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Tex-Mex Pulled Chicken - Behind the Recipe

Tex-Mex Pulled Chicken - Behind the Recipe

Oh Sunday-Funday, how I adore thee! Sunday is the one day of the week where we should be able to relax yet how often does it end up being the busiest day of the week as we struggle to get everything done before Monday. This past Sunday was a busy one for me; I put off doing laundry and cleaning to indulge in some street fair fun with my niece and boyfriend. I love street fairs. They're an easy way to get in a lot of walking exercise while enjoying the sights and crowd. Although I try to stay away from all the fried food goodness at fairs, funnel cake is my weakness. Luckily, this time around, we were too tired and full from lunch to do any real damage. My niece had a blast getting her face painted, playing games and she even did the bungee trampoline! Such a brave baby girl!

When it was time to leave, my siblings all started texting me about plans for dinner. I just had a full day out and now I have to cook Sunday dinner too!? I decided to make my easy Tex-Mex Pulled Chicken, it only takes a few minutes to prepare before letting it simmer slowly on the stove top. Best of all, my hands are then free to focus on putting the rest of dinner together. I can't remember the first time I made this dish. I think it just happened one day while I was making tacos and forgot to buy ground meat; I used whole pieces of chicken instead with packaged taco seasonings. I don't mind store bought taco seasoning but have you ever looked at the sodium content? I don't add any salt to my home-made version, opting to season with salt as I go; this really goes a long way in helping me reduce my sodium intake. I also like adjusting the proportions of certain ingredients according to my taste buds, plus it's economical to make it in bulk; I honestly don’t know why it took me so long to start making my own!

After the fair, we were off to the market to grab chicken thighs and a few veggies before heading home to start cooking. You can use chicken breast for this recipe; I would suggest bone-in because meat cooked on the bone is so much tastier, although I'd lessen the simmering time because breasts tend to dry out when cooked too long. I opted for skinless, bone-in chicken thighs, I trimmed most of the fat and honestly, the calorie difference between thighs and breasts isn't big enough to deter me. In my opinion, thighs have better flavor and can stand up to the long cooking time, whatever you choose, it'll be delicious. Adding black beans and corn for extra fiber and flavor, it's delicious as a soft taco or, my personal preference, on top of greens for a low carb option. I set the table with toppings like fresh chopped tomatoes, shredded lettuce, diced avocados, wedges of lime, hot sauce, sour cream, cilantro, jalapenos and plenty of tortilla chips. Everyone helped themselves and creates their own tacos or taco bowls, they were quite happy and full at the end of the night.

Ready for how easy Sunday dinner can be? See the full Tex-Mex Pulled Chicken recipe.

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Brenda Kong is a paid spokesperson by LEO Pharma Inc. The views expressed are her own and do not reflect those of LEO Pharma Inc.

Any suggestions made are not intended to replace the advice of a qualified medical professional. Please consult your healthcare provider prior to making any changes to your treatment, exercise or diet routine.

All recipes are the intellectual property of the author. You may not publish, modify, or create derivative works based on the content available through this website.
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