1chipotle pepper in adobo sauceor use your favorite hot sauce to taste or omit entirely if you don't want your chicken to be spicy
2tbsplime or lemon juice
Season the chicken. Add the chili powder, cumin, paprika, and salt to a small bowl. Mix until combined, then add half of the spice mix to one side of the chicken making sure it's evenly coated.
Cook the chicken. Add the olive oil to a large skillet over medium heat. Once the oil is sizzling, add the chicken (seasoned side down) and add the remaining half of the spice mix to the unseasoned side of the chicken. Cook for 3-4 more minutes, then flip, cover with a lid keeping the lid slightly off-center to allow steam to escape and cook for another 7-8 minutes or until fully cooked through, then turn off the heat and transfer the chicken to a clean plate.
Shred the chicken into bite-size pieces using two forks, then return the shredded chicken back into the skillet.
Combine the remaining ingredients. Add in the broth, chipotle pepper, and lime juice, and mix. Bring to a simmer over medium heat, then reduce heat to low, cover with a lid and cook for 5-6 minutes or until the broth has evaporated completely.
Serve over a bowl of fluffy rice topped with fresh cilantro (if you like it), or add it to your favorite salad, pasta salad, soup, chicken sandwich, or use it as a filling for tacos, burritos, or enchiladas.
Storing Instructions: store leftover pulled chicken in an airtight container in the refrigerator for up to 2-3 days or in the freezer for up to a month.Reheating Instructions: add the shredded chicken to a skillet with a few tablespoons of broth and heat over medium-low heat until fully heated through (165 F). 📷 DID YOU MAKE THIS RECIPE?!Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy