Imported from Instagram
Pulled Chicken
Slow-cooked pulled chicken with beer, barbecue sauce, and caramelized onions. Serve it in a crispy schiacciata, lightly warmed, as suggested by the authors.
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Ingredients
- 500 g Chicken breast
- 300 g Chicken thighs
- 2 Onions
- 40 g Barbecue sauce
- 500 ml Beer
- 20 g Butter
- 10 g Brown sugar (The instructions specify brown sugar; 10 g is listed in the ingredients.)
- Garlic powder (to taste)
- Paprika (to taste)
- 5 g Tomato paste (The instructions also specify one tablespoon of tomato paste; the ingredient list gives 5 g.)
- Salt (to taste)
- Pepper (to taste)
- Schiacciata (Optional, for serving between two slices; lightly warmed. Quantity not specified.)
Steps
- 1
In a bowl, combine the chicken breast, chicken thighs, beer, paprika, garlic powder, and barbecue sauce, mixing to coat the chicken.
- 2
Marinate for at least one hour.
- 3
Slice the onions. Melt the butter in a pot, add the onions and brown sugar, and let them caramelize slightly.
- 4
Drain the chicken from the marinade and add it to the onions. Brown it lightly.
- 5
Pour the marinade liquid into the pot. Add the tomato paste, salt, and pepper.
- 6
Cover and cook very gently for at least one hour.
- 7
When the chicken is cooked and easily pulls apart, let it cool slightly.
- 8
Shred the chicken.
- 9
If desired, serve it between two slices of crispy schiacciata, lightly warmed.
Notes
The ingredient list specifies 5 g of tomato paste, while the instructions call for one tablespoon; the quantities do not match. Schiacciata is suggested for serving but does not appear in the ingredient list; quantity not specified.
Nutrition per serving
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