Pulled Chicken Combo Recipe

Prepare aromatics

Peel and thinly slice the yellow onion. Mince the garlic cloves. In a small bowl combine smoked paprika, ground cumin, brown sugar, salt and black pepper; set spice mix aside.

Sear chicken (optional, for extra flavor)

Heat 2 tbs olive oil in a large skillet over medium-high heat. Pat the chicken dry and sear on both sides for 2 minutes per side until lightly browned. This step is optional but adds depth of flavor.

Slow-cook or braise the chicken

Transfer seared chicken to a large pot (or keep in the skillet if it has a lid). Add sliced onion and minced garlic around the chicken. Stir the spice mix into 500 ml chicken broth, then add tomato paste, apple cider vinegar, hot sauce (if using) and whisk to combine. Pour the liquid over the chicken so it comes about halfway up the sides. Bring to a gentle simmer, cover, reduce heat to low and simmer for 30–35 minutes until internal temperature reaches 74°C (165°F) or chicken is fully cooked and tender. Alternatively, transfer everything to a slow cooker and cook on low for 4 hours or high for 2–3 hours.

Shred the chicken

Remove chicken pieces to a cutting board and let rest 5 minutes. Using two forks or meat claws, shred the chicken into bite-sized strands. Discard any large bits of fat.

Reduce braising liquid and finish sauce

Increase heat under the pot to medium-high and simmer the remaining braising liquid for 5–8 minutes until slightly thickened. Taste and adjust seasoning with additional salt, pepper, or a tablespoon of brown sugar or vinegar as needed. Add the shredded chicken back into the pot and toss to coat in the sauce. Warm for 2–3 minutes so the chicken absorbs flavors.

Toast buns

Preheat a griddle or skillet over medium heat. Lightly butter the cut sides of the buns (about 2 tbs butter for all buns). Toast buns cut-side down on the hot pan until golden and crisp, about 1–2 minutes.

Assemble pulled chicken sandwiches

Place a generous portion (about 120–150 g) of warm pulled chicken on the bottom half of each toasted bun. If using cheese, lay a slice over the hot chicken to melt slightly. Top with a scoop (about 1/4 cup) of coleslaw, a few pickle slices, and cilantro leaves if desired. Add the top bun and press gently.

Serve

Arrange sandwiches on a platter with lime wedges on the side. Serve extra pulled chicken, coleslaw and pickles alongside for guests who want seconds. Keeps in refrigerator for up to 3 days in an airtight container.