Ingredients
Para la salsa bbq
- 250 g ketchup
- 60 ml apple cider vinegar
- 1 tsp brown sugar
- ½ tsp paprika
- ½ tsp ground cumin
- ⅙ tsp cinnamon
For the chicken
- 4 chicken thighs or 2 chicken breasts
- Salt and pepper
For the coleslaw
- 70 g carrots julienned
- 50 g purple cabbage thinly sliced
- 50 g green cabbage thinly sliced
- 1 green apples julienned
- 100 g mayonnaise it can be a light kind
- 1 tbsp granulated sugar
- 1 tbsp apple cider vinegar
Instructions
For the bbq sauce
- Place everything in a pot and let it boil for about 15min or until it thickens and turns deeper in colour. You can keep it for up to a week in the fridge or for up to 3 months in the freezer.
For the chicken
- Remove the skin from the chicken and season it with salt and pepper on both sides.
- Mix the chicken pieces with bbq sauce. if you don't want to make the bbq sauce yourself you're going to need 12 tbsp of store-bought bbq sauce.
- Roast the chicken in a preheated oven at 180°C/350°F for 40 minutes. It doesn't matter if it's not completely cooked at this stage.
- Remove the chicken from the oven. Remove the bones and shred the meat.
- You will notice that the chicken has let go of liquids and mixed with the bbq sauce. Place the shredded chicken along with the juices and bbq sauce in a small pot and cook them over medium-low heat (important to keep the chicken soft) until it thickens.
For the coleslaw
- Mix all the ingredients and let them rest for at least 15 minutes. This resting time will make the sugar dissolve and soften the cabbage.
To serve
- I served my pulled chicken as a sandwich with hawaiian bread. First I toasted the bread on both sides with butter in a pan. However, you can serve the pulled chicken just on a dish with other sidedishes or the coleslaw, too.
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