Left Over Pulled Chicken Bar-B-Q
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 230.8
- Total Fat: 6.7 g
- Cholesterol: 77.6 mg
- Sodium: 602.2 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 0.9 g
- Protein: 25.1 g
IntroductionThere's just the two of us, so after slow roasting a whole chicken in a crock pot there were leftovers so I came up with this quick recipe. It provided the next day's lunch for each of us plus two portions for the freezer. There's just the two of us, so after slow roasting a whole chicken in a crock pot there were leftovers so I came up with this quick recipe. It provided the next day's lunch for each of us plus two portions for the freezer.
1/2 Roasted Chicken, deboned and skinless, large pieces "pulled"
1 medium onion, sliced thin
1 cup green bell pepper, thin slices
3 cloves garlic, sliced thin
1 tablespoon olive oil
8 tablespoons Open Pit Bar-B-Q Sauce
Cooking times are only approximations because others may be faster or slower at slicing the veggies or pulling the meat off the bones.
You can increase the heat of the Open Pit Bar-B-Q sauce without adding much to the calorie count by adding Worcestershire sauce and a hot salsa.
2. Slice onion, bell pepper and garlic into thin strips.
3. Heat oil in skillet. Add vegetables and sautee on medium high heat just until tender.
4. Add chicken and lower the heat to medium. Flip and stir once or twice to mix everything up and lift any bits off the bottom of the pan. Then lower the heat to medium low, cover the pan and let simmer while you heat up the bar-b-q sauce in a separate pan. NOTE: keep an eye on the chicken mixture. If it gets too dry you may need to add a tablespoon or so of water but don't let it get too wet either.
5. Once the sauce is hot, it's time to divide the chicken mixture into 4 equal portions. Add two tablespoons of the sauce to each portion and mix well. Serve on multigrain buns or wrapped in blanched cabbage leaves.
Serving Size: makes 4 equal portions
Number of Servings: 4
Recipe submitted by SparkPeople user LORIPARKER5.