Mexican pulled chicken

3 steps

Prep:20minCook:1h 20min

Updated at: Thu, 17 Aug 2023 10:39:06 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories378.5 kcal (19%)

Total Fat15.1 g (22%)

Carbs28.4 g (11%)

Sugars4.8 g (5%)

Protein32.3 g (65%)

Sodium512.6 mg (26%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8chicken thighs

skin removed

3 Tbspchipotle paste

2garlic cloves

crushed

800gchopped tomatoes

parsley

coriander, or mint, roughly chopped

olive oil

tortilla chips

Instructions

Step 1

Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.

Step 2

Put back in the oven, uncovered, for 20 mins or until the chicken is tender.

Step 3

Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce. Serve with the tortilla chips.