Sweet & spicy pulled chicken thighs by Daphne Oz

SmartPoints® value per serving
Total Time
55 min
20 min
35 min
These delicious chicken thighs are courtesy of WW Ambassador Daphne Oz. Daphne serves hers with a half cup each of brown rice and navy beans but says that this sweet and spicy chicken goes well over steamed greens or broccoli, too! A scallion garnish brings a fresh pop of color and flavor.


Uncooked boneless skinless chicken thigh(s)

8 thigh, cut into bite-sized cubes

Olive oil

¼ cup(s), divided

Uncooked onion(s)

1 large, yellow variety, chopped

Sweet red pepper(s)

1 large, seeded and chopped

Dried oregano

1 tsp

Ground cumin

1 tsp

Ground coriander

½ tsp

Garlic clove

4 clove(s), minced

Fat free salsa

15 oz, spicy recommended


1½ Tbsp, peach or apricot variety (or 1 tbsp honey)

Table salt

1 pinch, or to taste

Black pepper

1 pinch, or to taste

Uncooked scallion(s)

2 medium, minced (for garnish)


  1. In a cast iron Dutch oven or other heavy, deep skillet, heat half the olive oil over medium-high heat and saute the chicken with a generous pinch of salt until golden brown and cooked through, 5-10 minutes. Use a slotted spoon to remove chicken to a plate and reserve.
  2. Add the remaining olive oil to the pot with the chicken renderings over medium-high heat and sauté the onion and bell pepper about 3 minutes. Add spices and stir to coat. Continue cooking another 2-3 minutes, stirring to cook evenly, until onions are golden brown. Add the garlic and quickly stir to combine and gently cook, then add the salsa plus one additional jar full of water to the pot and stir to combine. Add peach jam and stir to combine. Return chicken and any drippings to the salsa mixture, bring to a simmer and allow to reduce until thickened to desired consistency, about 20 minutes. Use two forks to gentle shred chicken if desired, or just enjoy the bite-sized pieces.
  3. Serving size: about 4 oz chicken