Pulled Chicken with Cherry Chile Sauce
Monday , 6, January 2014
Pulled Pork is always a favorite!
If you’re not a lover of Pork…this Pulled Chicken is crazy good 😉
Get out your Crock Pot…..
- 2 tbsp. Vegetable Oil
- 1/2 cup Shallots…. coarsely chopped …about 1 large
- 1 tbsp. fresh Ginger…peeled & chopped
- 1 tsp. fresh Jalapeño….minced..seeds and membranes removed
- 4 cups dark sweet fresh Cherries… pitted
- 2- 14 1/2-ounce cans diced Tomatoes… no salt added (you’ll only use 1 1/2 cans.. save the rest for another use)
- 1/4 cup Molasses
- 1/4 cup Cider Vinegar
- 1 tbsp. Chipotle Chile … can of chipotle chiles en adobo is perfect
- 3 tbsp. Dijon Mustard… divided
- 1 1/4 tsp. Chile Powder…divided
- 2 tsp. coarse Salt… divided
- 15 grinds Black Pepper… divided
- 2 tsp. Light Brown Sugar
- 3 lbs. bone-in.. Skinless Chicken Thighs or Breasts
- 4 to 6 warmed Buns… for serving
- Heat Oil in a large saucepan over medium-high heat. Add Shallots.. Ginger..Jalapeño and sauté until soft.. about 2 minutes.
- Add Cherries..Tomatoes..Molasses..Vinegar..Chipotle.. 1 tbsp. Mustard.. 3/4 tsp. Chile Powder.. 1 1/2 tsp. Salt.. 5 grinds Pepper
- Bring to a boil over high heat.. reduce to a simmer over medium heat.. cook until thickened.. about 5 minutes.
- Remove from the heat and carefully transfer half to a blender.. purée until smooth..you should have about 5 1/4 cups.. set aside.
- Mix 2 tbsp. Mustard,..1/2 tsp. Chile Powder.. 1/2 tsp. Salt.. 10 grinds Pepper..Brown Sugar in a large bowl
- Add Chicken to bowl.. mix well to coat Chicken. Put Chicken into the bottom of the slow cooker.
- Pour 1 1/2 -2 cups of the barbecue sauce on top of Chicken..save the rest for serving.
- Cover.. cook on LOW until Chicken is cooked through and tender… 4 to 5 hours.
- Transfer Chicken from slow cooker to a cutting board… carefully use a fork to separate the meat from the bones.
- Discard bones…. shred Chicken using 2 forks.
- Warm 1 cup of remaining sauce and add to shredded Chicken.
- Spoon Chicken onto warmed or toasted Buns..Enjoy 🙂
Scrumptious recipe courtesy of Epicurious