Pulled Chicken Biscuit with Lowcountry Vinegar Sauce, Collard Greens & Kale

• Lowcountry Vinegar Sauce
• 1-3/4 cups HEINZ Apple Cider Vinegar
• 2 Tbsp. TAPATIO Hot Sauce
• 2 Tbsp. cracked black pepper
• 1 Tbsp. chili flakes
• 3/4 cup KRAFT Original Barbecue Sauce
• Chicken Biscuit
• 16 each skinless chicken leg quarters
• 3 qt. reduced-sodium chicken broth
• 1/2 cup KRAFT Original Barbecue Sauce
• 16 each buttermilk biscuits, (3 oz.), split
• 1 qt. collard greens, stemmed, blanched
• 1 qt. kale, stemmed, blanched

1. Lowcountry Vinegar Sauce: Mix vinegar, hot sauce, pepper and chili flakes in saucepan.
2. Simmer on medium heat 30 min.
3. Stir in barbecue sauce; cool.
4. Refrigerate until ready to use.
5. Chicken Biscuit: Combine chicken, broth and barbecue sauce in large pot.
6. Bring to low simmer.
7. Cook 1 hour or until chicken is tender; cool.
8. Cover and refrigerate overnight.
9. Remove chicken from liquid, pull meat from bones and shred; discard liquid and bones.
10. Add Lowcountry Vinegar Sauce; mix until well coated.
11. Reheat mixture to 165 degrees F.
12. For each serving: Fill 1 biscuit with 1/4 cup each collard greens and kale and 5 oz.
13. chicken mixture.

lowcountry vinegar sauce, apple cider vinegar, cracked black pepper, chili flakes, barbecue sauce, chicken biscuit, chicken, chicken broth, barbecue sauce, buttermilk, collard greens, kale

Taken from www.kraftrecipes.com/recipes/pulled-chicken-biscuit-lowcountry-vinegar-sauce-collard-greens-kale-151743.aspx (may not work)