I placed the recipe inline (below) on this gluten free blog for now, and will later add a link to the formatted PDF version of the recipe. (It will also show up along with other recipes in the "gluten free library" section of my book site - maybe later this week, time permitting. I will actually get around to finishing that :) ).
2 Tablespoons Olive Oil
4 Chicken Breasts (boneless/skinless)
6 Chicken Thighs (skin & fat removed)
½ Tablespoon Ancho Chile Pepper Powder (increase to ¾ tablespoon for really spicy sauce)
½ Teaspoon Black Pepper
1 Teaspoon Garlic Powder
½ Cup Buffalo Wing Sauce*
1¼ Cup Vegetable Broth*
½ Cup Sorghum Beer
5 Garlic Cloves (remove paper skin but leave whole)
1 Medium Onion (quartered)
1 Pablano Pepper (whole)
*Note – used:
- ½ Cup Anchor Bar (Frank & Teressa’s) – Buffalo Wing Sauce / Hotter Recipe. Label on bottle states gluten free.
- 1¼ Cups Kitchen Basics Natural Vegetable Cooking Stock. Label on container stated gluten free.
Homemade Honey BBQ Sauce:
3 Tablespoons Tomato Paste
4 Tablespoons Honey
2 Tablespoons Sugar
1 Tablespoon Molasses
1 Tablespoon Apple Cider Vinegar
½ Cup Water
½ Teaspoon Ground Mustard
1 Teaspoon Garlic Powder
½ Teaspoon Onion Powder
¼ Teaspoon Black Pepper
½ Teaspoon Cayenne Pepper (increase to 1 teaspoon for really spicy sauce)
½ Teaspoon Chili Powder (increase to 1 teaspoon for really spicy sauce)
Preheat oven to 325o.
Create Honey BBQ sauce by placing all ingredients in a large bowl and mixing together.
Prepare chicken by removing skin and any excess fat. In a large cast iron Dutch oven (or other large stovetop and oven-safe pot with lid), heat oil on stovetop. Place chicken in bottom of pot. Sprinkle ancho Chile pepper powder, black pepper and garlic powder over exposed chicken. Allow chicken to brown on one side (takes a few minutes); flip chicken and repeat, allowing other side of chicken to brown. Add remaining ingredients, including the Honey BBQ sauce you created, and stir.
Place lid over pot and carefully move to oven (pot is extremely hot). Allow to cook until chicken is tender and falls off the bone, approximately 2½ hours.
Remove from oven. The chicken should look like this:
Discard the onion, poblano pepper and garlic. Remove chicken pieces from pot (reserve juices) and shred using two forks; discard bones. Place shredded chicken in serving bowl and cover with reserved juices; serve.
End product should look something like this:
And there you have it: Gluten Free Barbecued Pulled-Chicken. We also make a pulled-pork dish that is quite similar in strategy and recipe. I will try to note the differences at some time and post also. Hope you like this recipe!