Pulled Chicken with Pickled Veggies

Serves: 2-4 People
Time: 30 Minutes Prep / 2-3 Hours Cooking

Buckle up for a culinary journey filled with flavor, as we prepare a mouthwatering Pulled Chicken with pickled veggies which can be enjoyed with soft naan, tortillas, crunchy nachos, or a bed of comforting rice. With an array of spices, a chipotle twist, homemade pickled veggies and a creamy sauce, this versatile dish is perfect for gatherings and family dinners. So, let’s dive into this culinary adventure.

Ingredients:

For the Pulled Chicken:

• 2 pounds of chicken thighs (skinless and boneless)
• 1 red pepper, finely chopped
• 1 jar of chipotle in adobo sauce (from La Morena), minced (adjust for heat)
• 2 shallots, finely chopped
• 4 cloves of garlic, minced
• Juice of half a lemon
• 8 allspice grains
• 1 piece of star anise
• Red chili powder (adjust for heat)
• Ginger powder, smoked paprika powder, cilantro powder, black pepper, and salt, to taste
• 1 cup of corn

For the Pickled Veggies:

• 1 cucumber, thinly sliced
• 1 red chili pepper, thinly sliced (adjust for heat)
• 1 shallot, thinly sliced
• Salt, to taste
• 4 tablespoons of sugar
• 200ml of water
• 8 allspice grains
• 2 cloves
• 250 ml of vinegar
  

For the Sauce:

• 1 egg yolk
• 2 tablespoons of mustard
• 250ml of olive oil
• 1 tablespoon of wine vinegar
• 4 cloves of garlic, minced
• Black pepper, to taste

To Serve: (choose whatever you feel like)

• Soft naan bread
• Tortillas
• Crunchy nacho chips
• Steamed rice

Preparation:

The Pulled Chicken

1. Begin by marinating the chicken thighs. In a large mixing bowl, combine the chicken thighs, minced chipotle in adobo sauce, minced garlic, and lemon juice. Allow the chicken to soak up these flavors for at least 30 minutes, but ideally for a few hours in the refrigerator. The longer, the better.

2. Create a delightful spice blend for the chicken. In a small bowl, mix together red chili powder, ginger powder, smoked paprika powder, cilantro powder, black pepper, and salt. You can adjust the quantities based on your heat and flavor preferences.

3. In a large Dutch oven or heavy-bottomed pot, heat a bit of oil over medium-high heat. Once hot, add the marinated chicken thighs and sear them until they turn golden brown, about 3-4 minutes per side. This step locks in the flavors.

4. While the chicken is searing, add finely chopped shallots, minced garlic, allspice grains, and a star anise to the pot. These aromatics will infuse your dish with depth and fragrance.

5. Sprinkle the prepared spice blend over the chicken and aromatic mixture. Stir everything together to coat the chicken and aromatics with these flavorful spices.

6. Toss in the finely chopped red pepper and let it sauté with the chicken. This addition adds a touch of sweetness and a pop of color to your dish.

7. Pour in enough water to cover the chicken, ensuring it’s submerged. Bring the mixture to a gentle simmer. This is where the magic starts to happen.

8. Lower the heat, cover the pot, and let the chicken simmer gently for about 2-3 hours, or until the chicken is incredibly tender and can be effortlessly pulled apart with a fork. Check and stir occasionally to prevent sticking and ensure even cooking.

9. Once the chicken is tender, use two forks to shred it right in the pot. The meat should fall apart beautifully, soaking up the flavors and juices.

10. To add a touch of sweetness and texture, stir in a cup of corn. This complements the spiciness and smokiness of the dish.

The Pickled Veggies

11. Begin the pickled veggies by thinly slicing a cucumber, a red chili pepper, and a shallot. These veggies will add a delightful crunch and tang to your dish.

12. In a separate saucepan, combine sugar, water, allspice grains, and cloves. Bring this sweet and sour pickling liquid to a boil over medium heat.

13. Pour the hot pickling liquid over the sliced veggies. Stir to combine, ensuring that the veggies are well immersed in this flavorful bath.

14. Allow the pickled veggies to cool to room temperature, and then refrigerate for at least an hour to let the flavors meld together. The longer they pickle, the better the taste.

The sauce

15. Get started on the sauce by whisking an egg yolk and mustard together until they form a harmonious base.

16. Now, it’s time for the magic of emulsion. Gradually drizzle in the olive oil while continuing to whisk vigorously. The mixture should start to thicken and turn creamy.

17. Stir in wine vinegar, minced garlic, and season with black pepper to taste. This adds a delightful zesty punch to your sauce.

The Serving

18. Warm the naan bread, tortillas, nacho chips, or prepare your choice of accompaniment.

19. Plate the tender Pulled Chicken. It should be bursting with flavor and ready to tantalize your taste buds.

20. Add a generous serving of the zesty pickled veggies to your Pulled Chicken. This brings a crunchy, tangy contrast to the dish.

21. Finish your masterpiece by drizzling the creamy and zesty sauce over the Pulled Chicken and pickled veggies. The creamy texture and tangy kick take your dish to the next level.

22. Serve your Pulled Chicken with a choice of sides – soft naan bread, tortillas, crunchy nacho chips, or a comforting bed of steamed rice.

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