Smoked Pulled Chicken Chili

Hi guys! Hope you all have had a great weekend!

The past weekend was mostly about catching up with friends. However, I still managed to sneak in a trip of the farmers’ market which was pretty fun as always. :)

Anyway, I have been thinking about making pulled meat chili. As my social life had picked up its pace this weekend, my time for cooking had inadvertently being cut short. So instead of going through the long hours of cooking meat from scratch, I took a short cut. I got myself some store-bought smoked chicken! :P

Smoked Pulled Chicken Chili

Feeds 3 to 4 people

What you’ll need:-

  • 1 brown onion, diced
  • 2 to 3 cloves of garlic, finely chopped
  • 1 tsp Mixed Italian Spices (Masterfoods brand)
  • 500g/17.6 ounces smoked chicken (about 4 large drumsticks)
  • 2 x 400g/14.1 ounces canned tomato (I used whole tomatoes)
  • 1 x 420g /14.8 ounces canned beans (I used four beans mix), rinsed & drained
  • Salt to taste
  • Sugar to taste
  • Freshly ground black pepper
  • A handful of finely grated cheese to serve
  • 500g/17.6 ounces of small pasta (I used gifted San Remo Artisan Pasta (Caserecce), courtesy of)
  • Recently boiled water to cook the pasta

(1) In a large pot over medium heat, saute onion, garlic and Mixed Italian Spices until the onion is translucent. (2) Add smoked chicken and canned tomatoes. Boil over medium heat until bubling. Then reduce the heat to low and let it simmer for 20 minutes, covered. (3) 20 minutes later, transfer the chicken on to a flat plate. Add canned beans and let the tomato mixture continue to simmer over the lowest possible heat, uncovered. In the meantime, use a fork and spoon (or hands) to debone the chicken and shred to smaller pieces.  Transfer the  pulled chicken back to the tomato sauce. (4) Stir to combine. Season with salt and sugar and to taste. Add freshly ground black pepper. Remove the pot of sauce off the heat. Set aside while you start cooking the pasta (5) Cook pasta according to the packet instructions. Drained. (6) To serve: Add cooked onto a bowl, ladle some smoked chicken chili over the pasta. Garnish with some finely shredded cheese. Add more freshly ground black pepper if you wish. Serve immediately.

Note – The reason I used drumsticks is because they can withstand simmering time without drying out the meat too much. If you are not a fan of dark meat, you can mix drumsticks with breast meat if you like. Add drumsticks and breast meat to flavour the tomato sauce. But you have to remove the breast meat after 10 minutes before it becomes too stringy.

   

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