Tex-Mex pulled chicken
"If this is only half as good as our pulled pork recipe, it will be brilliant."Well, not a quite as good as pulled pork, but very tasty, and it went a long way. Using a medium chicken and lots of home made salsa it would probably stretch to 6 people. I added crushed new potatoes to the wrap, just because we had some spare - that helped to bulk it out and made it a little different.
- 2 tablespoons olive oil
- 1 onion, peeled and sliced
- 2 Cloves of garlic, peeled and crushed
- 1 teaspoon white cumin seeds ground to powder
- ½ teaspoon chilli powder (or to taste)
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 teaspoon coriander seeds, ground to powder
- 1 teaspoon of paprika powder, smoked paprika powder is even better if you have it.
- Pinch of ground cinnamon powder
- * Note to self: go easy on the cinnamon!
- Enough chicken pieces for four people, skin removed - one medium chicken, jointed, is ideal.
- sea salt and freshly ground black pepper to taste
- 2 teaspoons of muscovado sugar or brown sugar
- 190 ml (3/4 cup) cup of tomato salsa, you can make your own here but bottled salsa is still pretty good
- 250 ml (1 cup) chicken stock
- Juice and zest of ½ a lime
- Heat the olive oil in a pan and gently sauté the onion and garlic until it is translucent - about 6 minutes
- Add the spices and stir-fry for a few minutes
- Mix in the chicken, salsa brown sugar and chicken stock, bring to the boil then reduce to a simmer
- Cover and cook for 40 minutes then remove the chicken pieces from the pot and allow to cool a little
- Leave the cover off the pan and continue simmering the sauce until it is reduced by more than half and most of the sauce has gone - probably another 30 minutes.
- Meanwhile use 2 forks and shred the meat from the bones
- Once the sauce has reduced, add back the chicken, mix in the lime juice and zest and season to taste
This makes a great sandwich filler too.
As I almost invariably do after jointing a chicken, I cut slashes all over the chicken pieces; refrigerate and marinade them in the juice of a lime and a big pinch of salt. It's a habit picked up from an Indian cookery course that seems to make chicken very tender and tasty.