date: 2020-08-12T21:41:19.122Z image: https://img-global.cpcdn.com/recipes/37159bb85bcb0e64/751x532cq70/mexican-pulled-chicken-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/37159bb85bcb0e64/751x532cq70/mexican-pulled-chicken-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/37159bb85bcb0e64/751x532cq70/mexican-pulled-chicken-recipe-main-photo.jpg author: William Parsons ratingvalue: 4.9 reviewcount: 12811 recipeingredient: - " chicken breasts around 300g worth" - " Chipotle BBQ sauce" - " For the chicken dry rub" - " cayenne pepper" - " smoked paprika" - " garlic granules" - " red chilli flakes" - " premixed Mexican herb blend optional" - " Salt and white pepper to season" - " For the broth base" - " boiling water" - " chipotle Morita dried chillies" - " guajillo dried chillies" - " chicken or vegetable stock" - " For frying" - " Enough vegetable oil to cover 2mm entire base of the skillet" - " Equipment recommended" - " large cast iron skillet" recipeinstructions: - "Stir the chicken/vegetable stock through the boiling water, then add in the dried chilli peppers. Cover in cling film and set aside to infuse for at least an hour. The longer, the better." - "Mix together the dry rub ingredients in a bowl or upon a tray then cover the chicken breasts in the mixture evenly so no gaps are showing." - "Heat up a large skillet over a medium heat. Add in the oil. Place in the marinated chicken breasts and gently fry on both sides until lightly charred and the spices are cooked off." - "Pour in the pre prepared chilli broth by tipping it through a sieve to catch the rehydrated chilli peppers. Set the chillies aside on a chopping board. Bring the stock to a gentle simmer." - "Chop up the rehydrated chillies, discarding the stalks. Add them in with the chicken. Simmer away gently until the chicken is cooked right through. Once cooked through using a couple of forks shred up the chicken breasts by pulling them apart and leave the pieces to simmer in the now reduced broth." - "Once the broth has almost completely reduced down and soaked into the pulled chicken remove from the heat and stir through the chipotle BBQ sauce, simmer for a couple more minutes and if needed pour in around 50ml water to loosen up the sauce, depending on how dry/saucy you like your pulled chicken. It's now ready to serve! Enjoy. :)" categories: - Recipe tags: - mexican - pulled - chicken katakunci: mexican pulled chicken nutrition: 156 calories recipecuisine: American preptime: "PT38M" cooktime: "PT49M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, mexican pulled chicken. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious. Mexican Pulled Chicken is one of the most favored of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Mexican Pulled Chicken is something that I have loved my whole life. To get started with this particular recipe, we have to prepare a few components. You can cook mexican pulled chicken using 18 ingredients and 6 steps. Here is how you cook it. ##### The ingredients needed to make Mexican Pulled Chicken: 1. Make ready chicken breasts, around 300g worth, 1. Make ready Chipotle BBQ sauce, 1. Make ready For the chicken dry rub 1. Get cayenne pepper, 1. Make ready smoked paprika, 1. Get garlic granules, 1. Prepare red chilli flakes, 1. Make ready pre-mixed Mexican herb blend, (optional), 1. Prepare Salt and white pepper to season, 1. Prepare For the broth base: 1. Make ready boiling water, 1. Make ready chipotle Morita dried chillies, 1. Take guajillo dried chillies, 1. Take chicken or vegetable stock, 1. Take For frying: 1. Take Enough vegetable oil to cover 2mm entire base of the skillet 1. Prepare Equipment recommended: 1. Make ready large cast iron skillet ##### Steps to make Mexican Pulled Chicken: 1. Stir the chicken/vegetable stock through the boiling water, then add in the dried chilli peppers. Cover in cling film and set aside to infuse for at least an hour. The longer, the better. 1. Mix together the dry rub ingredients in a bowl or upon a tray then cover the chicken breasts in the mixture evenly so no gaps are showing. 1. Heat up a large skillet over a medium heat. Add in the oil. Place in the marinated chicken breasts and gently fry on both sides until lightly charred and the spices are cooked off. 1. Pour in the pre prepared chilli broth by tipping it through a sieve to catch the rehydrated chilli peppers. Set the chillies aside on a chopping board. Bring the stock to a gentle simmer. 1. Chop up the rehydrated chillies, discarding the stalks. Add them in with the chicken. Simmer away gently until the chicken is cooked right through. Once cooked through using a couple of forks shred up the chicken breasts by pulling them apart and leave the pieces to simmer in the now reduced broth. 1. Once the broth has almost completely reduced down and soaked into the pulled chicken remove from the heat and stir through the chipotle BBQ sauce, simmer for a couple more minutes and if needed pour in around 50ml water to loosen up the sauce, depending on how dry/saucy you like your pulled chicken. It's now ready to serve! Enjoy. :) So that's going to wrap this up for this special food mexican pulled chicken recipe. Thank you very much for your time. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!