Mexican Pulled Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp olive oil1 onion, roughly chopped2 heaping tsp ground cumin1 tsp chili powdersalt and black pepper, to taste2 lbs boneless, skinless chicken breast1 can (14.5 oz) light chicken stock1 lime, juiced
In a large lidded saucepot, 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 simmer. Cover and cook 30+ 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 10 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 seasoning.
Serving Size: Makes anywhere from 4-8 servings of chicken and sauce
Number of Servings: 6
Recipe submitted by SparkPeople user ALIKATE17.
Remove chicken from pot and set aside. While chicken cools, bring the uncovered sauce to a boil, and reduce for 10 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 seasoning.
Serving Size: Makes anywhere from 4-8 servings of chicken and sauce
Number of Servings: 6
Recipe submitted by SparkPeople user ALIKATE17.
Nutritional Info Amount Per Serving
- Calories: 230.5
- Total Fat: 6.8 g
- Cholesterol: 87.6 mg
- Sodium: 578.6 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.4 g
- Protein: 35.9 g
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