SOUTHWESTERN BARBEQUE PULLED CHICKEN
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
• 1/4 cup firmly packed light brown sugar
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (1 pound 4 ounces) Gold'n Plump Boneless Skinless Chicken Thighs
• 1 tablespoon olive oil
• 1/2 green bell pepper, cut into 1/4-inch slices
• 1 small onion, cut into 1/4-inch slices
• 1 cup chicken broth
• 2 tablespoons balsamic vinegar
• 4 buns or rolls
Stir together the brown sugar, chili powder, cumin, paprika, salt, and pepper in a small bowl. Place the chicken in a single layer on a plate. Sprinkle and press the sugar mixture onto all sides of the chicken.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken; cook for 2 to 3 minutes on each side or until it just begins to brown but is not thoroughly cooked. Transfer the chicken to a plate and set aside.
Add the bell pepper and onion to the pan; cook, stirring constantly and scraping the bottom of the pan, for 2 to 3 minutes or until just tender.
Return the chicken to the pan. Add the broth. Increase the heat to high and bring to a boil. Reduce the heat to low; cover and simmer for 30 minutes or until the chicken is thoroughly cooked. Transfer the chicken to a plate. Shred the chicken using two forks.
Return the chicken to the pan. Bring to a boil over high heat. Reduce the heat to medium; simmer, uncovered, for 10 to 15 minutes or until most of the liquid is reduced. Stir in the balsamic vinegar. Spoon 1/2 cup of the chicken mixture into each bun and serve warm.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size: 1 sandwich
Calories 463 Calories from Fat 192
% Daily Value
Total Fat 21 g 33%
Saturated Fat 6 g 30%
Cholesterol 108 mg 36%
Sodium 811 mg 34%
Potassium 257 mg 7%
Total Carbohydrate 40 g 13%
Dietary Fiber 2 g 9%
Protein 29 g 58%
Vitamin A 15%
Vitamin C 12%
Exchanges: 1½ Starch, 4 Lean Meat, 1 Fat, 1 Vegetable, 1 Fruit
© Gold'n Plump Poultry