Mexican Pulled Chicken with Bean Chilli, Chips and Cabbage Slaw

Mexican pulled chicken with spiced bean chilli, crispy chips and lemony slaw is FRIDAY NIGHT sorted, and it costs a fraction of a takeaway. The genius move is making one batch of spiced tomato sauce and splitting it: half cooks with the chicken, half becomes the base for the chilli. One shop, one sauce, one seriously satisfying plate. Let's cook!

Watch me make this on YouTube!

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 to 45 minutes
• Total Time: 55 minutes to 1 hour
• Serves: 2 to 3 people, with leftovers
• Difficulty: Easy
• Special Equipment: Pressure cooker (or slow cooker, or oven; see Chef's Tips)

The genius of this recipe is the sauce split. You make one big batch of spiced tomato sauce, pour half over the chicken to cook in the pressure cooker, and use the other half as the base for the bean chilli. Everything cooks at the same time, which means the whole dinner comes together in under an hour even though it tastes like it has been cooking all day. After more than two decades working as a professional chef and in restaurant kitchens, making sure your ingredients do double duty across more than one dish is one of the best habits I brought home with me. Less waste, more flavour, and a dinner that tastes far more effort than it was.

Ingredients

For the pulled chicken:

• 4 chicken drumsticks
• 1 onion, sliced
• 1.5 tsp smoked paprika
• 2 tbsp vinegar
• 2 tbsp brown sugar
• 2 tbsp tomato ketchup
• Half of the spiced tomato sauce (see below)

For the spiced tomato sauce (used for both the chicken and the chilli):

• 1⁄2 onion, finely diced
• 3 tbsp taco seasoning (roughly half a standard packet, adjust to taste)
• 2 x 400g cans whole or chopped tomatoes
• A drizzle of oil

For the bean chilli:

• Remaining half of the spiced tomato sauce
• 1 x 400g can mixed beans, drained and rinsed

For the chips:

• 3 medium potatoes, cut into chips
• See The Best Crispy Crunchy Air Fryer Chips for Del's full method using cornflour and oil

For the cabbage slaw:

• 1⁄4 large cabbage, finely shredded
• 1 carrot, grated
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• A drizzle of olive oil
• A splash of vinegar
• Or dress with mayonnaise if you prefer

To finish:

• Leftover pickled red onions from the cabbage rolls (see Chicken Cabbage Rolls recipe)

Instructions

1. Make the spiced tomato sauce: Heat a drizzle of oil in a pan over a medium heat. Add the diced onion and sweat down for 8 to 10 minutes until soft. Add the taco seasoning and cook for 1 to 2 minutes until the spices are bloomed and fragrant in the oil. Add both cans of tomatoes, breaking up any whole tomatoes slightly. Let everything simmer for 5 minutes. You want the sauce loose at this stage as it will cook down further.
2. Split the sauce: Pour half the sauce over the chicken in the pressure cooker pot (or slow cooker or oven dish). Keep the other half in the pan on the stove.
3. Cook the chicken: Add the sliced onion, smoked paprika, vinegar, brown sugar, and ketchup to the chicken in the pressure cooker. Stir to combine. Cook on high pressure for 35 minutes. If using a slow cooker, cook on low for 6 to 8 hours or high for 3 to 4 hours. If using the oven, cover with foil and bake at 180°C (160°C fan / 350°F / Gas Mark 4) for 1 to 1.5 hours until the chicken is falling off the bone.
4. Make the bean chilli: While the chicken cooks, let the remaining half of the sauce continue to simmer on a low heat for 15 to 20 minutes until it is thick and rich. Break up the tomatoes into chunky pieces as it cooks. Add the drained mixed beans and stir to combine. Cook for a further 5 minutes. Season well with salt and pepper.
5. Make the chips: While everything cooks, prepare the chips following the crispy chip method on my website, tossed in cornflour and oil, then cooked in the air fryer or oven until golden and crisp.
6. Make the slaw: Combine the shredded cabbage and grated carrot in a bowl. Add the lemon zest and juice, a drizzle of olive oil, a splash of vinegar, and a generous pinch of salt and pepper. Toss well and taste. Adjust the seasoning. If you prefer a creamy slaw, swap the oil and vinegar for mayonnaise. Both versions are delicious.
7. Shred the chicken: Once the pressure cooker releases, remove the chicken drumsticks. Pull the meat off the bones and shred into pieces. If the cooking sauce is a little thin, pour some of it back into the pan and reduce briefly before stirring it through the shredded chicken for a thicker, glossier result.
8. Build the plate: Spoon the bean chilli onto the plate first. Add the chips, then a generous pile of slaw. Top with the shredded pulled chicken and finish with leftover pickled red onions. Serve immediately.

Why You'll Love This Recipe

• The sauce does two jobs: One batch of sauce becomes both the cooking liquid for the chicken and the base for the chilli. Less work, more flavour.
• Completely flexible on equipment: Pressure cooker for speed, slow cooker for a hands-off day, or oven if that is what you have. All three methods work.
• Nothing wasted: The cabbage slaw uses the last of the cabbage from the rolls. The pickled onions from Wednesday finish the plate. This week has been a masterclass in using everything.

