Spicy Pulled Chicken

FullOfSpice · May 2011

I found this recipe on the internet, and I made it last week. I really liked it-especially since I love spicy food:

Spicy Pulled Chicken
serves 4-6
Ingredients:
olive or canola oil
1 small onion, finely chopped
1 large clove garlic, minced
1 minced jalapeno pepper, seeded or not depending on heat preference
1 (8 oz) can tomato sauce
3 Tbsp apple cider vinegar
2 Tbsp molasses
1 Tbsp paprika
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 tbpsn Mustard prepared
2 tsp ground chipotle chile powder
Salt to taste
1 1/2 pounds boneless & skinless chicken breasts or theighs

Directions:
Heat a drizzle of oil in a large pan over medium heat. Add in the onion and jalapeno and cook until softened about 3-5 minutes, stirring often. Add in the garlic and cook, stirring, about 30 seconds or until fragrant.
Stir in the rest of the ingredients.
Lastly add the chicken pieces to coat. I cut mine up but next time I will leave them as bigger pieces.
Reduce stove heat to low and cook until chicken is fork-tender and easily pulls apart, about 1 hour.
Using two forks, shred the chicken right in the sauce.
*Allow the shredded chicken to sit in the sauce over low heat for 20 minutes, or until it has warmed through and has absorbed more of the sauce.
.

Nutrition: When I made it, I used to large chicken breasts, and divided it between 4 people:
4 servings:
Calories: 240
Carbs: 17g
Fat: 8g
Protein: 26g

6 Servings:
Calories: 160
Carbs: 11g
Fat: 5g
Protein 17g

Here's the original link just in case anyone wants to see it. There are great recipes on this website.
http://www.healthyfoodforliving.com/?p=15208

JesaGrace · May 2011

YUM!!

JesaGrace · May 2011

I found this recipe on the internet, and I made it last week. I really liked it-especially since I love spicy food:

Spicy Pulled Chicken
serves 4-6
Ingredients:
olive or canola oil
1 small onion, finely chopped
1 large clove garlic, minced
1 minced jalapeno pepper, seeded or not depending on heat preference
1 (8 oz) can tomato sauce
3 Tbsp apple cider vinegar
2 Tbsp molasses
1 Tbsp paprika
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 tbpsn Mustard prepared
2 tsp ground chipotle chile powder
Salt to taste
1 1/2 pounds boneless & skinless chicken breasts or theighs

Directions:
Heat a drizzle of oil in a large pan over medium heat. Add in the onion and jalapeno and cook until softened about 3-5 minutes, stirring often. Add in the garlic and cook, stirring, about 30 seconds or until fragrant.
Stir in the rest of the ingredients.
Lastly add the chicken pieces to coat. I cut mine up but next time I will leave them as bigger pieces.
Reduce stove heat to low and cook until chicken is fork-tender and easily pulls apart, about 1 hour.
Using two forks, shred the chicken right in the sauce.
*Allow the shredded chicken to sit in the sauce over low heat for 20 minutes, or until it has warmed through and has absorbed more of the sauce.
.

Nutrition: When I made it, I used to large chicken breasts, and divided it between 4 people:
4 servings:
Calories: 240
Carbs: 17g
Fat: 8g
Protein: 26g

6 Servings:
Calories: 160
Carbs: 11g
Fat: 5g
Protein 17g

Here's the original link just in case anyone wants to see it. There are great recipes on this website.
http://www.healthyfoodforliving.com/?p=15208