Pulled Chicken

Pulled Chicken is a dish of American origin, where chicken meats are slowly cooked until they become so tender that they can be easily “pulled” or shredded. The classic version involves the use of a barbecue, but here I will 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 garlic cloves, minced
• 250 ml chicken broth
• 240 ml barbecue sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon brown sugar
• Salt and pepper to taste
• Olive oil to taste

Preparation

1. Season the chicken breasts with salt and pepper and set aside.
2. In a large skillet or Dutch oven, heat a drizzle of olive oil and sauté the sliced onion and minced garlic until translucent.
3. Add the chicken and sear on all sides to seal in the juices.
4. Reduce the heat, add the chicken broth, barbecue sauce, apple cider vinegar, smoked paprika, and brown sugar. Mix well.
5. Cover and simmer over 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 pan and shred it using the forks.
7. Return the shredded chicken to the pan with the cooking juices and let it absorb the flavors over 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 like rosemary or oregano instead of smoked paprika.

Trivia

Pulled Chicken is commonly served in the United States in sandwiches 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, as it is a specialty appreciated for its convenience and intense flavor.