I try not to write recipes that call for “a bottled” anything, but sometimes a truly easy weeknight meal is necessary; and what could be more necessary after a week of water-damaging home emergencies and take out?
This Mexican pulled chicken recipe is very wholesome to begin with, but I think it is as healthy as you make it. You can always use the meat to make chicken tacos, but for the healthy version serve the chicken “taco salad” style on a bed of lettuce with black beans, tomatoes, avocado and sauteed peppers or in a whole wheat wrap.
A more indulgent version could be made with chicken thighs instead of chicken breast and served as a “torta” with oaxaca cheese, guacamole, and hot sauce on soft bread. If you have more time, check out my pulled pork and carnitas recipes.
Mexican Pulled Chicken(serves 2-4)
In a heavy, lidded pot heat olive oil to medium and add onion, cumin, chili powder and a big pinch of salt and pepper. Cook onion, stirring regularly until it starts to soften. Add chicken, salsa and chicken stock and bring to a simmer. Cover and cook for 15-20 minutes or until chicken is cooked through.
Remove chicken from pot and set aside. While chicken cools bring the uncovered sauce to a boil, and reduce for 5 minutes. When the chicken is cool enough shred it with two forks. Stir chicken back into sauce and reduce heat to low. Add lime juice. Taste and adjust for seasoning. Serve on rice, or tortillas with fresh tomatoes, shredded lettuce and avocado.