date: 2020-10-24T05:00:07.729Z 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: Troy Burton ratingvalue: 4.2 reviewcount: 11409 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: 152 calories recipecuisine: American preptime: "PT16M" cooktime: "PT37M" recipeyield: "2" recipecategory: Lunch ---  Hey everyone, it's John, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, mexican pulled chicken. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious. Mexican Pulled Chicken is one of the most favored of recent trending foods in the world. It's easy, it's quick, it tastes delicious. It's appreciated by millions every day. Mexican Pulled Chicken is something that I have loved my entire life. They're fine and they look fantastic. To get started with this particular recipe, we have to first prepare a few components. You can cook mexican pulled chicken using 18 ingredients and 6 steps. Here is how you can achieve it. ##### The ingredients needed to make Mexican Pulled Chicken: 1. Prepare chicken breasts, around 300g worth, 1. Make ready Chipotle BBQ sauce, 1. Get For the chicken dry rub 1. Get cayenne pepper, 1. Prepare smoked paprika, 1. Get garlic granules, 1. Get red chilli flakes, 1. Get pre-mixed Mexican herb blend, (optional), 1. Take Salt and white pepper to season, 1. Get For the broth base: 1. Make ready boiling water, 1. Make ready chipotle Morita dried chillies, 1. Make ready guajillo dried chillies, 1. Get chicken or vegetable stock, 1. Make ready For frying: 1. Prepare Enough vegetable oil to cover 2mm entire base of the skillet 1. Make ready Equipment recommended: 1. Make ready large cast iron skillet ##### Instructions 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 is going to wrap this up for this exceptional food mexican pulled chicken recipe. Thanks so much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!