Dutch Oven Pulled Mexican Chicken

Step 1

Place the chicken thighs on a sheet pan and pat dry with a paper towel. Season generously with kosher salt (about 1/2 Tbsp) and black pepper (about 1/2 to 1 tsp). Set aside.

Step 2

Heat the olive oil in a Dutch oven over medium heat. Once hot, pat the chicken dry with a paper towel again before adding half the chicken to the pot. Cook for 3-4 minutes until the chicken easily releases from the pot and is golden brown on one side. Transfer back to the sheet pan and add the rest of the chicken. Repeat. (You're only browning one side of the chicken.)

Step 3

Once the chicken is browned on one side, add the onion to the pot and cook for 3-4 minutes until the onions begin to pick up color and soften. If the bottom begins to brown too quickly, use some of the beer to deglaze the pot.

Step 4

Once the onions have softened, add the remaining beer and seasoning blend. Bring to a boil before turning the heat to low and adding the chicken to the pot. Cover and simmer for 20-25 minutes until the chicken is fully cooked and fall apart tender.

Step 5

Transfer the chicken to a bowl and shred with two forks. Add the chicken back to the remaining juices and toss together.

Step 6

Optional: Place the uncovered pot on the bottom rack of your oven under the broiler for 6-8 minutes to create crispy edges and further reduce the juices. (Make sure your Dutch oven is safe to put under 550ºF to 600ºF. Use a lower heat setting if it's not.)