bcmom's kitchen

bcmom's kitchen

Wednesday, July 8, 2015

Peach BBQ Pulled Chicken

This is one of the recipes I almost made for the Secret Recipe Club a couple months ago.  There are always so many recipes to choose from, and it's practically impossible to choose just one.  And, of course, there's nothing that says I can't make them all, right?  I ended up making these yummy Frozen Chocolate Covered Peanut Butter and Banana Bites for the SRC Reveal, but I had to go back and make this Peach BBQ Pulled Chicken, too.

This BBQ sauce is sweetened with canned peaches instead of sugar, so it's even quite healthy.  It's definitely tasty!

Peach BBQ Pulled Chicken
adapted from Not Enough Cinnamon

for BBQ Sauce:
  • 1 28-oz. can peaches in juice (NOT syrup)
  • 2 garlic cloves, peeled and roughly chopped
  • 1/3 cup tomato paste
  • 1/2 cup chicken broth
  • 1 T spicy mustard
  • 1 T apple cider vinegar
  • 1-1/2 tsp olive oil
  • 1 T paprika
  • 1/4 tsp ground cumin
  • 1/2 tsp sea salt
for Chicken:
  • 2 lb. boneless skinless chicken breast
  • 1/2 cup chicken broth 
  • water to cover
  1. Combine all the sauce ingredients (including juice from the peaches) in a medium saucepan. Bring to a boil then reduce heat to low and simmer for one hour. Transfer sauce to a blender or a food processor and pulse until the sauce reaches a very smooth consistency. Return to pot and set aside.
  2. While the sauce is cooking, place chicken breast in another pot.  Add chicken broth and enough water to cover. Bring to a boil then reduce heat, cover, and simmer for 30 to 40 minutes or until chicken is very tender and no longer pink inside. Transfer cooked chicken to a cutting board and shred it using two forks (use one fork to hold the chicken steady and the other one to tear it apart).  Save cooking broth for another use.
  3. Add shredded chicken to the prepared sauce and mix well to coat. Serve on buns.

Note: You can use all broth or all water to cook the chicken if you want. I just had 1 cup of broth and only needed half of it for the sauce so I figured I'd use it for the chicken, too.

We added some sweet bread & butter pickles and shredded cabbage for a bit of tangyness and crunch, and it was perfect.  I will definitely be making this again.  The chicken also freezes well.  Just pull it out, thaw, and heat, for a quick and simple meal.

  © Blogger template 'Totally Lost' by Ourblogtemplates.com 2008 - Header credit: Steve Wampler

Back to TOP