Mexican Pibil Pulled Chicken
April 10, 2016
I know what you’re thinking, what the hell is Mexican Pibil? Traditionally it is a Mexican slow roasted pork dish which is cooked with orange juice and chilli (amongst other things). This results in a warming gently spiced sauce – sounds good right! Traditionally the pork is slow cooked over a fire pit, which isn’t the most convenient of cooking methods but it produces the most incredible flavour. So how did I do it? Well actually I didn’t. The clever folks at Blend Brothers have created a range of delicious high protein sauces, one of which is Mexican Pibil. Full of all the same delicious flavours as the traditional recipe, but minus the suckling pig and fire pit. It’s also infused with protein, so you can cut back on expensive meat and still hit your protein quota! I swopped the pork for chicken in this dish to bring the fat content down, but by using a whole chicken and roasting it on the bone, all the juicy pull-ability is kept. I chose to serve mine in a wholemeal wrap with salad, but it’s also great with some steamed rice or even cold the following day over a crisp salad.
- Prep: 20 mins
- Cook: 1 hr
1 hr 20 mins
- Yields: 4 servings
1Roast the chicken in an oven preheated to 200 degrees for 1 hour. There is no need to add any seasoning as all of the flavour comes later!
2After an hour, remove it from the oven and check it is cooked through by slicing through the leg and ensure the juices run clear.
3If so, leave the chicken to rest for at least an hour. You need to be able to handle it which you won’t be able to do until it’s cooled slightly.
4Whilst the chicken is still warm, but cool enough to handle, remove the skin and pull the chicken off the bone. This will create the shredded or ‘pulled’ effect you want. If the chunks of chicken are sliced off you won’t get this. If the chunks are too large you can use a knife and fork to ‘shred’ the chicken once it is off the bone.
5Set this to one side and heat a large frying pan to a medium heat and add a little cooking oil. I like to use coconut, any will do.
6Add the sliced onions and pepper and leave to cook until they begin to char on one side, give them a stir and again leave them long enough to slightly catch, but not burn. This will add a delicious chargrilled flavour to the veg.
7Once you have charred the veg, add this to the chicken. You are now ready to prepare the sauce!
8Mix up one serving of Blend Brothers Mexican Savoury Blend as per the packet instructions. This is 55g of powder, with 150ml of boiling water. Give it a good stir then pour it over the chicken and veg.
9Mix this all together then it’s ready to serve!
10My favourite way to eat this Mexican Pulled Chicken is in a wholemeal wrap or corn tortilla topped with salad, Greek yoghurt and some spicy jalapenos. But it’s fantastic used on a salad, mixed into pasta or even served cold the next day in a taco!
11Note: You can buy Blend Brothers High Protein Sauces from Muscle Food & Amazon.