Pulled Chicken Recipe

Prepare the brine: in a saucepan bring 500 ml of the brine water to a simmer with kosher salt, 2 tbs brown sugar, bay leaves and peppercorns to dissolve the salt and sugar. Remove from heat and add remaining 1.0 l cold water to cool the brine to room temperature (or speed cool with ice).

Place the chicken in a large container or zip-top bag and pour the cooled brine over it, ensuring the chicken is fully submerged. Refrigerate for 30–60 minutes (thighs) or up to 2 hours for a whole small bird. Do not over-brine — times above recommended can make texture too soft.

Remove chicken from brine, rinse under cold water, and pat dry thoroughly with paper towels. Discard brine.

Sauté aromatics

Heat 1 tbs olive oil in a large Dutch oven or heavy pot over medium heat. Add sliced onion and cook until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30 seconds more until fragrant.

Build sauce

Stir in tomato paste, smoked paprika, ground cumin and 1 tbs brown sugar. Cook 1 minute to bloom the spices. Add apple cider vinegar and scrape any browned bits from the bottom of the pot. Pour in 500 ml chicken stock and bring to a gentle simmer.

Cook chicken

Nestle the brined, dried chicken pieces into the simmering liquid. The liquid should come at least halfway up the chicken; add a little extra water or stock if needed. Cover, reduce heat to low and simmer gently until chicken is very tender and falling off the bone: about 35–45 minutes for thighs, 45–60 minutes for a small whole chicken.

Finish sauce

Carefully remove chicken to a cutting board. Increase heat to medium-high and reduce the cooking liquid uncovered until it thickens slightly to a saucy consistency, about 8–12 minutes. Taste and stir in optional hot sauce if you want heat.

Shred the chicken: remove and discard skin and bones (if using bone-in thighs) and shred meat with two forks or your hands. Return shredded meat to the warm reduced sauce in the pot and toss to coat, cooking 2–3 minutes so the chicken absorbs the sauce flavors.

Adjust seasoning with salt and freshly ground black pepper to taste. Stir in fresh lime juice and chopped cilantro. If mixture seems dry, add 1–2 tbs reserved cooking liquid or olive oil to loosen.

Serve pulled chicken warm in sandwiches, tacos, bowls, or over rice. Garnish with extra cilantro and lime wedges if desired.