Mexican style pulled chicken

I saw this extra cute mini squash and had to buy it…I just wanted to create something tasty to fill it haha!

(Serves 6)                                                                                                   

  • 4 Chicken thighs and 4 drumsticks (or any other equivalent number combination) with fat trimmed off
  • 1 Large red onion sliced
  • 2 Tomatoes
  • 1tsp.Tomato puree
  • 1/2tsp. Mild olive oil
  • 1tbsp. Smoked paprika
  • 1/2tsp. Ground cinnamon
  • 1tsp Ground cumin
  • 2 crushed Garlic cloves
  • 1 Bay leaf
  • 1/2tsp. Chili powder (optional)
  • 1tsp. Chipotle paste (optional)
  • 400ml Boiled water
  • 400g Tinned beans (I used a mixture of cannellini, adzuki, & flageolet)
  • Fresh coriander chopped
  • Salt & Pepper
  1. Preheat your oven to 180oC or 160oC fan
  2. Heat an oven proof pan on a high heat and quickly sear your chicken so the skin is golden brown
  3. Remove the chicken and put in a bowl on the side – it shouldn’t be cooked through at this point
  4. Pour the fat out of your pan but don’t rinse as you want to keep all those golden chickeny bits stuck to the bottom of the pan
  5. Add the oil, onions and garlic to the pan, turn down to a medium heat, and cook till golden
  6. Now add the cumin, cinnamon, paprika, and chili powder or chipotle if you want some spice!
  7. Cook the onions and spices together for a couple of minutes then add the tomatoes, tomato puree and finally the water
  8. Simmer your sauce for around 5 minutes, and season with salt and pepper
  9. Take your pot of the stove and submerge the chicken into the sauce
  10. Top with a bay leave and put in the oven with the lid on for 1.5 to 2 hours – the chicken should be falling off the bone by the time it’s taken out of the oven
  11. Remove the chicken from the sauce, take off the skin and pull out the bones, making sure you don’t miss any small bones or pieces of cartilage
  12. Shred the chicken and add back to the sauce along with the beans


  1. Give it all a stir and put back in the oven for a further 10 minutes
  2. Serve with baked squash, sweet potato, rice or whatever you fancy and garnish with coriander


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