Three-Chili Barbeque Pulled Chicken Sandwich

photo credit (c) 2017 by Tristan Sullivan

My best friend gave me the idea for this recipe – yesterday, he was eating a prepackaged container of Jack Daniel’s Pulled Chicken when he got the idea of telling me that I should make my own version in macros…and what an idea it was!

So, after doing some quick recipe research (and adapting a recipe from Healthy Seasonal Recipes) and recalculating the recipe in macros, off I went to the supermarket to buy ingredients for Pulled Chicken.  It was a very quick 5 hours – from the initial idea to going to the grocery store to execution – and here it is!

I also didn’t realize how cheap the ingredients were for this recipe, and how mainly hands-off this is – once searing the chicken thighs in oil and then dumping all the ingredients in the pot, you would then cook everything under very low heat (braising) in order for all the meat to fall apart in that nice sweet, savory and spicy sauce…

This is a homage to the beauty of summer – summer comfort food that is – Southern style!  Enjoy!

Please note:  This recipe can also be cooked in a slow-cooker – after searing the chicken thighs, add all ingredients in the slow cooker and set the timer for 6 hours.  I just don’t have slow cooker, so I have to do this the old school way. 🙂

(makes 16 sandwiches)

5 tbsp. olive oil
40 oz. boneless and skinless chicken thighs
2 tsp. salt
2 14.5 oz. cans of fire-roasted crushed tomatoes
1/2 cup apple cider vinegar
1/2 cup Truvia Brown Sugar Baking Blend
3-6 packets of zero-calorie sweetener (depending on taste)
2 tbsp. spicy ground mustard
1 tsp. smoked paprika
1 1/2 tsp. ground chipotle powder
1 tsp. ground ancho chili powder
1 tsp. onion powder
1 tsp. garlic powder
1/4 – 2 tsp. cayenne pepper (optional)
2 packages potato buns

1.  Trim excess fat from chicken thighs and season with 1 tsp. salt and 1/2 tsp. chipotle powder.
2.  In a dutch oven or medium-sized stock pot under medium heat, add 2 tsp. olive oil and sear chicken thighs on both sides for 3-5 minutes under slightly brown
3.  In the same pot, add crushed tomatoes, vinegar, mustard, paprika, remaining chipotle, ancho powder, onion powder, garlic powder, Truvia Brown Sugar Baking Blend, zero-calorie sweetener, remaining salt, remaining olive oil and cayenne pepper (optional) and mix until well-combined.
4.  Making sure that all chicken pieces are submerged in the liquid, reduce temperature to very low heat and cover.
5.  Simmer for 2-3 hours or until chicken easily falls apart with a fork.
6.  Once chicken is fully cooked, removed all pieces from the braising liquid and place in a separate container.  Shred chicken with a fork and set aside.  
7.  In order to thicken the sauce, adjust the temperature to high heat and let the braising liquid reduce until there is about 1 1/2 cups of liquid remaining in the pot (this should take about 10 minutes).
8.  Mix the reduced sauce with the chicken and serve on potato buns.

 

  

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