Chef's Tips

Pressure cooker, slow cooker or oven: The pressure cooker gives you pulled chicken in 35 minutes which is incredible. The slow cooker gives you equally tender chicken but takes 6 to 8 hours on low: perfect if you want to set it in the morning and come home to it done. The oven works just as well covered in foil at 180°C for 1 to 1.5 hours. Use whatever you have.

The sauce split is the key move: Making one big batch of sauce and splitting it is the smartest thing in this recipe. The half that cooks with the chicken absorbs all those spices into the meat. The half that becomes the chilli cooks down into something thick and intensely flavoured. Do not skip this step or make them separately: the split is what makes this efficient.

Taco seasoning: If you only have taco seasoning and none of the additional pantry staples listed, this dish will still be absolutely sensational. The seasoning packet does a lot of the work. The ketchup, brown sugar, and vinegar just add an extra layer of depth, sweetness, and acidity.

The pickled onions: If you made the cabbage rolls earlier in the week you will have leftover pickled onions in the fridge. They are the finishing touch here. The brightness and acidity cuts through the richness of the pulled chicken and chilli beautifully. Do not skip them if you have them.

Thickening the chicken sauce: If the sauce that cooked with the chicken is thin, scoop some of it out into a small pan and reduce it quickly over a high heat for a few minutes until glossy. Stir this back through the shredded meat for a thicker, more coating result.

Substitutions & Variations

• No pressure cooker, slow cooker or oven? You can cook the chicken on the stovetop in a covered pot on a very low heat for about 45 minutes to 1 hour. It will not be quite as fall-apart tender but it will still be delicious.
• No taco seasoning? Use a combination of 1 tsp cumin, 1 tsp smoked paprika, 1⁄2 tsp coriander, 1⁄2 tsp garlic powder, and a pinch of chilli flakes. This is essentially what is in a taco seasoning packet.
• No mixed beans? Black beans, kidney beans, or chickpeas all work well in the chilli.
• No lemon for the slaw? Use lime juice for a more Mexican-inspired flavour, or apple cider vinegar for a sharper dressing.
• Want more heat? Add a pinch of chilli flakes to the sauce or serve with hot sauce on the side.
• No chips? Serve with rice or warm flatbreads instead.

Storage

Best eaten fresh: The chips and slaw are at their best straight away. The chips lose their crispness and the slaw goes soft if left too long.

Fridge: The pulled chicken and bean chilli both keep brilliantly in the fridge for up to 3 days in airtight containers. Reheat gently in a pan with a splash of water to loosen. Make fresh chips and slaw when you reheat.

Freezer: The pulled chicken and bean chilli both freeze well for up to 2 months. Freeze them separately in portions. Defrost overnight in the fridge and reheat gently on the stove. Do not freeze the slaw or chips.

Avoid: Do not reheat the chips in the microwave. They will go completely soft. Reheat in a hot oven or air fryer for 5 minutes to bring the crispness back.

Frequently Asked Questions

Can I use chicken thighs instead of drumsticks for pulled chicken? Yes, bone-in chicken thighs work just as well and are often easier to shred. Boneless thighs also work but will cook faster: reduce the pressure cooker time to around 25 minutes.

My pulled chicken is not shredding easily — what do I do? It needs more time. Put the lid back on and cook for another 10 minutes. The chicken should pull apart with almost no effort when it is ready. If using the oven or slow cooker, give it another 20 to 30 minutes.

Can you make Mexican pulled chicken ahead of time? Yes, the pulled chicken and bean chilli are both better the next day as the flavours develop. Make them ahead, refrigerate, and reheat gently. Make the slaw and chips fresh when you are ready to serve.

Can I make a bigger batch of this recipe? Yes easily. Double everything and use a larger pressure cooker or slow cooker. The cooking times stay the same.

What can I use instead of pickled onions? Thinly sliced fresh red onion works as a substitute, or just leave them off. The dish is still delicious without them, but if you made the cabbage rolls earlier in the week you should have some left in the fridge.

How spicy is Mexican pulled chicken made with taco seasoning? That depends entirely on your taco seasoning. Some brands are very mild, some have real heat. Taste your seasoning before you add it and adjust the quantity accordingly.

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Mexican pulled chicken is one of those recipes where the method does all the work for you. The pressure cooker transforms cheap chicken drumsticks into something that pulls apart with two forks and soaks up every bit of that spiced tomato sauce. The bean chilli bulks everything out so a small amount of chicken goes a very long way. Pile up the chips, slaw, chilli, chicken, and pickled onions and you have one of the most satisfying Friday night dinners you can make for well under budget. This one will not disappoint.

Enjoy!

Del x

Mexican pulled chicken with bean chilli, crispy chips and a fresh lemony slaw: proper Friday night fakeaway that costs a fraction of a takeaway and tastes even better.