Author Notes
I had to make pulled chicken sandwiches for a Labor Day party today so I decided I'd share the recipe for the pulled chicken!
Note: You'll need a dutch oven, or a pot that can go in the oven safely. —David White
Ingredients
- For the Sauce
-
1
28 oz can crushed tomatoes
-
2 cups
apple cider vinegar
-
1 cup
brown sugar
-
1/4 cup
garlic powder
-
1/4 cup
honey
-
1 tablespoon
dijon mustard
-
2 teaspoons
salt
-
1 teaspoon
black pepper
-
1 teaspoon
fish sauce
-
1 teaspoon
hot paprika
-
1
small can of tomato paste
- Everything Else
-
3 pounds
boneless, skinless chicken thighs, patted dry
-
1
onion, sliced into half-rings
-
2 tablespoons
olive oil
-
salt and pepper to taste
Directions
-
Mix all sauce ingredients together, and set aside.
-
Preheat oven to 325. Heat oil in your dutch oven over medium heat and add onions, stirring occasionally until soft, 8-10 minutes. Add chicken and mix with onions.
-
Pour sauce over chicken, one cup at a time, until covered (save the extra sauce for pouring on sandwiches or for a later dish). Bring to a simmer, then cover and place in oven for 2 hours.
-
Bring dutch oven back to stove. Remove chicken and place in a large bowl. Using two forks, finely shred the chicken.
-
Before adding chicken back to dutch oven, reduce the sauce. Bring sauce to boil over medium to high heat and reduce to about half, stirring often to avoid scorching. Once reduced, add shredded chicken and mix.
-
Serve on potato buns or on its own.
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