EPICURE PULLED CHICKEN RECIPES

Steps:

• In a slow cooker, combine barbecue sauce, brown sugar, vinegar, paprika, and garlic powder. Season generously with salt and pepper. Add chicken breasts and turn to coat breasts.  Cover and cook on high for 2 hours or on low for 4 hours.  Remove chicken from slow cooker to a plate. Bring barbecue sauce remaining in slow cooker to a boil in the slow cooker to reduce sauce to barbecue sauce consistency, about 5 minutes. (If slow cooker does not have sauté function, transfer to a medium pot and place over medium-high heat.) Using two forks, shred chicken. Pour reduced barbecue sauce over top, toss to coat. Serve on buns with coleslaw and pickles.

Steps:

• Preheat oven to 160C. Heat oil in a large casserole or saucepan over medium-high heat, add chicken and brown well all over (4-5 minutes), then set aside. Add onion and garlic to casserole, sauté until tender and translucent (4-5 minutes), add spices and season to taste. Deglaze pan with vinegar, add tomato, stock, chipotle, oregano and chicken, bring to a simmer, then cook in oven, turning chicken occasionally, until tender (50 minutes to 1 hour). Set aside to cool slightly, then shred chicken, stir in beans and season to taste.
• Increase oven to 180C. For tomato salsa, combine ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 minutes).
• For avocado crema, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.
• Scatter chips on a large baking tray, top with chicken and bean mixture, scatter with cheddar then bake until golden and bubbling (10-12 minutes). Serve topped with radish, salsa, avocado and coriander.