I have to squish them a bit to fit, doesn’t matter), pour in the stock, sprinkle with salt, and give it all a mix. Bring to a low bubble, then cover and simmer gently for 25-30 minutes. (This is where I check Insta or, more honestly, do the dishes left form whatever my kids tried for breakfast.)
When the chicken’s falling apart at the touch, lift it out to a plate. Shred it with two forks—as much or as little as you like. Sometimes I get carried away and it ends up like confetti; that’s fine.
Plop the shredded chicken back in the pot. Let it simmer, uncovered, another five-ish minutes so the sauce thickens up a bit—and here’s where I always taste and add more salt or even a sneaky sprinkle of sugar if the tomatoes are too sharp (okay, and sometimes a bit more chipotle for fun).
Sling it into a bowl. Scatter over chopped fresh cilantro, and squeeze over some lime if you actually remembered it.

Notes from My (Often Messy) Kitchen

If the sauce seems too thick, splash in a little water. Too watery? Just cook with the lid off for a bit—it’s not rocket science.
I’ve skipped the chipotle, doubled the garlic, and even once threw in leftover roasted peppers. Still tasted good.
It keeps well, and honestly—maybe even tastes better the next day. Not that it ever lasts that long over here.
No fresh coriander? Eh, just skip it or try fresh parsley, it’s all green anyway.

Different Ways I’ve Messed With This Recipe

Used pork shoulder instead of chicken—bit longer to cook, but wow, that was a hit.
Swapped the tomato for tomatillo salsa. Not bad at all, actually!
Tried adding cocoa powder once because I read it somewhere. Nope. Wouldn’t do that again—it just tasted odd (maybe I used too much?).
If you want it less spicy, leave out the chipotle and just add smoked paprika. Or more for a proper kick (I’ve regretted that once or twice, ha).

What If I Don’t Have a…

I bang on about my Dutch oven, but really—any heavy-bottomed pan with a lid will work. No lid? Just use foil or even an upside-down baking tray (done this more than I’d like to admit). Pressure cooker speeds things up, but you might need less liquid.

How to Store It (Not That It Ever Lasts Long)

Fridge: Cling film over your bowl or use a lidded container for up to 3 days.
Freezer: Portion into bags or boxes for up to 2 months. Quick tip—label it, otherwise you’ll do what I did and spend 10 minutes arguing with yourself about whether it’s soup or sauce.

How We Eat It (According to My Mob)

Tacos, obviously! Or big burrito bowls with rice, beans, and whatever else the fridge throws at you. Sometimes nachos if we’re feeling lazy. I’ve even stuffed it in a toasted sandwich with cheese (my personal favorite when nobody is watching—don’t knock it til you try it). For parties, I plonk the pot in the middle and just sling out bread rolls and tortillas. People help themselves—less work for me, more fun for them. Oh, and always have hot sauce to hand, just in case someone wants to turn it up a notch.

Things I’ve Learned The Hard Way

I once cranked up the heat to “save time” and the bottom burned—don’t be me. Low and slow is the way.
If you try to shred the chicken while it’s too hot, you’ll probably end up flinging it all over the kitchen. Wait just a couple minutes.
Adding extra chipotle is fun until you realize your kids have a much lower spice tolerance than you remembered.
If you forget the salt, it really does matter—so, double check before serving. (I skip this more often than I’d care to admit.)

You’ve Got Questions? I Get These All The Time

Can I do this in a slow cooker? Yeah, absolutely! Just throw everything in, cook on low for 5-6 hours. Shred at the end like normal. (Sometimes I find you need to simmer with the lid off a bit to thicken the sauce though.)
Can I use leftover roast chicken? Yep! Just make the sauce, then heat the shredded cooked chicken in it for like 10 minutes. Super quick. Sometimes it gets a little dry, so add a splash more stock if that happens.
Do I have to use chipotles? Not at all—they’re pretty spicy, so go with smoked paprika, a little chili powder, or nothing hot if you want mild. My mum can’t even handle black pepper, so I get it.
Can I double this? For sure! Sometimes I even triple it for parties. Just use a bigger pot and give it a stir now and then so it cooks evenly. Oh and maybe try not to freak out about running out of fridge space.
Is it gluten free? Yes, as written, it’s safe for coeliacs! (Just check your chicken stock, sometimes sneaky gluten hides there.)
Is there any way to keep it warm for a party? I usually stick it in my slow cooker on “keep warm” mode, but honestly a covered dish in a low oven (like 100°C) does the trick too.

So there you have it—my take, warts and all. Hope you love it as much as we do, or at least have a laugh making it.

Mexican Pulled Chicken