Zesty Mexican Shredded Chicken Thighs Recipe for Taco Night

Succulent mexican shredded chicken thighs promise a culinary adventure that dances with bold flavors and textures.

Home cooks love experimenting with this vibrant dish that brings authentic southern charm to dinner tables.

Tender meat falls apart effortlessly, soaking up rich spices and aromatic herbs.

Such versatile protein works perfectly in tacos, enchiladas, or hearty salads.

Each bite carries a hint of smokiness and warmth that sparks memories of street food in guadalajara.

Peppers and cumin create a symphony of taste that makes mouths water instantly.

You cannot resist the temptation of these mouthwatering chicken thighs that blend tradition with modern cooking techniques.

Grab your skillet and let deliciousness unfold!

Shredded Chicken Thighs With Bold Mexican Flavor

• Rapid Flavor Explosion: Pressure cooker transforms simple chicken thighs into a mouthwatering Mexican-style feast in just minutes.
• Quick Weeknight Savior: Minimal prep work and hands-on cooking time make this recipe perfect for busy families needing delicious meals fast.
• Versatile Meal Chameleon: Easily adapts to multiple serving styles like tacos, burritos, and bowls, ensuring everyone gets their preferred dinner configuration.
• Nutrition-Packed Protein Powerhouse: Lean chicken thighs deliver rich flavor and high protein content with a delectable sauce that maximizes taste without excess calories.

Spices and Chicken Thighs in Mexican Shredded Version

• Chicken Thighs: Tender meat perfect for shredding, boneless thighs work best for easier preparation and more flavor.

• Chicken Broth: Provides moisture and depth of flavor, low-sodium recommended for better control of saltiness.
• Lime Juice: Adds brightness and acidity to enhance overall taste, fresh lime preferred over bottled.

• Onion, Garlic: Create foundational flavor profile, fresh ingredients give more robust taste.

• Diced Tomatoes: Adds moisture and subtle sweetness, canned versions work well.
• Tomato Paste: Concentrates tomato flavor and helps thicken sauce, provides rich color.

• Worcestershire Sauce: Adds umami and depth, provides complex background taste.

• Smoked Paprika, Chili Powder, Cumin, Oregano: Creates authentic Mexican-style seasoning, use ground spices for even distribution.
• Salt, Black Pepper: Fundamental seasonings that balance and elevate overall flavor.

• Bay Leaf: Contributes subtle earthy undertone, removed after cooking.

Mexican Shredded Chicken Thighs Cooking Method

Step 1: Prep The Pressure Cooker

Place chicken thighs directly into the pressure cooker, positioning them evenly across the bottom of the pot.

Step 2: Build The Flavor Base

• Chicken broth
• Diced tomatoes
• Chopped onion
• Minced garlic
• Fresh lime juice
• Tomato paste
• Worcestershire sauce

Step 3: Season With Spices

• Smoked paprika
• Chili powder
• Ground cumin
• Dried oregano
• Salt
• Black pepper

Add a whole bay leaf to enhance the overall taste profile.

Step 4: Pressure Cook The Chicken

Secure the pressure cooker lid tightly and set to Manual (Pressure Cook) mode on High temperature for 12 minutes.

Step 5: Release The Pressure

Allow the pressure to naturally release for 5 minutes, then quickly release any remaining pressure using the valve.

Step 6: Shred The Chicken

Remove the chicken from the pot, discard the bay leaf, and use two forks to pull the meat apart into tender shreds.

Step 7: Finish The Dish

Return the shredded chicken to the pot and gently stir to help it absorb all the delicious cooking liquid.

Step 8: Serve And Enjoy

Plate the Mexican shredded chicken in tacos, burritos, rice bowls, or crisp lettuce wraps for a delicious meal.

Chicken Thigh Tips With Mexican Flavor

• Toast whole spices briefly before adding to enhance their natural oils and intensify the overall taste profile of the dish.
• Cook chicken thighs just until they reach 165°F internal temperature to maintain maximum moisture and tender texture.
• Adjust chili powder and add jalapeños or hot sauce for those wanting extra heat, or reduce spices for milder palates.
• Store shredded chicken in airtight containers for up to 4 days in the refrigerator or freeze for future quick meals.
• Can substitute pressure cooker with slow cooker (6-8 hours on low) or oven braising (covered at 325°F for about 2 hours) for similar tender results.

Mexican Chicken Thighs Stored for Easy Tacos

• Store leftover shredded chicken in an airtight container for up to 4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Transfer chicken to freezer-safe containers or freezer bags, removing excess air. Freeze for up to 3 months for best quality and taste.
• Warm chicken in a skillet over medium heat, adding a splash of chicken broth to prevent drying. Stir occasionally until heated through, about 5-7 minutes.
• Place chicken in a microwave-safe dish, sprinkle with a little broth, cover with a damp paper towel. Heat in 30-second intervals, stirring between each, until thoroughly warm.

