Baseball.
Baseball. Baseball. That is what we have been doing everyday for
the past 3 months. Between high school baseball and Little League,
we never seem to be home for dinner! My family has been eating waaaay
too much concession stand food!! We only had an early morning
practice yesterday so we spent the afternoon relaxing by the pool.
After more than my fair share of vitamin D, I headed home with a car
full of hungry, waterlogged kids. My kids love chicken and love
spicy stuff. I came across this recipe for a pulled chicken dish and
thought I could tweak it to my family's taste. It was a great
success! I served the spicy chicken on homemade buns full of cheddar
cheese and jalapeños, a simple red cabbage slaw to cool the spice
and some fire roasted corn on the cob. You can adjust or omit the
jalapeños in these recipes if your family likes more or less spice.
Hope you enjoy it as much as we did!
Spicy
Pulled Chicken
Makes about 8 servings
Ingredients
Chicken:
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, finely chopped
1-2 jalapeños, seeded and chopped
3 cloves garlic, minced
2 cups tomato puree
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2/3 cup apple cider vinegar
2teaspoon yellow mustard
1/4 -1/2 cup hot sauce
1/4 teaspoon cayenne pepper
3 teaspoons chili powder
3teaspoon smoked paprika
salt and freshly ground pepper to taste
3 pounds boneless, skinless chicken thighs
For the Slaw:
3 cups Red cabbage sliced very thin
4 tablespoons plain greek yogurt
1/4 teaspoon chili powder
salt and freshly ground pepper
Makes about 8 servings
Ingredients
Chicken:
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, finely chopped
1-2 jalapeños, seeded and chopped
3 cloves garlic, minced
2 cups tomato puree
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
2/3 cup apple cider vinegar
2teaspoon yellow mustard
1/4 -1/2 cup hot sauce
1/4 teaspoon cayenne pepper
3 teaspoons chili powder
3teaspoon smoked paprika
salt and freshly ground pepper to taste
3 pounds boneless, skinless chicken thighs
For the Slaw:
3 cups Red cabbage sliced very thin
4 tablespoons plain greek yogurt
1/4 teaspoon chili powder
salt and freshly ground pepper
1
lime, juiced
Directions
For the chicken:
Directions
For the chicken:
In a large, heavy bottomed pot, heat the
butter and oil over medium heat. Add the onion and jalapeños and
cook until softened, about 5 to 6 minutes. Add in the garlic and cook
until fragrant, about 30 seconds. Add in the tomato puree, brown
sugar, Worcestershire sauce, vinegar, hot sauce, cayenne, chili
powder, paprika, salt, and pepper. Cook for about 5 minutes, or until
mixture has thickened slightly. Add in the chicken thighs, and bring
to a simmer. Reduce heat to low, and simmer for an hour to an hour
and a half, or until chicken is completely cooked and tender.
Remove from heat. The chicken should be very tender, and easily
shredded. Using 2 forks, inside the pot, pull the chicken apart.
Allow the chicken to simmer in the sauce for another half hour to
absorb all the flavor. Serve on buns, topped with slaw or your other
favorite bbq condiments.
For the
slaw:
In a medium bowl, combine the Greek yogurt, chili
powder, salt, pepper, and lime juice. Add in the shredded cabbage and
toss to coat just prior to serving. Serve over the pulled chicken.
Cheddar
Jalapeño Buns
Ingredients
1 package yeast
1 cup lukewarm
water
2 tablespoons
olive oil, plus more for greasing bowl
2 large eggs
3 tablespoons
sugar
3 1/4 cups all
purpose flour
1 teaspoon salt
6 oz sharp
cheddar, shredded
3 large
jalapeños, seeded and finely chopped