Pulled BBQ Chicken

When it’s chilly outside it’s great to warm up with this hearty sandwich…comfort food all the way!

Pulled BBQ Chicken
4 bone-in skinless chicken thighs
2 tablespoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 cup chicken broth
1/2 cup barbecue sauce
2 tablespoons cider vinegar
6 fresh rolls, split
Asiago cheese, shredded

Place the chicken in a bowl; drizzle with one tablespoon extra virgin olive oil and season with paprika, chili powder, garlic powder, oregano and salt. Toss well to fully cover chicken with seasonings. Heat a skillet with remaining oil on medium-high heat. Brown chicken on both sides. Add chicken broth, barbecue sauce and cider vinegar. Bring to a simmer then reduce heat to low. Cover and allow to cook until chicken falls off the bone – minimum 30 minutes – but I allow it to cook two hours sometimes…the longer the better! Shred the chicken.

To serve: Pile the pulled bbq chicken on the split rolls. Top with shredded Asiago cheese and serve hot. Makes 6 servings.



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