Easiest Way to Cook ��️ Perfect Mexican Pulled Chicken Recipes ❣ by Dominique Crenn

How to Making Recipes Mexican Pulled Chicken using 18 ingredients and 6 steps

Mexican Pulled Chicken. - - If you are like a lot of us, that you should be consuming more healthy. Nonetheless, making a constructive change in your consuming habits doesn't suggest that you can't make your favourite recipes anymore. With the renewed interest in healthy cooking and eating, there are many new and interesting ways to adapt your time-tested recipes to make them higher for you- and you can do it without sacrificing a bit of taste. It does not matter why you might be altering your eating habits- in your health or your appearance- making adjustments does not imply giving up all of your favourite meals.

➽ 2 chicken breasts, around 300g worth,.
➽ 4 tbsp Chipotle BBQ sauce,.
➽ For the chicken dry rub.
➽ 1/2 tsp cayenne pepper,.
➽ 2 tsp smoked paprika,.
➽ 1 tsp garlic granules,.
➽ 1/2 tsp red chilli flakes,.
➽ 1 tsp pre-mixed Mexican herb blend, (optional),.
➽ Salt and white pepper to season,.
➽ For the broth base:.
➽ 1 pint (500 ml) boiling water,.
➽ 1-2 chipotle Morita dried chillies,.
➽ 3 guajillo dried chillies,.
➽ 1 cube chicken or vegetable stock,.
➽ For frying:.
➽ Enough vegetable oil to cover 2mm entire base of the skillet.
➽ Equipment recommended:.
➽ 1 large cast iron skillet.

Stir the chicken/vegetable stock through the boiling water, then add in the dried chilli peppers. Cover in cling film and set aside to infuse for at least an hour. The longer, the better..
Mix together the dry rub ingredients in a bowl or upon a tray then cover the chicken breasts in the mixture evenly so no gaps are showing..
Heat up a large skillet over a medium heat. Add in the oil. Place in the marinated chicken breasts and gently fry on both sides until lightly charred and the spices are cooked off..
Pour in the pre prepared chilli broth by tipping it through a sieve to catch the rehydrated chilli peppers. Set the chillies aside on a chopping board. Bring the stock to a gentle simmer..
Chop up the rehydrated chillies, discarding the stalks. Add them in with the chicken. Simmer away gently until the chicken is cooked right through. Once cooked through using a couple of forks shred up the chicken breasts by pulling them apart and leave the pieces to simmer in the now reduced broth..
Once the broth has almost completely reduced down and soaked into the pulled chicken remove from the heat and stir through the chipotle BBQ sauce, simmer for a couple more minutes and if needed pour in around 50ml water to loosen up the sauce, depending on how dry/saucy you like your pulled chicken. It's now ready to serve! Enjoy. :).

Mexican Pulled Chicken -