Description
This Dutch Oven Pulled Mexican Chicken recipe features tender, flavorful chicken thighs simmered in a spicy Mexican beer sauce with aromatic spices and onions. Perfect as a main dish or for tacos, this dish combines the richness of slow-simmered chicken with a delicious blend of Mexican seasonings, finished optionally under the broiler for crispy edges.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds Boneless Skinless Chicken Thighs
- 1/2 Tablespoon Kosher Salt (for seasoning chicken)
- 1/2 teaspoon Black Pepper
Cooking Ingredients
- 2 Tablespoons Olive Oil
- 2 large White Onions, diced
- 1 1/2 cup (12 oz) Mexican Beer
Spice Blend
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Chili Powder
- 1 Tablespoon Mexican Oregano
- 1/2 Tablespoon Kosher Salt
- 1/2 Tablespoon Ground Coriander
- 1 teaspoon Ground Cinnamon
Instructions
- Prepare and Season Chicken: Place chicken thighs on a sheet pan and pat dry with paper towels. Season generously with 1/2 tablespoon kosher salt and about 1/2 teaspoon black pepper. Set aside to let the seasoning absorb.
- Brown the Chicken: Heat olive oil in a Dutch oven over medium heat. Pat the chicken dry again before adding half the chicken to the pot. Cook for 3-4 minutes until the chicken easily releases and is golden brown on one side. Transfer browned chicken back to the sheet pan and repeat with the remaining chicken. Note that only one side is browned.
- Sauté Onions and Deglaze: Add diced onions to the Dutch oven and cook for 3-4 minutes until softened and starting to brown. If the pot bottom browns too quickly, deglaze with some of the beer to loosen browned bits and add flavor.
- Add Seasonings and Simmer: Pour the remaining Mexican beer and add the prepared spice blend (garlic powder, chili powder, Mexican oregano, salt, coriander, and cinnamon) to the pot. Bring to a boil, then reduce heat to low. Return the browned chicken to the pot, cover, and simmer for 20-25 minutes until the chicken is fully cooked and tender enough to shred.
- Shred Chicken and Combine: Transfer chicken to a bowl and shred with two forks. Return shredded chicken to the pot with the juices and toss to coat evenly.
- Optional Broil for Crispiness: For crispy edges, place the uncovered Dutch oven on the bottom rack of your oven under the broiler for 6-8 minutes. Ensure your Dutch oven can withstand 550ºF to 600ºF, or use a lower heat setting for safety. This step also reduces the sauce further.
Notes
- Use Mexican beer such as Corona or Modelo for authentic flavor.
- Only brown one side of the chicken to retain moisture during simmering.
- Deglazing with beer enhances depth of flavor and prevents burning.
- Check Dutch oven manufacturer guidelines before placing it under the broiler.
- Serve this pulled chicken in tortillas for tacos or alongside rice and beans.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
