This Mexican Inspired Pulled Chicken is the king of batch / mid week cooking
Inspired from a holiday in Oaxaca, this pulled chicken recipe is so tasty you'll be coming back for more over and over again. Great with tacos (paired with some guac, grilled peppers, salsa and cheese), or use it in rice bowls, as a pie filling or in sandwiches.Smokey and spicy this recipe is perfect for those who like smoky and psicy without it blowing your head off.
Pour the entire 300ml bottle of La Anita Al Pastor Marinade into a blender. Add the entire 400g can of pineapple along with all of its juice, 2 tsp chipotle in adobo, 1 tbsp smoked paprika, 1 tsp onion granules, 1 tsp garlic granules, 1 tsp ground cumin, and 1 tsp salt. Blend on high until completely smooth.
2.Marinate the Thighs Overnight:
Place the 2kg of chicken thighs in a large bowl or sealable container. Pour one-third of the blended sauce over the chicken, turning to coat every piece thoroughly. Cover tightly and refrigerate overnight.
Store the remaining two-thirds of the marinade in a sealed jar in the fridge for cooking tomorrow.
3.Braise Low and Slow:
Hob / Stovetop: Transfer the marinated chicken thighs along with their marinating liquid into a large pot or Dutch oven. Pour the reserved two-thirds of the sauce over the top. Bring the pot to a simmer over medium-high heat, then reduce the heat to low, cover tightly with a lid, and let it gently simmer for 90 minutes (or until the chicken starts to shred easily).
Slow Cooker: Add the chicken, its marinating liquid, and the reserved two-thirds of the sauce into the slow cooker. Cover and cook on HIGH for 90 minutes to 2 hours (or LOW for 3–4 hours) until tender enough to pull easily.
4.Shred & Combine:
Remove the chicken thighs from the pot onto a cutting board and shred the meat using two forks. Simmer the remaining sauce in the pot over medium heat for 5–10 minutes until it thickens slightly, then fold the 2kg of shredded chicken back into the sauce until every piece is richly coated.
FAQ's
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are strongly recommended because their extra fat and connective tissue keep the meat juicy during a 90-minute braise. If using breasts, shorten the cooking time to around 45–60 minutes and monitor closely so they don't dry out.
Can I crisp up the pulled chicken for tacos?
Absolutely. Heat a splash of oil in a cast-iron skillet over high heat. Spread a batch of the shredded chicken in a single layer and let it sear undisturbed for 3–4 minutes until the edges turn dark and crispy.
How long will leftovers keep?
Store cooled chicken in an airtight container in the fridge for up to 4 days. You can also freeze it in its sauce for up to 3 months—thaw overnight in the fridge and reheat gently on the stovetop.
Is this recipe very spicy?
It has a mild-to-medium kick from the 2 teaspoons of chipotle in adobo. The sweetness from the canned pineapple and the savory base of the La Anita marinade balance out the heat. To dial back the spice, use 1 teaspoon of chipotle; to increase it, add a extra spoonful of adobo sauce.
Can i use the chicken in things other than tacos?
Yes! This chicken is so versatile -- you can create rice bowls, use it as a sandwich or burger filling, use it in dumplings. Really the options are endless.
