Pulled Chicken Recipe

Prepare and poach

Place the 2 boneless skinless chicken breasts in a medium saucepan or deep skillet in a single layer. Pour in 2 cups low-sodium chicken broth until the chicken is mostly covered (add a little water if necessary). Add 1 bay leaf and 6 whole black peppercorns. Bring the liquid to a gentle simmer over medium heat.

Once simmering, reduce heat to low, cover, and simmer gently for 12–15 minutes (depending on thickness) until the internal temperature reaches 165°F (74°C) and the chicken is just cooked through. Avoid a rolling boil to keep the meat tender.

Remove the chicken to a cutting board and tent loosely with foil. Reserve the poaching liquid and let it sit for 5 minutes; skim any fat if desired and keep about 1/4 cup of the liquid to moisten the pulled chicken later.

While the chicken rests, combine 1.5 tsp kosher salt, 1/2 tsp coarsely ground black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp ground cumin in a small bowl and mix to blend evenly.

Using two forks or meat claws, shred the warm chicken into bite-sized strands. Sprinkle the dry seasoning mixture evenly over the shredded chicken and toss gently to coat. Add 1–2 tablespoons of the reserved warm poaching liquid if the meat seems dry and toss again to distribute seasoning.

Heat 1 tablespoon unsalted butter in a skillet over medium-high heat until melted and foamy. Add the seasoned shredded chicken and sear lightly for 1–2 minutes, stirring, to develop a little caramelization and warm through.

Stir in 1 tablespoon apple cider vinegar and 1 teaspoon honey or brown sugar to balance flavor; cook for 30 seconds to deglaze and coat the chicken. If you want a saucier pulled chicken, add up to 1/2 cup barbecue sauce and heat until simmering and fully incorporated (about 1–2 minutes).

Taste and adjust seasoning, adding more salt, pepper, or vinegar to taste. Finish with 2 tablespoons chopped fresh cilantro if desired. Serve warm as needed — in sandwiches, tacos, salads, or on rice.