Picked up around 10 lbs of boneless skinless chicken thighs on sale. Going to make 3 batches of pulled chicken but I am at a loss for cool seasoning/saucing ideas.
I've made buffalo, bbq, teriyaki, siracha brown sugar, updog, and just fuck-me-up spicy before.
What are some new ideas to keep it fresh?
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What is pulled chicken?
NM U?
salsa chicken
harissa chicken
curry chicken
chicken meatballs
chicken burgers
that's. ..that's about it
Bulgogi
Hungarian style with paprika and garlic
what's updog?
...
Alfredo, marinara, or Béchamel
South Carolina style mustard bbq sauce. Pesto. On a salad with sautéed pears with honey & balsamic reduction (on the pears) with vinagrette. Dill cream sauce. Chicken salad sandwiches with apples, grapes, & walnuts. Drunken, with a red wine reduction... or a brandy cream sauce...bake into chicken pot pies...chicken soup... tacos...
Nothing much what up with you homie
I like throwing shredded chicken in a pan with some salsa and cook it for a little bit, shit's bomb.
I might actually try this, any advice or is it as straightforward as
>throwing shredded chicken in a pan with some salsa and cook it for a little bit
?
Literally just that. cook the salsa into the chicken.
I make a sandwhich out of it, feel free to use whatever cheese/condiments you like.
It's really fast and easy.
sidenote: Using salsa is awesome because you have control over the flavor and how spicy it is by using different salsas.
I'd make 3 varieties to serve over rice.
1) Mexican
>paprika, chili powder, cumin, black pepper, orego, onion powder, garlic powder, tomatoes w/ green chili's, and one can of low sodium chicken stock to reduce down.
2) Lemon herb
>It's pretty explanatory. Herbs of your choice, onion, garlic, and lemon zest, along with a can of chicken stock to reduce. (You can throw in some spinach when reheating this.)
3. Asian twist
>Low sodium soy sauce, hoisin, chili paste, ginger, garlic, and the obligatory can of low sodium chicken stock to reduce while it stews.
Of course you can throw in veggies while reheating from spinach, peppers, tomatoes, etc... to get all your food groups represented.
This sauce is used in the southeast with pork, but goes equally well with chicken.
1 cup apple cider vinegar
1/4 cup brown sugar
1tbs salt
1tbs black pepper
1tbs red pepper flake (or to taste if you don't like the heat, or need more)
1/2 tsp cayenne
Heat the vinegar over the stove, mix in the sugar, add the rest and mix thoroughly.
Serve hot or cold.
Can be used immediately, but it's better if it has at least a day to blend.
cassoulet
>olive oil
>fresh sweet and spicy paprika, tomatoes, onion, thyme, fenugreek, reduce with a touch of pomegranate essence
>serve with fresh flatbread and a spoon of yoghurt
>olive oil!
also it's spelled "yogurt" this isn't the middle ages.
olive oil is an absolute must with sweet paprika doe
This is a joke right
Chicken salad for sandwiches
...
My fave is a riff on Mojo Criolle.
Put a layer of olive oil in the slow cooker.
Add the chicken.
Juice an orange and a lemon. Pour in. Repeat until chicken is 3/4 covered.
Add a handful of whole peeled garlic cloves.
Add a few teaspoons of oregano.
Set on low for 6-8 hours.
Pull chicken.
Freakin great. The citrus acid does something very interesting. And, it's not overpowering flavor-wise, so you can use it in lots of other things (enchiladas, hash n rice, etc.)
Shit. Replace "lemon" with "lime"
I prefer to choke the chicken before saucing it but that is just me.
You could try a mole sauce.
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yo dude sick boner joke