Sweet & spicy pulled chicken thighs by Daphne Oz
3
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Uncooked skinless boneless chicken thigh
8 thigh(s)
Olive oil
¼ cup(s)
Uncooked onion
1 large
Red bell pepper
1 large
Dried oregano
1 tsp
Ground cumin
1 tsp
Ground coriander
½ tsp
Garlic clove
4 clove(s)
Salsa
15 oz
Jam
1½ Tbsp
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Scallions
2 medium
Instructions
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
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