![Mexican Pulled (Shredded) Chicken](https://img.gluten.ai/recipe-images/7c6bb2ef74797dad38532e08ed616c5a4822d0939ac28d94ab90186011a1145c.jpg)
breakfast•main dish•dinner•lunch
Mexican Pulled (Shredded) Chicken
For Hidradenitis Suppurativa
Autoimmune Protocol
184 kcal
10 gfat
1 gcarbs
22 gprotein
Nutrition Notes
For Hidradenitis *
The Mexican Pulled Chicken recipe is appropriate for Hidradenitis Suppurativa as it does not contain...
Autoimmune Protocol *
This recipe is appropriate for the Autoimmune Protocol Diet as it consists of boneless, skinless chi...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 1 1/2 -2 lb. boneless, skinless chicken thighs (see notes for breasts)
- 2 tablespoons extra-virgin olive oil (plus more for skillet, if needed)
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- juice and zest of one lime
- lime wedges and fresh cilantro (for serving, optional)
Preparation
- 1
Step 1
Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup. - 2
Step 2
Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours. - 3
Step 3
Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast). - 4
Step 4
Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit. - 5
Step 5
Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices. - 6
Step 6
Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course. Bon appetit!
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