Amazingly Easy Pulled BBQ Chicken
500g boneless, skinless chicken thighs
Olive oil
1 onion, chopped
2 cloves garlic, chopped
½ tsp smoked paprika
½ tsp salt (optional)
Ground black pepper (optional)
110 ml (½ cup) barbecue sauce (shop bought or recipe below)
Serves 3/4
Fragrant, delicious and peppy pulled chicken.
1. Heat the oven to 160°C/140°C Fan/325°F
2. In a heavy casserole dish (Le Creuset type dish is perfect) heat a little olive oil on the hob and very gently sweat the onion and garlis for at least 5 mins until it's really soft.
3. Add the smoked paprika and stir.
4. Add the chicken thighs one at a time and stir to mix well with the onion/garlic mix.
5. Pour the barbecue sauce over and bring to a simmer.
6. Cover the dish with a lid and put in the oven for at least 90 mins until the chicken is super tender.
7. At this point you can simply shred the chicken into the sauce and maybe serve with baked sweet potatoes or something similar.
8. Or, before shredding the chicken you could transfer it to a bowl. Then bring the remaining sauce to a boil and reduce down by about a half. Shred the chicken and use in sandwiches with the sauce on the side.
9. The chicken will keep for up to 5 days or can be frozen for up to 3 months.
With thanks to the Kitchn
Easy, Peasy Tangy Barbecue Sauce
In a bowl, whisk together 200g tomato ketchup with 1 tbsp of Worcestershire sauce, 1 tbsp of English mustard, 1 tbsp of malt or white vinegar and 2 tbsps of soft brown sugar.
This makes about twice what you need for the recipe above and will keep well in the fridge.
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