Mexican Pulled Chicken | Slimming World Friendly Recipe – Fatgirlskinny.net
Indulge in the vibrant flavors of Mexican cuisine with our “Slimming World-Friendly Mexican Pulled Chicken” recipe. This savory and tender pulled chicken dish boasts all the zesty spices you love, without the worry of syn’s. Whether served in tacos, burritos, or alongside your favorite low-syn sides, this dish is a delicious and guilt-free addition to your weekend menu. Get ready for a fiesta of flavor that’s as wholesome as it is satisfying!
With its bold and savory flavors, it can be the star of your tacos, burritos, enchiladas, or quesadillas. It’s equally fabulous as a topping for salads, stuffed into sandwiches, or layered on a bed of rice. The beauty of this dish lies in its ability to adapt to your meal planning and creativity. Whether you’re looking for a quick and satisfying weeknight dinner or planning a weekend gathering with friends, Mexican Pulled Chicken effortlessly transforms into the centerpiece of a variety of delightful meals.
Why you’ll love this recipe….
- Delicious
- Full of flavour
- Easy to make
- Filling
- So versatile
- Mexican theme night favorite
- Syn Free on the Slimming World plan
- Low in calories
- Batch cook friendly
Serving Suggestions for Mexican Pulled Chicken
Here are some serving suggestions for your Mexican Pulled Chicken:
- Tacos: Load up soft or hard taco shells with the pulled chicken, and add your favorite toppings like shredded lettuce, diced tomatoes, sliced avocado, grated cheese, and a dollop of sour cream. Squeeze a fresh lime wedge over the top for an extra burst of flavor.
- Burritos: Wrap the pulled chicken in large tortillas along with some rice, black beans, salsa, and guacamole for a hearty burrito. Don’t forget the cheese!
- Enchiladas: Use the pulled chicken as a delicious filling for enchiladas. Roll it up in corn tortillas, place them in a baking dish, cover with enchilada sauce and cheese, then bake until bubbly.
- Quesadillas: Create cheesy and gooey quesadillas by sandwiching the pulled chicken between tortillas along with melted cheese. Serve with salsa and sour cream for dipping.
- Salads: Top a bed of fresh greens with pulled chicken, diced tomatoes, sliced avocados, and a drizzle of your favorite dressing for a lighter meal.
- Sandwiches: Make a satisfying sandwich with the pulled chicken on a crusty roll or soft bun. Add lettuce, tomato, and a spicy mayo or chipotle sauce for extra flavor.
- Rice Bowls: Serve the Mexican Pulled Chicken over a bowl of cooked rice or cauliflower rice. Add black beans, corn, salsa, and some sliced jalapeños for a well-rounded meal.
- Loaded Nachos: Pile the pulled chicken onto a plate of tortilla chips, sprinkle with cheese, and broil briefly until the cheese melts. Top with jalapeños, guacamole, sour cream, and salsa.
- Tostadas: Place the pulled chicken on crisp tostada shells and top with refried beans, shredded lettuce, diced tomatoes, and crumbled queso fresco.
- Wrap it up: Roll the pulled chicken in large lettuce leaves for a low-carb, gluten-free option.
- Pasta: Stir into freshly cooked pasta for a Mexican delight. Top with grated cheese and pop in the oven for 5 minutes.
Feel free to mix and match these serving ideas based on your preferences and what you have on hand. Mexican Pulled Chicken is incredibly versatile, making it a fantastic addition to various meals and occasions.
Would this recipe work with something other than chicken?
Yes, you can swap the chicken for a different meat in the Mexican Pulled Chicken recipe. Here are a few alternatives you can use:
- Pork: Pork is a common alternative for pulled meat dishes. Pork shoulder or pork butt is often used for pulled pork. You can prepare it in a similar way as the chicken, adjusting the cooking time as needed for the specific cut of pork you choose.
- Beef: Beef, such as chuck roast or brisket, can also be used for pulled meat. Slow-cook the beef until it’s tender and easily shreddable. You can use similar seasonings and spices as you would with chicken.
- Turkey: Ground turkey or turkey thighs can be used as a leaner option. Cook the turkey with the same seasonings and spices for a turkey-based pulled meat.
- Jackfruit (Vegetarian/Vegan): If you’re looking for a meatless option, young green jackfruit can mimic the texture of pulled meat when cooked and shredded. It’s a great choice for vegetarians and vegans.
Batch Cook – Storage Information
- Fridge: Allow to cool and then refrigerate any leftovers in an airtight container for up to 3-4 days.
- Reheat:
Microwave: Place the desired portion in a microwave-safe dish, cover it with a microwave-safe lid or microwave-safe plastic wrap (leave a small vent), and heat at medium power in 1-2 minute increments until it’s heated through, stirring occasionally.
Hob: Heat it in a pan over medium heat, stirring frequently until it’s hot.
Oven: Preheat your oven to around 180c, place the pulled chicken in an oven-safe dish, cover it with foil to prevent drying, and heat for about 20-30 minutes, or until it’s heated through. - Freezer: Allow to cool and then pop portions into freezer bags. Allow to thaw before reheating. Keep for up to 3 months.
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Mexican Pulled Chicken
- 900g Boneless skinless chicken thighs
- 1 Onion [Finely diced]
- 3 Garlic Cloves [Minced]
- 400g Chopped Tomatoes [Canned]
- 1 Green Chilli [Finely chopped]
- 1 tbsp Mild Chilli Powder
- 1 tsp Ground Cumin
- 1 tsp Paprika
- ½ tsp Dried Oregano
- ½ tsp Ground Coriander
- ¼ tsp Cayenne Pepper
- 250ml Chicken Stock
- Salt and Pepper to taste
- Sear the Chicken: Heat the pan with some cooking spray over medium-hot heat. Season the chicken pieces with salt and pepper, then add them to the hot skillet. Sear the chicken for about 2-3 minutes per side until lightly browned. Remove the chicken from the pan and set it aside.
- Sauté Onions and Garlic: In the same pan, add the chopped onions and minced garlic. Sauté for about 2-3 minutes until they become fragrant and slightly translucent.
- Add Seasonings and Tomatoes: Stir in all of the spices. Cook for another 1-2 minutes to toast the spices. Add the chopped tomatoes and diced green chili. Stir to combine.
- Simmer the Chicken: Return the seared chicken pieces to the pan and pour in the chicken stock. Bring the mixture to a simmer.
- Cook Low and Slow: Reduce the heat to low, cover the pan with a lid, and let the chicken simmer gently for about 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally to ensure even cooking.
- Shred the Chicken: Once the chicken is fully cooked, use two forks to shred it directly in the pan. The chicken should easily pull apart.
- Serve or Store: Serve the Mexican Pulled Chicken or allow it to cool and store portions.
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