MEXICAN PULLED CHICKEN
MEXICAN PULLED CHICKEN
Mexican Pulled Chicken is easy to make, super flavorful and the basis for so many delicious meals!
Jack recently prepared a wonderful Mexican-themed dinner for us, and this Mexican Pulled Chicken recipe played a starring role in several of the dishes he made. This chicken is perfectly flavored with a spicy blend of tomatoes and peppers as well as other seasonings.
INGREDIENTS
- 1 sweet red pepper, stemmed and seeded and cut into large rings
- 1 large onion, trimmed and cut into large rings
- 2 pounds boneless skinless chicken breast halves, trimmed
- 2 pounds boneless skinless chicken thighs, trimmed
- 4 tablespoons cider vinegar
- 2 14.5 ounce cans diced tomatoes
- 4 tablespoons tomato paste
- 4 tablespoons Agave Nectar
- 2 tablespoons whole grain mustard
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon Tabasco sauce
- 1 tablespoon dried oregano (leaves)
- 1 tablespoon coriander
- 2 tablespoons Rocket Fuel (or your favorite hot sauce)
INSTRUCTIONS
- Preheat oven to 275 degrees F.
- 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 dish
- Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.
Original Recipes Visit mexican pulled chicken @ afamilyfeast.com