Pulled Chicken Mexican (Print Version)

Soft and tasty chicken, shredded and cooked with Mexican-inspired seasonings. Perfect addition to tacos, quesadillas, or bowls.

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 2 pounds boneless, skinless chicken thighs or breasts.
03 - 1 cup chicken stock.
04 - 1/2 teaspoon black pepper.
05 - 1 teaspoon garlic powder.
06 - 1 1/2 teaspoons salt.
07 - 1/2 teaspoon paprika.
08 - 1/2 teaspoon ground cumin.
09 - 2 teaspoons chili powder.
10 - 1/2 teaspoon dried oregano.
11 - 1 teaspoon onion powder.

# Steps:

01 - Mix oregano, cumin, salt, onion powder, pepper, paprika, garlic powder, and chili powder together in a small bowl.
02 - Generously rub the spice blend all over both sides of the chicken pieces.
03 - Warm some oil in a big pan over medium heat. Cook the chicken for a couple of minutes on each side until it starts to brown.
04 - Pour in the chicken stock, close the lid, and let the chicken cook gently for 15-20 minutes or until it hits 165°F.
05 - Take the chicken out and pull it apart using two forks. Put it back in the pan, mix it with the juices, and cook for 3-5 more minutes.

# Helpful Notes:

01 - Chicken thighs taste richer than breasts here.
02 - Great for making burritos or tacos.
03 - It'll stay fresh in the fridge for up to 4 days.

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