Yummy recipe for Spicy Pulled Chicken served as a Quesadilla with lots of cheese
For the barbecue sauce:
¼ cup white vinegar
¼ cup brown sugar
¼ cup Worcestershire sauce
¼ cup tomato sauce
1 tbsp mustard
For the chicken and to assemble:
olive oil for frying
1 red onion, finely chopped
1½ tsp paprika
2 tsp ground cumin
4 chicken thighs, skins removed
salt and pepper
8 x 20cm soft flour tortillas
1 cup grated cheddar cheese
handful coriander, finely chopped
sour cream to serve
Place all of the barbecue sauce ingredients in a bowl and whisk until combined. Set aside.
Preheat your oven to 180°C. Heat some olive oil in a deep frying pan. Sauté the red onion, paprika and cumin together for a three minutes. Add the chicken thighs and season with salt and pepper. Toss the chicken to coat in the spices.
Transfer the contents of the saucepan to an ovenproof dish. (Try and use one that allows the chicken to fit snugly in a single layer.) Pour the barbecue sauce over the chicken.
Cover the oven dish with foil and bake for one hour. Transfer the chicken to a chopping board. Take the chicken off the bone and shred. Place the shredded chicken in a bowl. Add one cup of the barbecue sauce from the oven dish and mix well.
Spread the barbecue chicken over four flour tortillas. Add a sprinkling of cheddar cheese and chopped coriander. Place another tortilla on top of each one.
Heat a frying pan over a medium heat. Dry fry each tortilla for a minute on each side. Cut into wedges and serve immediately with some sour cream.
Cook’s notes: The pulled chicken can be prepared in advance and stored in the fridge until needed. Use any leftover barbecue sauce on wraps, burgers, pizzas or as a marinade.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate