Sunday 7 June, 2020

Loop Sunday Lunch: Spicy Pulled Chicken

Photo courtesy 'Healthy Food for Living'.

Photo courtesy 'Healthy Food for Living'.

What's for lunch?

Try a different twist on chicken with this delicious Spicy Pulled Chicken, courtesy 'Healthy Food for Living':

Spicy Pulled Chicken


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 tsp ground dry mustard

2 tsp ground chipotle chile powder

1/4 – 1/2 tsp ground cayenne pepper, depending on heat preference

Kosher salt and freshly ground black pepper, to taste

1 1/2 pounds boneless & skinless chicken thighs


Heat a drizzle of oil in a large dutch oven (or other heavy-bottomed pot) 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 tomato sauce through salt and pepper. Add chicken and stir to coat.

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.

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