Tex-Mex pulled chicken: Difference between revisions

"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 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.

Tex-Mex pulled chicken

Tex-Mex Pulled chicken
Servings:	Serves 4 to 6
Calories per serving:	674
Ready in:	1 hour 45 minutes
Prep. time:	15 minutes
Cook time:	1 hour 30 minutes
Difficulty:
Recipe author:	Chef
First published:	31st October 2012

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons olive oil
• 1 onion, peeled and sliced
• 2 Cloves of garlic, peeled and crushed
• 1 teaspoon white cumin seeds ground to powder
• ½ teaspoon chilli powder (or to taste)
• ½ teaspoon mustard powder
• ½ teaspoon garlic powder
• ½ teaspoon ginger powder
• 1 teaspoon coriander seeds, ground to powder
• 1 teaspoon of paprika powder, smoked paprika powder is even better if you have it.
• Pinch of ground cinnamon powder
• * Note to self: go easy on the cinnamon!
• 1kg chicken pieces for four people, skin removed - one medium 1.3kg chicken, jointed, is ideal.
• sea salt and freshly ground black pepper to taste
• 2 teaspoons of muscovado sugar or brown sugar
• 190 ml (3/4 cup) cup of tomato salsa, you can make your own here but bottled salsa is still pretty good
• 250 ml (1 cup) chicken stock
• Juice and zest of ½ a lime

Method

1. Heat the olive oil in a pan and gently sauté the onion and garlic until it is translucent - about 6 minutes
2. Add the spices and stir-fry for a few minutes
3. Mix in the chicken, salsa brown sugar and chicken stock, bring to the boil then reduce to a simmer
4. Cover and cook for 40 minutes then remove the chicken pieces from the pot and allow to cool a little
5. Leave the cover off the pan and continue simmering the sauce until it is reduced by more than half and most of the sauce has gone - probably another 30 minutes.
6. Meanwhile use 2 forks and shred the meat from the bones
7. Once the sauce has reduced, add back the chicken, mix in the lime juice and zest and season to taste

• 

  Pulled chicken - after reducing the sauce and adding back the shredded chicken

• 

  The sauce after about 20 minutes

Serving suggestions

Serve on tortillas or similar flat breads Garnish with avocado slices, slices of lime, soured cream and salad leaves

Variations

This makes a great 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.