Sticky, Pulled Chicken
2lb boneless, skinless chicken thighs
½ tsp freshly ground black pepper
½ tsp smoked paprika
¼ tsp cayenne pepper
2 tsp. kosher salt (or 1 tsp. sea salt)
oil, as needed
1 onion, small dice
2 cloves garlic, minced
2 cups chicken stock
2 tbsp sherry wine vinegar (or red wine vinegar)
2 tbsp soy sauce
3 tbsp honey
2 tbsp tomato paste
1 tbsp unsalted butter (optional)
Buns, noodles or rice for serving
- In a shallow dish mix together pepper, paprika, cayenne and salt. Season chicken with this mixture.
- Heat a heavy, oven-proof Dutch oven pot over medium-high heat.
- Add enough oil to cover bottom of the pan
- Carefully add chicken into pan and brown the thighs, in batches, for about 2 minutes per side, returning back to the shallow dish as you cook.
- Add onion to the now brown-bottom pot, fry for a few minutes then add garlic and fry for a further 1 minute, scraping up any browned bits from the bottom of the pan
- Add chicken stock, sherry wine vinegar, soy sauce, honey, and tomato paste; return chicken to pan and cover
- You've got options now: Cover and simmer over low heat until chicken is cooked through, 15-20 minutes. Cover and bake in a 350°F oven for 20-25 minutes, or put everything in a crock pot and cook according to manufacturer's directions.
- To thicken the sauce, remove the lid and chicken and bring sauce up to the boil.
- Meanwhile, cook pasta according to package directions
- Remove chicken from sauce and place in a bowl; reduce sauce over high heat, skimming excess fat
- Pull the chicken: A pair of tongs will pull the meat once it is cooked well.
- When sauce has thickened, return chicken to sauce and keep warm, or, chill down slightly and refrigerate for up to 3 days. Reheat over low heat.