Pulled Mexican Chicken (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 2 pounds boneless, skinless chicken breasts or thighs.
03 - 1 cup chicken stock.
04 - 1 1/2 teaspoons salt.
05 - 2 teaspoons chili powder.
06 - 1/2 teaspoon smoked paprika.
07 - 1 teaspoon granulated garlic.
08 - 1 teaspoon onion powder.
09 - 1/2 teaspoon ground cumin.
10 - 1/2 teaspoon crushed oregano.
11 - 1/2 teaspoon fresh black pepper.

# Instructions:

01 - Stir all the spices together in a small dish to make your taco blend.
02 - Rub the flavor mixture all over both sides of the chicken.
03 - Warm up the oil and cook chicken until golden, 2-3 minutes per side.
04 - Pour in the stock, cover, and let it simmer for 15-20 minutes or until the chicken is fully cooked at 165°F.
05 - Pull apart the chicken with a couple of forks, tossing it back into the sauce in the pan for extra flavor.

# Notes:

01 - Either thigh or breast meat works great for this.
02 - Serve right away or keep it in the fridge for another time.

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