Mexican Pulled Chicken

barbara lentz


Flavorful pulled chicken to use in taco's, burrito's, tostada, or what ever Mexican inspired dish you can come up with.

☆☆☆☆☆ 0 votes
10 Min
3 Hr


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2 lb
boneless skinless chicken breast
2 lb
boneless skinless chicken thighs
1 large
red bell pepper cut into rings
1 large
onion cut into rings
4 c
tomato juice
4 Tbsp
each cider vinegar, tomato paste, and agave nectar
2 Tbsp
each whole grain mustard, onion powder, and hot sauce
1 Tbsp
each dred oregano and coriander
1 tsp
each cumin, chili powder, garlic powder, and salt

How to Make Mexican Pulled Chicken


  • 1Preheat oven 275 degrees. Spray a pan with cooking spray. Lay in the onion and red pepper rings. Lay the chicken over the onion and peppers.
  • 2In med. saucepan place the remaining ingredients and heat to a boil. Stir to combine well.
  • 3Pour the tomato mixture over the chicken. Cover with parchment paper then foil. Place in the oven for 3 hours.
  • 4Remove chicken from sauce and place on cutting board and shred with fork.
  • 5Blend the tomato mixture with immersion blender or food processor. Serve the tomato mixture with the chicken in taco's or as a burrito sauce for chicken wet burrito's

Printable Recipe Card

About Mexican Pulled Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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