(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Chicken, Turkey, Duck, etcChicken Recipes pg 6 >  Southwestern BBQ Pulled Chicken


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



4 servings
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.


    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%
    Calcium 9%
    Iron 28%

Exchanges: 1½ Starch, 4 Lean Meat, 1 Fat, 1 Vegetable, 1 Fruit

© Gold'n Plump Poultry


  Chicken Recipes pg 6   |   Southern BBQ Chicken Sliders   |   Rain Forest Chicken   |   Red Curry Chicken with Masa Dumplings   |   Risi Bisi   |   Ritz Southern Fried Chicken   |   Roast Chicken with Tomatillo   |   Rosemary Chicken   |   Rosemary Chicken and Mushrooms   |   Rum Lime Caribbean Chicken   |   Seared Chicken Breast. Quick Pan Sauce   |   Seared Chicken with Merlot   |   Sesame Chicken & Pasta   |   Sesame Garlic Chicken Stir Fry   |   Sicilian Chicken   |   Simple Grilled Boneless Chicken Breast   |   Skillet Chicken, Sesame Ginger   |   Slow Cooker One Pot Chicken   |   Smoky Mountain Chicken & Rice   |   Southern Fried Chicken   |   Southwestern BBQ Pulled Chicken   |   Spicy Cuban Chicken   |   Spicy Southern BBQ Chicken   |   Star Fruit Chicken Rice   |   Star Fruit Stir Fry   |   Stir Fried Chicken   |   Stir Fried Chicken with Chili & Basil   |   Stir Grilled Peppadew Chicken   |   Sweet Potatoes and Chicken Curry   |   Sweet Potato Encrusted Chicken   |   Sweet & Saucy Chicken Chili   |   Sweet & Sour Baked Chicken   |   Tangy Chicken & Sugar Snap Stir Fry   |   Tarragon Chicken   |   Tart Chicken Alla Cacciatora   |   Tequila Lime Chicken, Jalapeno Sauce   |   Teriyaki Chicken Marinade   |   Thai BBQ Chicken Bundles   |   Thai Cashew Chicken   |   Thai Chicken & Vegetable Curry   |   Thai Style Chicken Vegetable Curry   |   Tomato Basil Stuffed Chicken Breast   |   Twenty Garlic Clove Chicken   |   Two Mushroom Bean Chili   |   Udon Noodles with Bourbon Sauce   |   Vegetable & Chicken Stir Fry   |   Vietnamese Chicken with Nuoc Cham   |   White Chili   |   White Chicken Korma   |   Wined Rooster   |   Wine Sauced Chicken   |   Wild Rice Pancakes with Chicken  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages