Chrissy Teigen's Pulled Barbecue Chicken
Cravings: Hungry for More
Notes
If you can't find chipotle peppers canned in adobo sauce, you can substitute hot sauce to taste.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 small yellow onion, thinly sliced
3 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup ketchup
1/3 cup tomato sauce
1/4 cup apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
1 teaspoon mustard powder
Directions
- Season the chicken thighs generously with salt and pepper.
- In a medium Dutch oven (I don't have a Dutch oven, so I used my largest skillet), heat the canola oil over medium-high heat until shimmering hot.
- Add the chicken and brown it until golden all over, about 3 to 4 minutes each side.
- Transfer the chicken to a plate once it's browned and set aside.
- Add the onion to the same skillet or Dutch oven and cook, stirring until golden, about 9 to 10 minutes.
- Add the garlic and cook 2 more minutes.
- Add the tomato paste and cook, stirring for 2 minutes.
- Add the ketchup, tomato sauce, 1/4 cup water, vinegar, brown sugar, chipotles, mustard powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Bring to a boil, then reduce to a simmer and cook uncovered until the sauce is thick, about 4 to 5 minutes.
- Return the chicken and any juices to the pan, cover, and simmer until the chicken is very tender, about one hour.
- Shred the chicken with two forks, and keep covered in the Dutch oven until ready to serve.
Information
- Category
- Main Dishes
- Yield
- Serves 6
- Prep Time
- 1 hour, 30 minutes
- Cook Time
- 30 minutes
- Total Time
- 1 hour, 59 minutes, 59 seconds