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A close-up of a rustic white bowl filled with flavorful Mexican Pulled Chicken, garnished with fresh cilantro and lime wedges.
Reda

Flavorful Mexican Pulled Chicken (Pollo Deshebrado)

A simple yet incredibly flavorful Mexican Pulled Chicken, simmered in a rich, smoky chipotle-tomato sauce. Perfect for tacos, burritos, salads, and more!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts or a mix of breasts and thighs
  • 1 tbsp olive oil
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
For the Chipotle-Tomato Sauce
  • 1 can (14.5 oz) fire-roasted diced tomatoes undrained
  • 1/2 cup chicken broth low sodium
  • 2-3 chipotle peppers in adobo sauce adjust to your preferred spice level
  • 1 tbsp adobo sauce from the can of chipotles
  • 2 tsp smoked paprika
  • 1 tsp dried oregano preferably Mexican oregano
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tbsp fresh lime juice

Equipment

  • Dutch Oven or large pot with lid
  • Blender
  • Two Forks

Method
 

Prepare the Chicken and Aromatics
  1. Pat the chicken breasts dry with paper towels and season them generously on all sides with the salt and black pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes.
  3. Add the minced garlic to the pot and cook for another minute until fragrant, stirring constantly to prevent burning.
Sear, Simmer, and Shred
  1. Push the onions and garlic to the sides of the pot. Add the seasoned chicken breasts to the center in a single layer. Sear for 3-4 minutes per side, until a golden-brown crust forms. Do not overcrowd the pot; work in batches if necessary.
  2. While the chicken sears, combine the fire-roasted tomatoes, chicken broth, chipotle peppers, adobo sauce, smoked paprika, oregano, cumin, and chili powder in a blender. Blend until the sauce is completely smooth.
  3. Pour the blended sauce over the chicken in the pot. Stir gently to combine with the onions. Bring the mixture to a simmer.
  4. Once simmering, reduce the heat to low, cover the pot, and let it gently simmer for 60-70 minutes, or until the chicken is fork-tender and cooked through.
  5. Carefully remove the chicken breasts from the pot and place them in a large bowl or on a cutting board. Using two forks, shred the chicken.
  6. Return the shredded chicken to the sauce in the pot. Stir in the fresh lime juice. Let it simmer uncovered for 5 more minutes, allowing the chicken to fully absorb the delicious sauce. Taste and adjust seasoning if needed. Serve warm.

Notes

Spice Level: Adjust the number of chipotle peppers to your liking. Use 1-2 for mild, 3 for medium heat.
Slow Cooker Method: After searing the chicken and sautéing the aromatics, transfer everything to a slow cooker. Pour the blended sauce over top, and cook on low for 4-6 hours or high for 2-3 hours. Shred and return to the sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This chicken also freezes well for up to 3 months.