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Pulled Chicken with Tomatoes, Chilies and Cilantro

Pulled Chicken with Tomatoes, Chilies and Cilantro

By Julia RackowOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    25 minutes

Mild and lean chicken breasts have long muscle fibers that are great for shredding. In this recipe, a tomato-based sauce spiked with chilies adds savory-sweet-spicy flavor, and a splash of oil at the end of cooking boosts richness. If using canned green chilies, don’t drain off the liquid—add it to the pan along with the chilies. This is great tucked into tacos or burritos, served with rice and refried beans, or spooned over a salad.

Ingredients
  • 3

    tablespoons neutral oil, divided

  • 2

    pounds boneless, skinless chicken breasts

  • 4

    plum tomatoes, cored and chopped (2 cups)

  • 6

    garlic cloves, chopped OR 1 small yellow onion, chopped

  • 1

    cup fresh cilantro, chopped, stems and leaves reserved separately

  • 2

    teaspoons dried oregano

  • 1

    chipotle chili in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce OR one 4-ounce can diced green chilies, with liquid

  • Kosher salt and ground black pepper

In a large skillet, heat 1 tablespoon of oil until shimmering. Add the chicken and brown it well, then flip and add the tomatoes, cilantro stems, garlic, oregano and chili and sauce. Reduce heat, cover and cook until the tomatoes soften. Transfer only the chicken to a bowl. Increase heat and cook the sauce until slightly reduced. Shred the chicken, then return it to the pan. Cook until thickly coated. Stir in the cilantro leaves and the remaining 2 tablespoons oil. Taste and season with salt and pepper.