Barbecue Pulled Chicken
Serves: Makes Four Servings
- 1¼ cups tomato sauce
- ¼ + ⅛ cups bead molasses
- ¼ cup apple cider vinegar
- 1 Tbs. Worcestershire sauce
- 2½ Tsp. ground mustard
- 2 Tsp. smoked paprika
- ½ Tsp. garlic powder
- ⅛ Tsp. cayenne pepper, can be reduced for less spicy sauce
- 1½ Tsp. salt
- ½ Tsp. ground black pepper, can be reduced for less spicy sauce
- 15 packets stevia (PureVia)
- 2 whole chicken breasts
- 1 half yellow onion, sliced
- 1 half green bell pepper, sliced
- 2 whole garlic cloves, smashed
- 1 Tbs. olive oil
- 1 Tsp. salt
- ½ Tsp. black pepper
- ½ Tbs. cornstarch mixed with ⅛ cup cold water for thicker sauce, optional
- (Barbecue Sauce)
- Combine all ingredients, except the corn starch slurry, in a small saucepan.
- Bring mixture to a boil.
- If a thicker sauce is desired, add the corn starch slurry and simmer for five minutes.
- (Chicken)
- In a large, heavy bottom pot, sauté onion, bell pepper, and garlic in olive oil until they become fragrant.
- Cut the chicken into strips and season with salt and pepper.
- Add the chicken to the sautéed mixture and cover with water.
- Bring the pot to a boil, and cook until chicken is done.
- Drain all water from the chicken and vegetable mixture. If desired, the vegetables can be removed.
- Once cool enough to handle, pull the chicken apart into thin strips.
- In a medium saucepan, coat the pulled chicken with barbecue sauce to taste.
- Simmer on medium heat for 5 to 7 minutes.
- Serve alone, on top of your favorite bun for a great slider sandwich.
Nutrition Information Per Serving:
Calories 257 , Total Fat 11 g, Total Carbohydrate 34 g which includes Fiber 2 g, Sugars 30 g (23 g from added sugar), and Protein 15 g
Recipe by PureCircle Stevia Institute at https://www.purecirclesteviainstitute.com/recipes/barbecue-pulled-chicken/
3.5.3217