Ingredients
Spice Mix
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
Chicken and Cooking
- 1 tablespoon extra virgin olive oil
- 2 pounds chicken breasts or thighs, skinless and boneless
- 1 cup chicken broth
Instructions
- Mix spices: In a small bowl, combine chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and dried oregano. Stir them together well to create your homemade chicken taco seasoning.
- Season chicken: Evenly coat both sides of the chicken breasts or thighs with the prepared spice blend for maximum flavor penetration.
- Sear chicken: Heat the extra virgin olive oil in a large skillet over medium heat. Add the seasoned chicken and sear it for about 2-3 minutes per side until it develops a nice golden-brown crust.
- Poach chicken: Pour chicken broth into the skillet with the seared chicken. Cover the skillet and let the chicken simmer gently for 15-20 minutes or until it reaches an internal temperature of 165°F, ensuring it is fully cooked and tender.
- Shred and serve: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir to coat it thoroughly with the remaining sauce. Keep it on low heat for an additional 3-5 minutes, allowing the flavors to meld before serving.
Notes
- Use boneless, skinless chicken thighs for more tender and juicy results, or chicken breasts for a leaner option.
- Adjust the chili powder quantity if you prefer a spicier or milder flavor.
- This pulled chicken works wonderfully in tacos, burritos, salads, or as a protein addition to rice bowls.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid drying out the chicken.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
