This smoky, spicy pulled chicken is ridiculously juicy and endlessly versatile. Pile it into tacos, rice bowls or toasties for pure weeknight joy.
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Serves
6
Onion
Garlic
Peppers
Ground Coriander
Ground Cumin
Chipotle Paste
Tomato Purée
Chicken Stock
Boneless Skinless Chicken Thigh
Olive Oil
Salt
Black Pepper
Unlock the remix meals
Download the Mop app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mop app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Serves
6
Onion
Garlic
Peppers
Ground Coriander
Ground Cumin
Chipotle Paste
Tomato Purée
Chicken Stock
Boneless Skinless Chicken Thigh
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Unlock the remix meals
Download the Mop app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mop app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
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Step 1.
Finely dice the onion, grate the garlic and thinly slice the peppers.
Step 2.
Set a large saucepan over a medium heat with a drizzle of olive oil. Add the onion and peppers. Cook for 5–7 mins until softened, then add the garlic, coriander, cumin, chipotle paste and tomato purée. Cook for 2 mins until fragrant and slightly darkened.
Step 3.
Add the chicken thighs to the pan and pour in the chicken stock. Season with salt and pepper. Bring to the boil, then simmer over a medium heat for 20–25 mins until the chicken is tender and the sauce has thickened. Add a splash of water if you want it saucier, or let it reduce more if you want it thicker.
Step 4.
Use two forks to shred the chicken directly in the pan. Stir it all together so everything’s coated in that smoky sauce.
Step 5.
If prepping ahead, let it cool to room temp and then spoon into a container and chill until needed.
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