Monday, April 4, 2011

Barbeque Pulled Chicken

I made this as a lunch menu in April 2006 for a reunion of my Theta sisters from the University of Michigan. We gathered in Sonoma, California at a lovely retreat center and went on a wine tour, pictured here, one afternoon. It was great.

The black beans pictured on this plate aren't included in this menu.

1 8-ounce can tomato sauce or home-made if you have it
1 7-ounce can chopped green chiles, including the juice
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon regular or smoky sweet paprika
Note: El Rey de Vera Pimenton de la Vera (Spanish Smoked Paprika) comes in Sweet, Bittersweet, and Hot. I use Sweet in this recipe. Fancy supermarkets often have it. I get mine at The Spanish Table in Berkeley.
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
Note: Chipotle ground chile is in my supermarket in the Mexican section, usually in a clear cellophane bag.
½ teaspoon salt or to taste
2½ pounds boneless, skinless chicken thighs, extra fat removed
Note: Scissors work great to cut off the extra fat.
1 small onion, finely chopped
1 clove garlic, minced or pressed

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion, and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, 2-3 hours depending on the size of your slow cooker. A smaller pot will take more time. You can also use a large sauté pan on the top of the stove or on low heat in the oven. Start checking thighs after two hours.
3. Transfer the chicken thighs to a bowl, and let cool until you can pull the meat apart with your fingers or a fork.
4. Pour the liquid into a sauté pan and boil it down until it is thick. Return the chicken to the sauce, stir well, and check for salt. Reheat if necessary, and serve on toasted buns. I usually serve open-faced with the toasted bun forming a platform for the chicken.
5. You can make it the day before and reheat to serve.

8 servings
Adapted from February/March issue of Eating Well magazine

Erasto’s Coleslaw

Silky Sautéed Red Peppers 
These always are just the right bit of color you need on an otherwise boring plate.

No comments:

Post a Comment