Mexican Pulled Chicken (Print Version)

# Ingredients:

01 - 2 teaspoons chili powder.
02 - 1/2 teaspoon paprika.
03 - 1 1/2 teaspoons salt.
04 - 1 teaspoon garlic powder.
05 - 1 teaspoon onion powder.
06 - 1/2 teaspoon ground cumin.
07 - 1/2 teaspoon black pepper.
08 - 1/2 teaspoon dried oregano.
09 - 1 tablespoon olive oil.
10 - 2 pounds boneless skinless chicken breasts or thighs.
11 - 1 cup chicken broth.

# Instructions:

01 - Combine all spices in a bowl - chili powder, paprika, salt, garlic powder, onion powder, cumin, pepper, and oregano.
02 - Coat chicken pieces thoroughly on both sides with the spice mixture.
03 - Heat oil in a large skillet over medium heat. Brown chicken 2-3 minutes per side.
04 - Add broth, cover pan, and simmer 15-20 minutes until chicken reaches 165°F.
05 - Remove chicken, shred with forks, return to pan, and coat with sauce. Cook 3-5 minutes more.

# Notes:

01 - Use chicken thighs for more flavor.
02 - Perfect for tacos and burritos.
03 - Keeps well in fridge for 4 days.

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