Chrissy Teigen’s Pulled BBQ Chicken

Ok, so this is a very funny cookbook but not only is it funny it is full of really exciting recipes to try out. Chrissy Teigen isn’t anywhere near as famous here in Australia as she is in the States. Here her biggest claim to fame is probably being married to John Legend! But this isn’t just another celebrity cookbook, Chrissy writes some fantastic recipes and this one for Pulled BBQ Chicken is a winner. It is sweet, spicy and the chicken is shred with two forks tender. In the book it is suggested to be served in rolls with coleslaw or on nachos but I think it would also be great on a big baked potato with coleslaw and all the toppings. I have adjusted some of the quantities slightly from the original recipe.

Ingredients

• 600 gm skinless chicken thigh fillets
• kosher salt and black pepper
• 2 tbsp neutral oil
• 1 small onion, thinly sliced
• 3 cloves garlic, finely chopped
• 2 tbsp tomato paste
• 1/2 cup tomato sauce/ketchup
• 1/3 cup tomato puree
• 1/4 cup apple cider vinegar
• 1 tbsp brown sugar
• 1 tbsp chipotle in adobo, finely chopped (about 2)
• 1 tsp mustard powder

Season the chicken generously with the salt and pepper. Use tongs and a plate! In all my years cooking I’ve never done this before which always meant constant washing of hands between touching the chicken and the seasonings.

In a medium casserole dish, heat the oil over medium-high heat until hot. Add the chicken in a single layer (it should all fit otherwise do it in batches) and brown until golden 3 to 4 minutes a side. Transfer to a plate and set aside.

Add the onions to the pan, season lightly with salt and add a splash of water if the pan is dry, cook stirring until golden, 9 to 10 minutes.

Add the garlic and cook two more minutes. Add the tomato paste and cook, stirring, for 2 minutes.

Add the tomato sauce, puree, 1/4 cup water, vinegar, brown sugar, chipotles, mustard powder, 1/2 tsp salt (less of not kosher salt **) and a good grinding or black pepper. Bring to a boil and simmer uncovered a minute or 2 until sauce thickens.

Return the chicken and any juices to the pan, turn it over to coat fully in the sauce.

Cover and simmer on low until the chicken is very tender , 45 minutes to 1 hour. Add a splash of water, if the pan is dry. Remove from the heat and let cool. Shred the chicken with two forks right in the sauce.

Keep covered in the casserole dish until ready to serve.

So, some bright spark may have noticed I changed casserole dishes between the last two photos. Problem was my chicken was starting to catch and I didn’t want the sauce to taste burnt. Best thing to do when this happens is to remove solids to a clean pot and pour the sauce over, don’t try to scrape up the scorched (fancy word for burnt) material from the bottom of the pan.

** Also, just a word on Kosher salt. A lot of American cook books, magazines and blogs refer to this brand as the one they use. It is a lot less salty than sea salt or table salt so season lightly if you don’t have Diamond Crystal brand. For those of you in Melbourne I buy it from USA Foods in Moorabbin.

And here is Charlie, well his arms, making his nachos for dinner last night. He said they were fantastic, two thumbs up!!

We didn’t wait to take a finished photo. He is not quite as obsessed with food photography as I am and didn’t want his dinner getting cold. So, if you do make this recipe maybe take a photo of the finished product and post it, so I can see what it looks like. Enjoy. Sheryl xx