Recipe

Name Pulled Chicken
Source Food Network
Course Entree
Original

8 bone-in, skinless chicken thighs
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1/4 cup barbecue sauce

Preheat the oven to 350 degrees F.

Season the chicken with the ancho chile powder, salt and pepper. Heat a few tablespoons of canola oil in a medium high-sided ovenproof saute pan over high heat. Sear the chicken on both sides until golden brown. Add the chicken broth and barbecue sauce, bring to simmer, cover and cook in the oven until fork-tender, about 1 hour.

Remove the chicken from the pan, loosely cover and let rest for 15 minutes. Reduce the cooking liquid in the pan over medium-high heat until about 1/2 cup remains. Shred the chicken with a fork into bite-size pieces. Return the chicken to the pan and toss to coat in the mixture.

Parsed Ingredients
whole fraction measure ingredient
8 bone-in, skinless chicken thighs
2 tablespoon ancho chile powder
2 cup low-sodium chicken broth
1/4 cup barbecue sauce

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