Pulled chicken

Pulled Chicken is a dish of American origin, where chicken meat is slowly cooked until it becomes so tender that it can be “pulled” or shredded with ease. The classic version involves the use of a barbecue, but here I’ll provide you with an adapted recipe that you can also make in a home kitchen.

Ingredients

• 4 chicken breasts (about 1 kg)
• 1 white onion, sliced
• 2 cloves of garlic, minced
• 250 ml of chicken broth
• 240 ml of barbecue sauce
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of smoked paprika
• 1 teaspoon of brown sugar
• Salt and pepper to taste
• Olive oil as needed

Preparation

1. Season the chicken breasts with salt and pepper and set them aside.
2. In a large skillet or casserole, heat a drizzle of olive oil and sauté the sliced onion and minced garlic until they become translucent.
3. Add the chicken and brown it on all sides to seal in the juices.
4. Lower the heat, add the chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, and brown sugar. Mix well.
5. Cover and let cook on low heat for about 1-2 hours, or until the chicken is tender enough to be easily shredded with two forks.
6. Once the chicken is ready, remove it from the skillet and shred it with the help of the forks.
7. Put the shredded chicken back in the skillet with the cooking juices and let it flavor on low heat for another 10-15 minutes.
8. Adjust salt and pepper to taste.

For an Italian touch, you could serve the Pulled Chicken over soft polenta or use Mediterranean herbs such as rosemary or oregano in place of smoked paprika.

Curiosity

Pulled Chicken is commonly served in the United States in sandwiches like the sandwich or as a taco filling, garnished with coleslaw or other fresh vegetables and additional sauces. In the southern United States, in particular, this dish is very common at barbecues and outdoor picnics, being a specialty appreciated for its convenience and intense flavor.