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Serves
US | Metric
Ingredients
  • 4 Chicken breasts
  • 1 Large onion sliced into rings
  • ½ Red bell pepper
  • 1 Romano red pepper chopped
  • 1 Tin of 400g chopped tomatoes
  • 1½ tsps Maple syrup
  • 1 tsp Cayene Pepper
  • 1½ tsps Tomato puree
  • 1 tsp Tabasco sauce
  • 1 tsp Dry mixed herbs
  • ¼ tsp Cumin powder
  • ½ tsp Coriander powder
  • 2 tbsps Frank's red hot original sauce
  • 1½ tsps Mustard
  • 1 tsp Garlic powder
  • ½ tsp Ginger powder
Mexican pulled chicken Mexican pulled chicken
Mexican pulled chicken
Bringing beautiful Mexican flavours to your kitchen
Prep 10 minutes
Total 2 hours 50 minutes
  1. Pre - heat the oven to 140 degrees.
  2. Line a baking tray with parchment paper and spray with oil.
  3. Place the onions and peppers on top of the parchment paper.
  4. Slash the chicken breasts to the flavour goes into the flesh, then place them on top of the onions and peppers.
  5. Add the rest of the ingredients to a pan and heat gently - taste the sauce at this point to ensure you are happy with the flavours. Adjust if needed.
  6. Once the sauce has boiled gently, pour it over the chicken.
  7. Cover with tray with parchment paper then add foil on top.
  8. Place in the hot oven for 2h 30 minutes.
  9. Once the time is up, check the chicken (it should be cooked). Pull the chicken apart with two forks and mix it into the sauce.
  10. Place the uncovered tray back into the oven for 10 minutes, this will help reduce and caramelise the sauce.
  11. The chicken is then ready to serve!
Mexican pulled chicken Mexican pulled chicken
Mexican pulled chicken
Bringing beautiful Mexican flavours to your kitchen
favorite
print
like
Prep 10 minutes
Total 2 hours 50 minutes
Serves
US | Metric
Ingredients
  • 4 Chicken breasts
  • 1 Large onion sliced into rings
  • ½ Red bell pepper
  • 1 Romano red pepper chopped
  • 1 Tin of 400g chopped tomatoes
  • 1½ tsps Maple syrup
  • 1 tsp Cayene Pepper
  • 1½ tsps Tomato puree
  • 1 tsp Tabasco sauce
  • 1 tsp Dry mixed herbs
  • ¼ tsp Cumin powder
  • ½ tsp Coriander powder
  • 2 tbsps Frank's red hot original sauce
  • 1½ tsps Mustard
  • 1 tsp Garlic powder
  • ½ tsp Ginger powder

  1. Pre - heat the oven to 140 degrees.
  2. Line a baking tray with parchment paper and spray with oil.
  3. Place the onions and peppers on top of the parchment paper.
  4. Slash the chicken breasts to the flavour goes into the flesh, then place them on top of the onions and peppers.
  5. Add the rest of the ingredients to a pan and heat gently - taste the sauce at this point to ensure you are happy with the flavours. Adjust if needed.
  6. Once the sauce has boiled gently, pour it over the chicken.
  7. Cover with tray with parchment paper then add foil on top.
  8. Place in the hot oven for 2h 30 minutes.
  9. Once the time is up, check the chicken (it should be cooked). Pull the chicken apart with two forks and mix it into the sauce.
  10. Place the uncovered tray back into the oven for 10 minutes, this will help reduce and caramelise the sauce.
  11. The chicken is then ready to serve!