This is a super simple recipe that I made AGAIN this weekend. The work was all done while I played at the beach with my family. I used this recipe to make pulled chicken enchiladas, a more elaborate dish I will post soon, but you can just serve it warm over rice, toss with pasta or on soft rolls. This is a master recipe you can do so much with. Don’t forget to freeze some of the juices you used to stew your pulled chicken–it makes a fantastic spicy broth for soup.
Here’s what you need:
1 package organic chicken ( I used bone-in thighs and breasts)
1/2 cup white wine
1 large organic onion chopped rough
1/2 cup Spicy GourGanics Salsa
Anything else you like ( I rough chopped squash, baby spinach, a few tomatoes and other veggies from my garden just because I had then and they add extra healthy nutrients to the broth)
Here’s what to do:
Open the pack of chicken, rinse the chicken and pat it dry. Add a little salt if desired. Add any veggies you have hanging around, plus rough chopped onion. Then cover with wine, water and salsa. You are done. I cooked it slow and low all day long while we biked to the beach. When we got home, the house smelled amazing! I extracted the chicken from the broth and took a quick shower while it cooled just a little. It was falling off the bone at this time. I used two forks to pull the chicken apart and added two tablespoons of salsa and a little broth to the pulled mixture just to flavor the chicken and keep it moist.
That’s it! Toss with pasta, add to cooked rice, serve on warm rolls. You can add chopped frozen mango, canned kidney beans, fresh or frozen corn to the mixture for variety.