Pulled Chicken
- 1 whole Large Onion
- 1 whole Bell Pepper, Red Or Green
- 8 cloves Garlic
- 1 whole Serrano Or Jalapeno Chili
- 2 Tablespoons Butter
- 1 cup Ketchup
- 3 Tablespoons Sriracha
- 1- 1/2 cup Water
- 3 Tablespoons Brown Sugar
- 2 Tablespoons Ginger Sauce Or Syrup
- 1/2 cups Apple Cider Vinegar (or White Wine Vinegar)
- 2 Tablespoons Worcestershire Sauce
- 1/2 teaspoons Ground Mustard
- 1/2 teaspoons Curry Powder
- 1/2 teaspoons Paprika
- 2 Tablespoons Fresh Lemon Juice
- 2 teaspoons Salt To Taste
- 1 dash Tabasco To Taste
- 1 dash Black Pepper To Taste
- 6 whole Medium To Large Chicken Breasts
- 1.
- Mince the onion, bell pepper, garlic, and (de-seeded) chili.
- 2.
- Heat the butter in a large pot or Dutch oven over medium high heat.
- Add the onion and cook for 15 minutes, until starting to caramelize.
- 3.
- Add the bell pepper, garlic and chili and continue to cook for another 5-8 minutes, stirring occasionally, until the veggies are softened.
- Season with salt and pepper as it cooks.
- 4.
- Whisk together the remaining ingredients (except for the chicken).
- 5.
- Add the ketchup mixture to the pot; bring it to a boil.
- Add the chicken breasts, lower the heat, cover the pot and simmer for 20 minutes.
- Dont overcook the chicken, or it will dry out!
- 6.
- When the chicken is done, remove it from the pot and set it aside to cool a little.
- 7.
- Turn the heat up to medium and simmer the sauce for 20-30 minutes, stirring occasionally so that it doesnt burn on the bottom, until very thick.
- Taste the sauce and adjust the seasoning to your liking.
- 8.
- Shred the chicken with 2 forks and mix the chicken and sauce together.
- 9.
- Serve!
- On a plate, over rice, in a sandwichyoull love it.
onion, bell pepper, garlic, serrano, butter, ketchup, sriracha, water, brown sugar, ginger sauce, apple cider vinegar, worcestershire sauce, ground mustard, curry, paprika, lemon juice, salt, black pepper, chicken breasts
Taken from tastykitchen.com/recipes/main-courses/pulled-chicken/ (may not work)