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https://www.amazon.co.uk/Little-Green-Spoon-Deliciously-home-cooking/dp/1785032763/ref=sr_1_1?ie=UTF8&qid=1472740214&sr=8-1&keywords=the+little+green+spoon
Recipes

Pulled Mexican Chicken

Mexican Pulled Chicken4
Ingredients

  • 2 Tablespoons of Olive Oil
  • 4 Chicken Breasts
  • 1 White Onion, Diced
  • 1 Teaspoon of Dried Oregano
  • 1 Teaspoon of Ground Cumin
  • 1 Teaspoon of Paprika
  • 1/2 Teaspoon of Chili Powder
  • 2 Cloves of Garlic, Minced
  • 1x400g Tin of Chopped Tomatoes
  • 1 Tablespoon of Apple Cider Vinegar
  • Coarse Salt & Pepper

This recipe has been on my to-blog list for absolutely ages. I really wanted to get the recipe up because I think loads of you will love this as a make ahead or meal prep dish. It’s so easy, taking about half an hour start to finish and it makes the best packed lunch or reheated dinner. Have it with whatever you like or with all the trimmings of my Vegan Mexican Quinoa Bowl.

Mexican Pulled Chicken2

Add a tablespoon of olive oil to a medium-large pot on medium heat. Season the chicken breasts with salt and pepper and then add them to the pot. Cook them for a 2-3 minutes on each side until lightly golden (the inside should still be uncooked). Then remove them from the pot and set them aside on a plate.

Add another tablespoon of olive oil to the pot followed by the diced onion. Let it cook for a few minutes until it’s starting to soften. Then sprinkle in all of the spices and minced garlic and toss it all around. Add in the tin of chopped tomatoes, the vinegar, a good pinch of coarse salt and stir well.

Adjust the heat to bring it to a simmer and then add the chicken breast back in. Stir so that they’re coated in the sauce. Pop the lid on and let it all simmer for about 20 minutes.

After 20 minutes, remove the lid and take the chicken out and add it to a large plate or bowl. Leave the sauce to simmer and reduce while you pull the chicken. Use a fork and knife to pull and shred the chicken into small shreds.

Add the pulled chicken back to the sauce and toss. Let it all simmer away for another 5 minutes, to allow the sauce to thicken a little bit more and the chicken to absorb the sauce.

Then serve and enjoy! To keep for later, let it cool completely before storing in an airtight container in the fridge.

7 Comments to Pulled Mexican Chicken

  1. Sarah says:

    This sounds delicious. What can I use instead of apple cider vinegar?

  2. Martina says:

    Looks great and I have all the ingredients!! Definitely trying it for a few dinners this week 😊

  3. michelle says:

    When are you supposed to add in the vinegar?

  4. Brian says:

    Hi. At what stage is the apple cider vinegar added? Thanks.