Ingredients: |
Ingredients: For the BBQ Chicken
1.5-2lb boneless skinless chicken thighs
salt and pepper
2 T olive oil
1 small white onion, thinly sliced
3-5 cloves garlic, chopped
2 T pepper paste or tomato paste
1/2 C ketchup
2 large tomatoes diced
1/4 C apple cider vinegar
2 T honey
1 tsp mustard of any kind
dash of cayenne
dash of turmeric
dash of cardamom
any spicy dried pepper (optional)
For the Slaw
3 cups shredded green cabbage
2 cups shredded purple cabbage
1 large large grated
1 thinly sliced apple
finely chopped fresh ginger
finely chopped cilantro
1/2 C full fat greek yogurt
2 T apple cider vinegar
salt and pepper
|
Directions: |
Directions:Pulled BBQ Chicken
1. Season the chicken with salt and pepper. In a medium dutch oven pot (you can always increase this recipe, the ratio of ingredients is very forgiving) heat the oil. Brown the chicken all over, then remove from the pot. 3 mins per side.
2. Add onion and spices; allow to soften. Mix in the pepper or tomato paste and cook another 2-3 mins. Add tomatoes, ketchup, vinegar, mustard, honey, peppers (if using), and 3/4 C of hot water (you can add more or less, to your liking).
3. Return the chicken and any juices from the resting plate to the pot. Cover and simmer until the chicken is very tender. About 1 hour. Frequently check the pot to make sure it is not too dry. Add a small amount of water if it is too dry - you want to keep the sauce think and rich; less water is better.
4. Once cooked, remove from heat and shred the chicken with two forks. Chicken can be left on the stove with the lid covered. Best served warm in a brioche bun. My personal "go to" brioche sandwich bun is from Trader Joes.
Slaw
1. Mix all ingredients above and serve room temp or chilled.
Finish the sandwich with a spoonful of the slaw, atop the pulled BBQ chicken. Keep some BBQ sauce on the side or dipping or add your favorite thinly sliced pickle to the sandwich. |
This recipe for Pulled BBQ Chicken Sandwiches is from