Mexican Pulled Chicken

Mexican Pulled Chicken requires about 3 hours and 15 minutes from start to finish. For $1.66 per serving, you get a beverage that serves 12. One portion of this dish contains about 32g of protein, 5g of fat, and a total of 229 calories. 288 people were glad they tried this recipe. This recipe is typical of Mexican cuisine. This recipe from A Family Feast requires tomato paste, onion powder, skinless boneless chicken breast halves, and garlic powder. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a solid spoonacular score of 79%. Mexican Pulled Chicken, Mexican Pulled Chicken, and Mexican Pulled Pork are very similar to this recipe.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 180 minutes

 

Ingredients:

4 tablespoons Agave Nectar

2 14.5 ounce cans diced tomatoes

1 teaspoon chili powder

4 tablespoons cider vinegar

1 tablespoon coriander

1 teaspoon cumin

1 teaspoon garlic powder

1 large onion, trimmed and cut into large rings

2 teaspoons onion powder

1 tablespoon dried oregano (leaves)

1 sweet red pepper, stemmed and seeded and cut into large rings

2 tablespoons Rocket Fuel (or your favorite hot sauce)

2 pounds boneless skinless chicken breast halves, trimmed

2 pounds boneless skinless chicken thighs, trimmed

1 teaspoon Tabasco sauce

4 tablespoons tomato paste

2 tablespoons whole grain mustard

Equipment:

glass baking pan

sauce pan

oven

frying pan

baking paper

aluminum foil

cutting board

baking pan

sieve

Cooking instruction summary:

Preheat oven to 275 degrees.Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom.Lay chicken over onions and peppers.In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.Pour the tomato mixture over the chicken. Cover with parchment paper then foil. (The parchment paper will prevent the tomato acids from reacting with the foil.)Place in oven for three hours.Remove the pan from oven and peel off parchment paper and foil.Place chicken on a cutting board and shred with two forks.Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dishPlace pulled chicken meat back in with tomato mixture in baking dish and mix to combine.

 

Step by step:


1. Preheat oven to 275 degrees.Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom.Lay chicken over onions and peppers.In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.

2. Pour the tomato mixture over the chicken. Cover with parchment paper then foil. (The parchment paper will prevent the tomato acids from reacting with the foil.)

3. Place in oven for three hours.

4. Remove the pan from oven and peel off parchment paper and foil.

5. Place chicken on a cutting board and shred with two forks.

6. Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish

7. Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.


Nutrition Information:

Quickview
229k Calories
31g Protein
5g Total Fat
12g Carbs
18% Health Score
Limit These
Calories
229k
12%

Fat
5g
8%

  Saturated Fat
1g
8%

Carbohydrates
12g
4%

  Sugar
8g
9%

Cholesterol
120mg
40%

Sodium
338mg
15%

Get Enough Of These
Protein
31g
64%

Vitamin B3
12mg
65%

Selenium
42µg
61%

Vitamin B6
1mg
53%

Phosphorus
333mg
33%

Vitamin C
23mg
29%

Vitamin B5
2mg
21%

Potassium
729mg
21%

Vitamin B2
0.28mg
16%

Magnesium
55mg
14%

Vitamin A
642IU
13%

Vitamin K
13µg
13%

Iron
2mg
13%

Zinc
1mg
12%

Vitamin B1
0.18mg
12%

Vitamin B12
0.64µg
11%

Manganese
0.2mg
10%

Vitamin E
1mg
9%

Copper
0.15mg
8%

Fiber
1g
7%

Folate
23µg
6%

Calcium
55mg
6%

covered percent of daily need
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