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:
covered percent of daily need
