Mexican Chicken
A flavorful and versatile dish infused with aromatic spices and tender chicken, perfect for tacos or bowls.
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken breasts or thighs (approximately 4 medium pieces)
- 1 tbsp olive oil For cooking
- 1 tbsp chili powder Adds warmth
- 2 tsp ground cumin Zesty and nutty flavor
- 2 tsp smoked paprika For smokiness
- 1 tsp dried oregano Aromatic herbal touch
- 1 tsp garlic powder Deep, savory flavor
- 1 tsp onion powder Hint of sweetness
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper For a gentle kick
- 1/2 cup low-sodium chicken broth To keep chicken moist
- 2 tbsp lime juice Freshly squeezed
Instructions
Preparation
- In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, salt, and black pepper.
- Pat the chicken dry with a paper towel and rub the spice mixture evenly over all sides.
Cooking
- Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown.
- Pour in the chicken broth and lime juice, bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes.
- Remove the chicken, let it rest for 5 minutes, then shred it into bite-sized pieces.
- Return the shredded chicken to the skillet and toss it with the remaining juices.
Notes
Great for tacos or bowls. Pair with toppings like diced tomatoes, cilantro, and avocado.