Mexican Style Pulled Chicken
From elgourmand2 8 years ago
- 8 Hrs to make
- Serves Some
Got some tough old birds that need tenderizin? Try this. Seriously, there are heaps of Mexican recipes around that call for, or can be made with, chicken and every one of them is better if you use pulled chicken. Read more It’s really easy to do. Prep time should be 15-20 minutes and post cook time another 20-30 minutes. Chicken tacos, burritos or enchiladas are really special with this chicken. It will last 4 days in the fridge and 6 months in the freezer. Just so you’ll know, Fipe made this recipe using some aggro business, factory chicken she got in town and was complaining that it was one small notch better than a cardboard box. We broke out a package of my free range chicken stuff and had a taste. Then we made chicken tacos. See less
Ingredients
- • 4 lb. (2 kg.) chicken, skin removed. Either a cut up whole roasting bird or chicken pieces. Use chicken on the bone and get lots of flavor. shopping list
- • 1 onion, coarsely chopped. shopping list
- • 1 jalapeno, seeded and ribs removed, chopped. More if you like. shopping list
- • 1¼ Tbs. table salt. I use non-iodized sea salt. shopping list
- • 1 tsp. course ground black pepper. shopping list
- • 2 cloves garlic, minced. About 2 tsp. shopping list
- • ½ tsp. whole Rosemary. shopping list
- • ½ cup dry red wine. shopping list
- • 1 large bay leaf. shopping list
- • 2 medium oranges, juice only. shopping list
- Rub: shopping list
- • 2 tsp.. dried oregano. shopping list
- • 1 tsp. chili powder. shopping list
- • 1 Tsp. ground cumin. shopping list
- • 2 tsp. olive oil. shopping list
How to make it
- 1. Rinse and dry the chicken, rub in salt and pepper.
- 2. Combine the rub ingredients then rub all over the pork. Rub this in well.
- 3. Cover and let sit 30 minutes.
- 4. Place the chicken in a slow cooker, top with the onion, jalapeño and spices, pour the wine over it all and squeeze the juice of the orange over the top.
- 5. Cook on low for 8 to 10 hours or on high for 6 hours. Check the liquid about half way through and add a bit if needed. I never have to but not all slow cookers are the same.
- 6. Remove chicken from the slow cooker and let cool slightly. The meat should be tender and falling off the bone.
- 7. Shred the chicken using two forks or your hands. Discard the bones and bay leaf.
- 8. Skim off the fat from the juices remaining in the slow cooker and discard the fat. If you are left with a lot more than 1½ to 2 cups of juice, reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). Set aside.
- To Freeze:
- 1. Pour the juices over the chicken and store in ziplock bags or airtight containers. Freeze in small batches for convenience. Defrost completely before following the next steps to brown.
- To Serve:
- 1. Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded chicken into the pan and press down and cook until the bottom side is golden brown and crusty. See Photo
- 2. If using straight from the slow cooker, pour the juices over the chicken, heat through and serve or add to your recipe immediately (if you are using defrosted Carnitas, the juices are already on the meat).
- Any dish made with pulled chicken is just miles ahead of the same dish made with ground chicken or turkey.
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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