Wednesday, March 3, 2010

Pulled Chicken BBQ

I got this recipe from Ashley (who got it from Rachel Ray), and we absolutely LOVED it!  I have always wanted to try a pulled BBQ recipe, but hadn't found one I thought would be easy or quick enough to do on a weeknight.  I served this over a baked potato for dinner (as suggested by Ashley) and had the left overs on a kaiser roll the next day for lunch.  Bill declared this recipe a keeper and I agree, so this will definitely be added to our rotation!  You should try it ASAP!

Pulled Chicken BBQ
From: Ashley

4 skinless, boneless chicken breast halves (as from the picture you can tell I only used 3)
1 onion, finely chopped
3 - 4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar (I actually didn't have apple cider vinegar, so I just used what I had, not sure why I forgot to put it in the picture)
hot pepper sauce
salt and pepper
Shredded Cheese
French or Kaiser rolls or a baked potato

1. Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1 1/2 cups).

2. Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce heat and simmer until the chicken is cooked through, about 15 minutes.

3. Remove chicken from the sauce and shred with fork.

4. While shredding chicken, boil the sauce, skimming occasionally until reduced by half, about 15 minutes.

5. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls or baked potato and top with cheese (we also added sour cream!).


Ashley's Cooking Adventures said...

Yay, excited you posted this. It looks so good on that baked potato!

RuthS said...

I wonder if you could serve this in some Bibb lettuce cups or endive leaves for a lower carb recipe... I'll have to try this out and let you know how it turns out!


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