Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Pulled Mexican Chicken

Pulled Mexican Chicken

Chicken thighs are one of my favorite cuts of meat. Succulent and flavoursome, I’m unsure why they fell out of favour for the breast. Always significantly cheaper than the breast, a great choice for those who are on a tighter budget. This recipe had a little kick, but can be adjusted to suit any pallete. It’s also very easy and takes little care. If you are serving to non low carbers serve some corn torillas on the side, or crunchy taco shells! 

Equipment required 

1 lrg saucepan with lid or slow cooker 

Shopping list (for 4-6 people) 

800g of chicken thighs, skinless & boneless 

1 heaped tsp smoked paprika, cumin, oregano, garlic granules, onion salt, chilli powder 

1 tbsp cocoa powder 

2-3 tbsp of brown rice syrup (or alternative sweetner) 

3 tbsp of Apple cider vinegar 

200g passata

Method to the madness 

Heat the fry pan to a medium high heat 

Add the chicken thighs, sliced in half if they are large 

Add the spices and toast for 1 minute

Add the remaining ingredients and mix well 

Place the lid on and let it come to the boil

Turn the heat down, keep the lid on and leave it to cook for about 1hr, stirring every so often. Once the chicken falls apart it’s done, break it apart in the pan and serve 

I topped mine with cheese and sour cream and served it with lettuce, tomato, guacamole and sweet corn

Chose your favorite sides and toppings for yours 



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