Jerk Chicken. Pulled Chicken. I can’t help but smile when I say those words. 🙂
The poor chicken certainly gets a little bit of a beating in the kitchen doesn’t it?
Well let me tell you this…
If you have ever been looking for a recipe that is easy, tasty and supplies multiple dishes throughout your week, this my friend has your name written all over it.
When you consume a protein like chicken many times in a week, one can tend to get bored of it. That is why I like to come up with other ways of presenting the meat. Chopping it finely, marinating it, frying it, baking it. Something as simple as chopping it smaller than you usually do, can open up your dish to new unchartered territory. It changes the flavour, the texture and suddenly your boring ole chicken dish is exciting again!
Pulled chicken is a great way to have your chicken pre-prepared on a Sunday for your lunches throughout the week. You can add it to salads, place it in a lettuce cup, on top of nachos, in half an avocado with some homemade mayo or added to an egg omelette. The choices really are endless.
I used mine in an amazing Spicy Pulled Chicken dish.
The only question now is…how will you use it?
- 4 Free Range Chicken Breasts (or more)
- 6-8 C Water (enough to cover the veggies and chicken)
- 2 Celery Stalks, cut in half (entire stalks, head and all)
- 2 Thyme Sprigs
- Any other leftover, wilting veggies
- Garlic, 2 Cloves, minced
- 1. In a large pot place the water on high heat
- 2. Add all of the ingredients excluding the chicken
- 3. Lay your chicken breasts on the top of the veggies, so the water covers the chicken and bring to the boil (add more water if they are not covered)
- 4. With the lid on, simmer the chicken and veggies for 30 minutes to an hour
- 5. Turn the heat off and remove the lid
- 6. Scoop out the chicken breasts and place them into your kitchen bench mixer with the kneading handle attached and on low mix turn the mixer on to pull your chicken apart for you (Much better than burning your hands!)
- 7. Voila... you have yourself pulled chicken
- 8. Why not use the remaining water as a base for a chicken broth to use in soups. Yum!
- You don't have to use the veggies I have suggested, this recipe is perfect for using up old shrivelling veggies from the back of your fridge.
- Don't have a bench mixer? Then you can wait until the chicken has cooled and pull the meat apart with your hands.