Mexican Pulled Chicken

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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1 sweet red pepper, stemmed and seeded and cut into large rings
1 large onion, trimmed and cut into large rings
2 pounds boneless skinless chicken breast halves, trimmed
2 pounds boneless skinless chicken thighs, trimmed
4 tablespoons cider vinegar
2 14.5 ounce cans diced tomatoes
4 tablespoons tomato paste
4 tablespoons Agave Nectar
2 tablespoons whole grain mustard
2 teaspoons onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon Tabasco sauce
1 tablespoon oregano
1 tablespoon coriander
2 tablespoons Bailey Farms Hot Sauce


Preheat oven to 275 degrees.

Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom. Lay chicken over onions and peppers.

In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.

Pour the tomato mixture over the chicken. Cover with plastic wrap then foil. (The plastic will not hurt the food and will prevent the tomato acids from reacting with the foil.) Place in oven for three hours.

Remove the pan from oven and peel off wrap and foil. Place chicken on a cutting board and shred with two forks. Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish. Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.

Adapted from