Thursday, June 19, 2014

Shredded Barbcue

Two things I love are barbecue and easy … this recipe is both! 

The recipe is for chicken, but I have also done this using a beef roast and it turned out wonderfully!

My fellas agree this is great for hearty sandwiches, but I also love to serve it over yellow rice. We also like to add some sharp cheddar to the sandwiches. 

I like to cut my chicken into large chunks before cooking, but you do not have to … you can toss them in whole if you prefer.

Shredded Barbecue
3-4 pounds of boneless chicken - breasts or thighs, whichever you prefer
Olive Oil
1 large onion, dices
2 cloves of garlic, minced
2-3 teaspoons of smoked paprika - this is a personal taste thing
2 teaspoons of salt
2 teaspoons of black pepper
12 ounces (1 1/2 cups) barbecue sauce  - I prefer Sweet Baby Ray’s

Heat oven to 325 degrees

Wash and pat dry chicken

  • In a Dutch oven or heavy, oven save pot with lid, heat a drizzle of olive oil on medium heat.
  • Cook the onion and garlic for 5 minutes, stirring around frequently.
  • Add the smoked paprika and stir.
  • Add chicken pieces and stir to coat the chicken. Add salt and pepper.
  • Pour in barbecue sauce and stir to coat. Bring to simmer and turn off heat.

Cover pot with lid and bake in oven for 90 minutes or until the meat is very tender. Remove  oven and use a slotted spoon to remove mean in to a large bowl. Use forks to shred the meat.

While shredding, heat the pot on the stove, bringing the sauce to high heat and reducing it to about half its volume. Pour this mixture over the shredded chicken and mix well.

You are all ready now for big, messy sandwiches or the best yellow rice ever!

You can also cook this in a crock pot … do all of the on the stove cooking as listed then do the oven cooking in the crock pot instead. The sauce at the end can be done in a saucepan, quickly and easily.

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