Pickapeppa Sauce Pulled Chicken

Name: Pickapeppa Sauce Pulled Chicken
Ingredients: 2-3 pound skinless chicken breasts, rib intact; 1 large onion, chopped; 3 cloves garlic, chopped; 3 ounce pickapeppa sauce*; 1 tablespoon jerk sauce, preferably walkerswood; 3 dashes of hot sauce; one 12-ounce bottle of ginger beer; 2 tablespoon olive oil

Friedneckbones|Jan. 29, 2013 12:57 pm EST

3.5 (2 ratings)

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Pickapeppa sauce is one of Jamaica's most cherished treasures, and this recipe uses it to marinated and braise chicken thighs to create flavorful and tender pulled chicken.

Servings

4

Ingredients

2-3 pound skinless chicken breasts, rib intact
1 large onion, chopped
3 cloves garlic, chopped
3 ounce pickapeppa sauce*
1 tablespoon jerk sauce, preferably walkerswood**
3 dashes of hot sauce
one 12-ounce bottle of ginger beer
2 tablespoon olive oil

Directions

Combine the Pickapeppa Sauce, jerk sauce, hot sauce, and olive oil in a small bowl and mix.
Coat the chicken breasts with the sauce and let sit at room temperature for a half-hour. Add the chopped onions and garlic to a Crock-Pot or slow cooker and then pour in the ginger beer.
Add the chicken breasts, cover, and cook on low for 4-6 hours.
When done, shred the chicken breasts, be careful to remove any bones, and add in a few tablespoons of the cooking liquid to moisten. Serve on rolls or not, and top with any remaining Pickapeppa sauce you might have.