date: 2020-12-10T01:04:02.902Z 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: Anne Hernandez ratingvalue: 4.8 reviewcount: 43699 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: 279 calories recipecuisine: American preptime: "PT23M" cooktime: "PT51M" recipeyield: "1" recipecategory: Dinner ---  Hey everyone, it's John, welcome to our recipe page. Today, we're going to make a distinctive dish, mexican pulled chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious. Mexican Pulled Chicken is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Mexican Pulled Chicken is something that I've loved my entire life. To begin with this recipe, we have to first prepare a few ingredients. You can cook mexican pulled chicken using 18 ingredients and 6 steps. Here is how you can achieve that. ##### The ingredients needed to make Mexican Pulled Chicken: 1. Take chicken breasts, around 300g worth, 1. Make ready Chipotle BBQ sauce, 1. Get For the chicken dry rub 1. Make ready cayenne pepper, 1. Get smoked paprika, 1. Make ready garlic granules, 1. Get red chilli flakes, 1. Prepare pre-mixed Mexican herb blend, (optional), 1. Make ready Salt and white pepper to season, 1. Prepare For the broth base: 1. Take boiling water, 1. Get chipotle Morita dried chillies, 1. Get guajillo dried chillies, 1. Get chicken or vegetable stock, 1. Take For frying: 1. Take Enough vegetable oil to cover 2mm entire base of the skillet 1. Make ready Equipment recommended: 1. Take 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 is going to wrap it up with this special food mexican pulled chicken recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!