Chicken (pulled) Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Trim any large pieces of fat. If using very large thighs, cut in half so pieces are roughly uniform (about 2–3 inches).

Place chicken in a 4–5 quart Dutch oven or heavy pot in a single layer.

Pour the chicken broth, water, and apple cider vinegar around the chicken (not directly on top so seasoning stays in place). The liquid should come about halfway up the chicken pieces.

Mix dry seasoning

In a small bowl combine smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, black pepper, and red pepper flakes. Stir to blend evenly.

Sprinkle the seasoning mixture evenly over both sides of each chicken thigh in the pot. Tuck the bay leaf into the liquid beside the chicken.

Let sit 10 minutes to allow salt and spices to start drawing flavors into the chicken (optional but recommended).

Braise

Bring the pot to a gentle simmer over medium heat uncovered. Once simmering, reduce heat to low, cover with a lid slightly ajar to allow some steam to escape, and maintain a low simmer. Cook until the chicken is tender and an instant-read thermometer inserted in the thickest piece reads 175–185°F (about 25–35 minutes depending on thickness).

Remove the pot from heat. Using tongs, transfer the chicken to a rimmed plate or cutting board. Reserve the braising liquid in the pot; skim any large fat pieces if desired and discard the bay leaf.

Shred

Let the chicken rest 5 minutes until cool enough to handle. Using two forks (or a stand mixer fitted with the paddle on low for 30–60 seconds), shred the chicken into bite-sized pieces. Discard any remaining cartilage.

Return the shredded chicken to the pot with the braising liquid.

Reduce and enrich

Bring the pot with shredded chicken and braising liquid to a simmer over medium heat. Cook, stirring occasionally, until the liquid reduces and thickens slightly and the chicken absorbs flavor, about 8–12 minutes. If you prefer a drier pulled chicken, simmer until most of the liquid is reduced; for saucier chicken, stop earlier.

During the last minute, stir in the butter and olive oil (if using) to add gloss and richness. Taste and adjust seasoning with additional salt or pepper if needed.

Off heat, stir in the fresh lime juice and chopped cilantro.

Serve warm as desired—in sandwiches, tacos, salads, bowls, or alongside vegetables. Store leftovers in an airtight container with some of the cooking liquid to keep moist.