This Mexican pulled chicken is packed with spices, fresh lime and garlic, all melding into juicy, tender chicken. The chicken breasts are seasoned with an aromatic spice blend that includes ground cumin, coriander, paprika, cinnamon and garlic, then baked under foil at a low temperature for 3 hours. The result is juicy, meltingly tender chicken that is ready to be pulled apart and used in your favourite dishes.
TIP! You may find that the chicken doesn’t release much liquid as it cooks. This typically happens if you have bought chicken that hasn’t had any liquid added to it. So check after about an hour – if the bottom of the dish is completely dry, add a splash of stock so the chicken steams gently under the foil.
Would you prefer a more classic Tex-Mex flavour? Then replace the spices with a taco seasoning mix, using the amount recommended for the weight of chicken – easy and delicious.
How to serve your pulled chicken:
- In tacos with fresh toppings – Crisp lettuce, tomato, guacamole and salsa
- On tostadas for a crunchy contrast – Topped with creamy guacamole and ice-cold crème fraîche
- Over nachos with cheese and salsa – Or with pico de gallo and crisp lettuce
- In wraps or quesadillas – With dressing and fresh salad
- As a filling for a baked potato with a fresh salad – and a good crème fraîche dressing
However you serve it, this Mexican pulled chicken is sure to be a hit at the dinner table.
Mexican pulled chicken
Ingredients
- 1,2 kg chicken breasts
- 3 tsp sweet paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp oregano
- 1/2 tsp onion powder
- 2 tsp sugar
- 4 cloves garlic, thinly sliced
- 1-2 limes, halved
- 1/2 chilli, sliced
- 1 cinnamon stick
- Oil
- Salt and freshly ground pepper
Method
- Trim the chicken, removing any sinew and fat, and season with salt and freshly ground pepper.
- Place the chicken in a greased ovenproof dish, sprinkle over the spices and rub them well into the meat.
- Scatter the chilli and garlic between the chicken pieces and squeeze the juice of the limes over the top.
- Tuck the squeezed lime halves in alongside, together with the cinnamon stick, and cover the dish with foil.
- Place the dish in an oven preheated to 130°C, conventional oven (top and bottom heat), and cook the chicken for 3 hours.REMEMBER to leave the foil on the dish – it lets the chicken "steam" until tender and wonderfully juicy.
- Take the chicken out, remove the foil and pull the meat apart with 2 forks.I leave all the juices from the chicken in the dish, but you can also pour some off and add it back gradually if you prefer.
- Serve in tacos, on tostadas, piled on nachos, in wraps or in a baked potato.
Nutrition
Premium
Dejligt og nemt. Endnu bedre med hele kyllinger. Større resultat ved tilberedning på ben ligesom alt andet kød herunder også fisk
Hej Lars
Det er jeg virkelig glad for at høre – tusind tak 🙂
Warm wishes, Dianna
Mums, det er ikke sidste gang
Hej Fru Clausen
Hvor er det dejligt at høre – tusind tak for de søde ord 🙂
Warm wishes, Dianna
Hej Dianna
Har du er forslag til hvad jeg kan erstatte paprika med da jeg ikke kan tåle det. Det udløser stærke mavesmerter mærkeligt nok kan jeg godt tåle chili. Tak for mange dejlige opskrifter.
Hejsa
Åhhh for søren. Så synes jeg faktisk blot du skal undlade det, det vil være super lækkert uden også 🙂
Warm wishes, Dianna
Hej Dianna
Hvilken dressing vil du anbefale til denne mexicanske pull chicken?
Vh Christina
Hej Christina
Jeg bruger oftest bare creme fraiche, salsa og guacamole. Men skulle jeg lave en dressing til, ville det nok blive min chilidressing 🙂
Warm wishes, Dianna
Kan det laves på forhånd og fryses ned – eller vil det så blive for tørt når det varmes op igen?
Hej Karin
Det kan du sagtens gøre – ingen problemer.
Warm wishes, Dianna
Hej, kan man godt bruge kyllingebryst i lagde?
Hej Caroline
Uhhh jeg ved ikke helt hvad du tænker på?:)
Warm wishes, Dianna
Super opskrift
Hej Ernst
Tusind tak fir de søde ord 🙂
Warm wishes, Dianna