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Barbecue Pulled Chicken with Marinated Cucumbers

Posted Sep 13 2008 1:04am

Recipe adapted from Cooking Light, April 2003.

1/4 cup light brown sugar
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 lb. skinless, boneless chicken breast
2 teaspoons olive oil
1 cup thinly sliced onion
1 cup low-sodium chicken broth or stock
1 tablespoon balsamic vinegar

1/4 cup cider vinegar
2 tablespoons light brown sugar
Pinch of kosher salt
1 cucumber, peeled and sliced

Hamburger buns, barbecue bread or Texas toast

1. To prepare chicken, combine first 5 ingredients. Rub surface of chicken with brown sugar mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan. Add onion to pan; cook 2 minutes or until tender, stirring constantly.

2. Return chicken to pan; add broth or stock. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove from heat. Remove chicken from pan; shred with 2 forks. Return chicken to pan. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes or until liquid evaporates. Stir in balsamic vinegar.

3. To prepare cucumbers, combine cider vinegar and next 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Remove cucumber from bag; discard marinade.

4. Spoon 3-4 ounces chicken mixture onto bottom half of each bun. Top each with 1/4 cup cucumber mixture and top half of bun. Serves 4.

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