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{{#seo:
|title=Tex-Mex pulled chicken Cooking with chillies recipe
|titlemode=replace
|keywords=#texmexpulledchicken #chicken #brownsugar #garlic #sauce #onion #oliveoil #ground #salsa #zest #chickenstock
|hashtagrev=032020
|description="If this is only half as good as our pulled pork recipe, it will be brilliant."Well, not a quite as good as pulled pork, but very tasty, and it went a
}}

''"If this is only half as good as our [[Pulled pork|pulled pork]] recipe, it will be brilliant."''

Well, not a quite as good as pulled pork, but very tasty, and it went a long way. Using a medium chicken and lots of home made salsa it would probably stretch to 6 people. I added crushed new potatoes to the wrap, just because we had some spare - that helped to bulk it out and made it a little different.
{{recipesummary
|TotalCalories = 2696
|PortionCalories = 674
|DatePublished=31st October 2012
|Author=Chef
|ImageComment = Tex-Mex Pulled chicken|pulled chicken; served in a seedy [[tortilla]]
|Servings = Serves 4 to 6
|Difficulty = 2
|TotalTime = 1 hour 45 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour 30 minutes
|Image = [[Image:Tex-Mex pulled chicken recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Pullit - pullet!''

5/5 

Geddit? Pulled anything, is brilliant in my book!

 [[User:TheJudge|The Judge]] 
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</table>

{{RecipeIngredients
| 2 tablespoons [[Olive oil|olive oil]]
| 1 [[Onion|onion]], peeled and sliced
| 2 Cloves of [[Garlic|garlic]], peeled and crushed
| 1 teaspoon white [[Cumin seeds|cumin seeds]] [[Ground|ground]] to powder
| ½ teaspoon [[Chilli powder|chilli powder]] (or to taste)
| ½ teaspoon [[Mustard powder|mustard powder]]
| ½ teaspoon [[Garlic powder|garlic powder]]
| ½ teaspoon [[Ginger powder|ginger powder]]
| 1 teaspoon [[Coriander seeds|coriander seeds]], [[Ground|ground]] to powder
| 1 teaspoon of [[paprika powder]], [[smoked paprika powder]] is even better if you have it.
| Pinch of [[Ground cinnamon|ground cinnamon]] powder
|* Note to self: go easy on the [[cinnamon]]!
| 1kg [[Chicken|chicken]] pieces for four people, skin removed - one medium 1.3kg [[chicken, jointed]], is ideal.
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] to taste
| 2 teaspoons of [[muscovado sugar]] or [[brown sugar]]
| 190 ml (3/4 cup) cup of [[Tomato salsa|tomato salsa]], you can make your own here but bottled [[Salsa|salsa]] is still pretty good
| 250 ml (1 cup) [[Chicken stock|chicken stock]]
| [[Juice]] and [[Zest|zest]] of ½ a [[Lime|lime]]
}}
===Method===

{{RecipeMethod
| Heat the [[Olive oil|olive oil]] in a pan and gently sauté the [[Onion|onion]] and [[Garlic|garlic]] until it is translucent - about 6 minutes
| Add the [[Spices|spices]] and [[Stir-fry|stir-fry]] for a few minutes
| Mix in the [[Chicken|chicken]], [[Salsa|salsa]] [[brown sugar]] and [[Chicken stock|chicken stock]], bring to the [[Boil|boil]] then reduce to a [[Simmer|simmer]]
| Cover and cook for 40 minutes then remove the [[Chicken|chicken]] pieces from the pot and allow to cool a little
| Leave the cover off the pan and continue [[Simmering|simmering]] the [[Sauce|sauce]] until it is reduced by more than half and most of the sauce has gone - probably another 30 minutes.
| Meanwhile use 2 forks and shred the [[Meat|meat]] from the [[bones]]
| Once the [[Sauce|sauce]] has reduced, add back the [[Chicken|chicken]], mix in the [[Lime juice|lime juice]] and [[Zest|zest]] and season to taste
}}
<gallery widths=250px heights=250px perrow=5>
Image:Tex-Mex pulled chicken reduced.jpg|thumb|300px|right|Pulled chicken - after reducing the sauce and adding back the shredded chicken
Image:Tex-Mex pulled chicken sauce.jpg|thumb|300px|right|The sauce after about 20 minutes
</gallery>
===Serving suggestions===
Serve on [[Tortillas|tortillas]] or similar [[Flat breads|flat breads]]
Garnish with [[Avocado|avocado]] slices, slices of lime, [[Soured cream|soured cream]] and salad leaves
===Variations===
This makes a great [[Sandwich|sandwich]] filler too.
===Chef's notes===
As I almost invariably do after jointing a chicken, I cut slashes all over the chicken pieces; refrigerate and marinade them in the juice of a lime and a big pinch of salt. It's a habit picked up from an Indian cookery course that seems to make chicken very tender and tasty.
==See also==
* {{See also - Jointing a chicken}}
{{Template:PeelingGinger}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Tex-Mex recipes]]
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Favourite recipes]]
[[Category:Baked or roasted]][[Category:Stewed, braised or pot roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/texmexpulledchicken|#texmexpulledchicken]] [[Special:Search/chicken|#chicken]] [[Special:Search/brownsugar|#brownsugar]] [[Special:Search/garlic|#garlic]] [[Special:Search/sauce|#sauce]] [[Special:Search/onion|#onion]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/ground|#ground]] [[Special:Search/salsa|#salsa]] [[Special:Search/zest|#zest]] [[Special:Search/chickenstock|#chickenstock]]
</code>

Tex-Mex pulled chicken - Revision history

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