Mexican Pulled Chicken
By Morrisons
Published on 14 May 2021
Created at home by our chef Jon, this versatile dish can be served with homemade flatbreads, rice salad or even potato wedges - de-lish!Time and servings
35 minsTotal time
35 minsCooking time
Ingredients
- 2 tbsp of ketchup
- 2 chicken breast, (alternatively, you can use 2x frozen chicken fillets)
- 1 tbsp of red wine vinegar
- 1.5 tsp of ground cumin
- 1 red pepper
- 1 onion, sliced
- 1 tsp of chilli powder
- 2 tsp of smoked paprika
- 1 tin chopped tomatoes
Method
Step 1
Rub the chicken with the cumin and the smoked paprika, salt and pepper.Step 2
Pre-heat the oven to 190c.Step 3
Fry the chicken on both sides in a frying pan, browning both sides to get a crusty spiced outer layer to the chicken.Step 4
Add the chopped onion, ketchup and chopped tomatoes to the pan, along with the vinegar.Step 5
Cover the pan with foil and place in the oven or place all the contents into an oven proof casserole dish.Step 6
Cook in the oven for 30-35 minutes.Step 7
After this time, remove the dish from the oven and carefully remove the foil.Step 8
Using two forks, shred the chicken into strands.Step 9
Taste, add some salt and pepper if needed, and if the sauce is too thin add it back to the oven (without the chicken) to cook uncovered for 5 more minutes before mixing it altogether.Step 10
Serve with wedges or rice salad or flatbreads.