Prep time: 30 minutes, Cook time: 2 hours, Yield: 6 servings
Ingredients
- 3 boneless chicken breast, patted dry, and lightly salted
- 1 large onion, chopped
- 2 jalapeños, chopped (or about 15 sliced jalapeños)
- 3 garlic cloves, minced
- 120g maple syrup, or 100g golden syrup
- 120g apple cider vinegar
- 120g tomato puree
- 60g sriracha sauce (or other chilli sauce)
- 2 tbsp brown sugar
- 2 tbsp dijon mustard
- 2 tbsp Worcestershire sauce
- 1 tbsp ground paprika
- 1 tbsp chilli powder
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Use a large pot with a lid that can be put in the oven (on low heat). Heat 1 tablespoon vegetable or olive oil on the stove. Add the chicken top side down and cook until browned, about 4-5 minutes. Flip and cook another 4-5 minutes or until golden brown. Transfer to a plate and keep warm.
- Add the onion, jalapeno, and garlic to the pot and cook until softened, about 5 minutes.
- Stir in the maple syrup, vinegar, tomato paste, brown sugar, mustard, Worcestershire sauce, sriracha sauce, paprika, chilli powder, cumin, salt, and pepper. Bring to a boil.
- Once the sauce is boiling, turn the heat down to a simmer. Add the chicken and cover with sauce.
- Cover with a lid and cook for 1-2 hours or until the chicken is cooked to roughly 75°C degrees and easily falls apart. Shred the chicken with two forks and place back in the sauce.
Tips
- When cooking the chicken for 1-2 hours, you can do this in the slow cooker or place in the oven on low heat (120°C, Gas Mark ½).