About This Recipe
Dutch oven pulled chicken thighs braised with Mexican seasoning, onion, and non-alcoholic beer. Fall-apart tender, then broiled for crispy edges. Perfect for tacos, burrito bowls, and Tex-Mex meal prep.
Ingredients
-
3 lb
Boneless skinless chicken thighs
-
1 medium
White onion, quartered and thinly sliced
-
1 tbsp
Chili powder
-
1 tbsp
Granulated garlic
-
1 tbsp
Mexican oregano
-
2 tsp
Kosher salt
-
2 tsp
Ground coriander
-
1 tsp
Ground cinnamon
-
12 oz
Non-alcoholic Mexican beer (or cooking liquid)
Instructions
- Add everything to a Dutch oven and stir to combine.
- Cover, bake at 350°F for 75-90 min until chicken pulls apart easily.
- Pull from oven. Switch to low broil.
- Use forks/tongs to shred chicken (leave some ~1/2" pieces).
- Stir shredded chicken with juices/jammy onions. Place under broiler uncovered.
- Broil ~20 min, stirring every 8-10 min, until nicely browned and juices thickened.
- Garnish with cilantro and lime. Use for tacos, burrito bowls, etc.
💡 Notes & Tips
- If your Dutch oven isn't broiler-safe, transfer to a sheet pan. Use bottom rack for distance from heating element.
- Serve on warmed tortillas with nonfat Greek yogurt, guacamole salsa, lime.
- Cheese-crusted tortillas: melt colby jack in nonstick pan, place tortilla on top, flip when golden.
- Swap seasoning blend for 2 packets taco/fajita seasoning (watch sodium).
- Use this for: street corn bowls, cottage cheese enchiladas, taco bowls.
Source: This recipe is from
Mason Woodruff, Kinda Healthy Recipes.
Recipe by Mason Woodruff via masonfit.com. Used with attribution.
Full original recipe with photos and notes available at the source link.
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