Add-Ons For Mexican Chicken

• Pair with Crisp Margarita: A zesty lime margarita complements the Mexican-style chicken's vibrant flavors, cutting through the richness with its refreshing citrus notes and tequila kick.
• Match with Cilantro-Lime Rice: A light, herbal rice side dish amplifies the dish's Mexican profile, providing a perfect neutral base that absorbs the savory chicken sauce.
• Serve with Tangy Slaw: A crunchy cabbage slaw with jalapeño and lime dressing adds textural contrast and bright acidity that enhances the shredded chicken's deep, smoky spices.
• Combine with Mexican Amber Lager: A smooth, slightly malty beer like Negra Modelo balances the chicken's robust seasonings while offering a clean, refreshing palate cleanser.

Mexican Chicken Thigh Variants

• Low-Sodium Delight: Replace regular chicken broth with low-sodium broth and reduce added salt. Use fresh herbs to enhance flavor without extra sodium.
• Slow Cooker Alternative: Transfer ingredients to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Perfect for hands-off meal preparation.
• Keto-Friendly Version: Eliminate tomato paste and use fewer tomatoes to reduce carbohydrates. Serve over cauliflower rice or in lettuce wraps for a low-carb option.
• Vegetarian Protein Swap: Replace chicken thighs with jackfruit or firm tofu. Adjust cooking time and seasonings to match plant-based protein's texture and absorption.

FAQs

• What makes this Mexican shredded chicken different from other recipes?

This recipe uses a pressure cooker for faster, more intense flavor infusion, creating tender chicken with a rich, complex taste profile from multiple spices and ingredients like Worcestershire sauce and lime juice.

• Can I use chicken breasts instead of thighs?

While possible, chicken thighs are recommended because they’re more flavorful, juicier, and less likely to dry out during pressure cooking compared to leaner chicken breasts.

• How spicy is this recipe?

The recipe has a mild to moderate heat level from chili powder and smoked paprika. You can adjust the spiciness by reducing or increasing the amount of chili powder to suit your taste preference.

• Is this recipe gluten-free?

The recipe itself is gluten-free, but always check your specific ingredients like Worcestershire sauce and chicken broth to ensure they don’t contain gluten, as some brands might have gluten-containing additives.

Mexican Shredded Chicken Thighs Recipe

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4.5 from 22 reviews

• Total Time: 20 minutes
• Yield: 6 1x

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Description

Sizzling Mexican Shredded Chicken Thighs deliver a fiesta of bold, authentic flavors straight from home kitchens. Juicy, tender chicken blends with zesty spices, promising a delicious meal that transports palates to the heart of Mexico.

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Ingredients

Scale 1x2x3x

Protein:

• 2 lbs (900g) boneless, skinless chicken thighs

Liquid and Produce:

• 1 cup chicken broth
• 1 (14.5 oz) can diced tomatoes (with green chilies, optional)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon lime juice

Spices and Seasonings:

• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf

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Instructions

1. Place chicken thighs in the pressure cooker, creating a base layer for the rich Mexican-inspired dish.
2. Create a flavor-packed liquid foundation by combining chicken broth, diced tomatoes, finely chopped onion, minced garlic, zesty lime juice, tomato paste, and Worcestershire sauce.
3. Generously coat the chicken with a vibrant spice blend of smoked paprika, robust chili powder, earthy cumin, fragrant oregano, seasoning salt, and freshly ground black pepper. Tuck a bay leaf into the mixture for additional depth.
4. Secure the pressure cooker lid and program to high-pressure cooking mode for 12 minutes, allowing the intense heat to tenderize and infuse the chicken with complex flavors.
5. After cooking, permit a natural pressure release for 5 minutes, then carefully quick-release the remaining steam to prevent overcooking.
6. Carefully extract the chicken from the aromatic liquid, remove and discard the bay leaf, then use two forks to gently shred the meat into tender, succulent strands.
7. Reintroduce the shredded chicken to the cooking liquid, stirring thoroughly to ensure each morsel absorbs the rich, spicy sauce.
8. Versatile and delicious, serve the chicken in traditional tacos, hearty burritos, customizable bowls, or crisp lettuce wraps for a perfect Mexican-inspired meal.

Notes

• Optimize Meat Selection by choosing bone-in chicken thighs for extra flavor and moisture, which prevents drying out during pressure cooking.
• Enhance Spice Blend by toasting whole spices before grinding to intensify their aromatics and create deeper, more complex flavor profiles.
• Create Dietary Variations by substituting chicken thighs with jackfruit or tofu for vegetarian/vegan alternatives, maintaining the same robust Mexican-inspired seasoning.
• Reduce Sodium thoughtfully by using low-sodium chicken broth and controlling salt content while preserving the recipe’s vibrant taste through concentrated spices and herbs.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Pressure Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 270
• Sugar: 3g
• Sodium: 460mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 100mg