Description

This Mexican Pulled Chicken is tender, juicy, and bursting with bold spices and smoky flavor. Baked low and slow with layers of tomato, vinegar, mustard, and heat, this easy dish is perfect for tacos, burrito bowls, salads, or meal prep. It’s your go-to flavor-packed chicken for any fiesta night!

Ingredients

1 sweet red pepper, stemmed, seeded, sliced into large rings
1 large onion, trimmed and cut into large rings
2 pounds boneless skinless chicken breasts, trimmed
2 pounds boneless skinless chicken thighs, trimmed
4 tablespoons cider vinegar
2 (14.5 oz) cans diced tomatoes
4 tablespoons tomato paste
4 tablespoons agave nectar
2 tablespoons whole grain mustard
2 teaspoons onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon Tabasco sauce
1 tablespoon dried oregano leaves
1 tablespoon ground coriander
2 tablespoons hot sauce such as Rocket Fuel or preferred brand

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Instructions

Preheat oven to 275°F. Lightly spray a large baking dish with non-stick spray.
Layer the sliced red pepper and onion rings evenly on the bottom of the dish.
Place trimmed chicken breasts and thighs on top of the vegetable layer.
In a saucepan, combine cider vinegar, diced tomatoes, tomato paste, agave nectar, mustard, onion powder, cumin, chili powder, garlic powder, Tabasco sauce, oregano, coriander, and hot sauce. Bring to a boil while stirring, then remove from heat.
Pour the hot tomato mixture evenly over the chicken. Cover the dish first with parchment paper, then tightly with foil.
Bake for 3 hours.
Remove the dish from the oven and carefully uncover. Transfer the chicken to a cutting board and shred using two forks.
Strain most of the liquid from the tomato mixture in the dish, leaving behind the saucy solids.
Return the shredded chicken to the dish and mix it thoroughly with the flavorful solids.
Serve hot with tortillas, over rice, or in taco salads.

Notes

This dish is ideal for meal prep—store in the fridge for up to 4 days or freeze for up to 2 months.
Use both chicken breasts and thighs for a perfect balance of lean and juicy textures.
Adjust the spice level by using a milder or hotter hot sauce based on preference.
Serve with lime wedges, avocado, or fresh cilantro for extra flavor.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired