1/2 Lb Pulled Chicken Recipe

Prepare and season

Pat the 1/2 lb chicken dry with paper towels. In a small bowl mix smoked paprika, ground cumin, brown sugar, salt and black pepper. Rub the spice mix evenly over the chicken on all sides.

Sear (optional for more flavor)

Heat 1 tablespoon olive oil in a medium skillet or sauté pan over medium-high heat. When oil shimmers, add the chicken and sear 1–2 minutes per side just until lightly browned. Remove chicken to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the pan and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Simmer and cook through

Return the chicken to the pan. Add 1/2 cup chicken broth (or water) and 1 tablespoon apple cider vinegar. Bring to a gentle simmer, then reduce heat to low, cover, and cook 10–12 minutes (or until internal temperature reaches 165°F / 74°C). If using a thicker piece, cook until done, checking after 12 minutes.

Shred

Transfer the cooked chicken to a cutting board or bowl. Use two forks to shred the meat into bite-size strands. Return shredded chicken to the pan with any remaining cooking liquid.

Finish and season

Stir in 2 tablespoons barbecue sauce or hot sauce if desired and simmer 1–2 minutes to marry flavors. Taste and adjust seasoning, adding more salt, pepper, or 1–2 teaspoons brown sugar or vinegar to balance as needed. Stir in chopped cilantro or parsley.

Serve

Serve warm as directed by the menu (in sandwiches, tacos, bowls, or as a protein side). Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.