2 LBS chicken breasts and thighs, bone-in and skin on
2 TBS olive oil
1/2 Red onion, diced
1 Green bell pepper, diced
4 Cloves garlic, minced
1 7 OZ can chipotle chilies in adobo
1 14 OZ can fire-roasted tomatoes
1/2 Cup BBQ sauce
1 Cup of water
Whole wheat buns
In celebration of our independence I'm making an all-American feast, and what is more American then BBQ and coleslaw? I'm putting a twist on pulled pork sandwiches by slow cooking chicken in a spicy and smoky sauce. A classic, creamy coleslaw is perfect to balance the heat from the chicken. For a little sweetness, I'm making baked sweet potato fries.
Heat oil in a large dutch oven or heavy-bottomed pan over medium-high heat. Generously season chicken on both sides with salt and pepper. Brown in batches and set aside. Lower the heat and add the onions, peppers and garlic. Season with salt and pepper and cover. Let the vegetables cook down for 10 minutes, or until soft. Add the chilies, tomatoes, BBQ sauce and water. Put the chicken back in, making sure its completely covered, and bring to a boil. Cover, then reduce the heat and let cook for 1-1/2-2 hours. Remove chicken (bones too) and turn off the heat. Let the sauce cool down, then puree in a blender until smooth. Once the chicken has cooled slightly, shred the meat. Return the sauce to the pot, add the shredded chicken. Keep on low heat until ready to serve.
Pile the meat high onto toasted buns. Serve with extra BBQ sauce and all the fixin's.
Leftover Alert: Use the leftover chicken in a soft taco with avocado and pickled onions!