Super Bowl Recipes
January 23, 2012 by staff
Super Bowl Recipes, When it comes to making pulled chicken, it’s hard to beat the two-ingredient simplicity of simmering chicken breasts in a bottle of barbecue sauce.
On plenty of weeknights, that’s my go-to dinner. Add some bread (buns, whole-wheat tortillas, or even just lettuce leaves) and call it a filling – and crazy delicious – dinner.
But for a Super Bowl party, I wanted something a little bigger, a little bolder, a lot more interesting, but not a lot more work. After all, the point is to sit in front of the television, not mind the stove. And that meant a DIY barbecue sauce was out of the question. Though hardly difficult to make, making them well calls for many ingredients. And that slows things down.
That got me thinking about how I could combine just a few big-flavored ingredients. I was inspired by two things – a recipe for marmalade glazed chicken wings I’d read recently, and the many iterations of jam-glazed meatballs that inevitably show up at potluck feasts.
What I ended up with was a sweet-and-savory pulled chicken that can be done on the stovetop or in a slow cooker. For the slow cooker version, combine the chicken and sauce ingredients as described below, then cook on high for 6 hours. You’ll then need to transfer everything to a saucepan to boil for a few minutes to reduce the liquid.
I serve these on slider-size buns, but you could easily use hot dog buns, baguette sections, flour tortillas, or whatever you prefer.
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