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Mexican Pulled Chicken

Nutritional Information
Slimming World: Syn Free
Weight Watchers: Coming Soon
Calories: 281 Per Serving
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 900g Boneless skinless chicken thighs
  • 1 Onion [Finely diced]
  • 3 Garlic Cloves [Minced]
  • 400g Chopped Tomatoes [Canned]
  • 1 Green Chilli [Finely chopped]
  • 1 tbsp Mild Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • ½ tsp Dried Oregano
  • ½ tsp Ground Coriander
  • ¼ tsp Cayenne Pepper
  • 250ml Chicken Stock
  • Salt and Pepper to taste

Instructions

  • Sear the Chicken: Heat the a pan with some cooking spray over a medium-hot heat. Season the chicken pieces with salt and pepper, then add them to the hot skillet. Sear the chicken for about 2-3 minutes per side until lightly browned. Remove the chicken from the pan and set it aside.
  • Sauté Onions and Garlic: In the same pan, add the chopped onions and minced garlic. Sauté for about 2-3 minutes until they become fragrant and slightly translucent.
  • Add Seasonings and Tomatoes: Stir in all of the spices. Cook for another 1-2 minutes to toast the spices. Add the chopped tomatoes and diced green chili. Stir to combine.
  • Simmer the Chicken: Return the seared chicken pieces to the pan and pour in the chicken stock. Bring the mixture to a simmer.
  • Cook Low and Slow: Reduce the heat to low, cover the pan with a lid, and let the chicken simmer gently for about 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally to ensure even cooking.
  • Shred the Chicken: Once the chicken is fully cooked, use two forks to shred it directly in the pan. The chicken should easily pull apart.
  • Serve or Store: Serve the Mexican Pulled Chicken or allow to cool and store portions.