There are days when you just need comfort food, no matter what! This continuous rain which we have been having in Austria now for one week is getting on my nerves! Tortillas are one of those foods for me.You can eat them with your fingers, and fill them the way you like.
I have been making usually the normal tex mex style chicken or beef filling.Veggies,meat and fajita spices..I am not that big friend of pork meat, but I love the idea of over cooking the meat, so that it becomes tender and juicy. There has been so many nice pulled pork recipes around and it inspired me to try the same with chicken..
It was so easy to make, and full of wonderful flavours.. Instead of using chicken legs and breasts, I used whole chicken, which I cooked in oven, in a roasting bag.No mess method and chicken kept all of the juices which I used later. I added spices,closed the bag and sticked it in the oven for about 2 hours in low heat.About 1ooC° in circulation oven till the meat dropped off from the bones.
I served the BBQ pulled chicken, with homemade salsa and guacamole. I had kids eating with us I did serve chili separately..
Here is the recipe which I used:
Barbecue Shredded Chicken
- 2kg boneless skinless chicken thighs, or a mix of thighs and breasts,or one whole chicken
- Olive oil
- 1 large onion, diced
- 2 (or more) cloves garlic, minced
- 1 teaspoon caraway powder
- 1 teaspoon coriander powder
- 2 teaspoons smoked paprika
- 2 teaspoons salt Freshly ground black pepper
- one small bottle barbecue sauce, store-bought or homemade plus more for serving
Heat the oven to 160°C. Remove the chicken from its packaging and pat it dry.
In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprika and stir. Add the chicken one piece at a time, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.
Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken finely.At this point I added bit more garlic into it, because we love it!
While you’re shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid in the pan to about half of its volume. Pour this thickened sauce over the chicken and stir.
This makes a great filling for sandwiches or burgers and freezes really well!
I am just dreaming of the better weather and sunshine… This food surely helped..