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Recipe

Pale Ale Pulled-Chicken Sliders

Scott Phillips

屈服:Makes 24 sliders

Servings:10 to 12

淡淡的淡啤酒的苦,草本,啤酒花的味道为鸡肉和快速挑选的红洋葱浇头增添了深度。

Ingredients

对于腌洋葱

  • 1 12-oz. bottle American pale ale
  • 3/4 cup white-wine vinegar
  • 1 tsp. granulated sugar
  • Kosher salt
  • 1 medium red onion, thinly sliced

For the chicken

  • 3 lb. boneless, skinless chicken thighs, trimmed
  • 4 medium cloves garlic, smashed
  • 2 Tbs. honey
  • 2 Tbs. tomato paste
  • Kosher salt
  • 1 12-oz. bottle American pale ale
  • 4茶匙。路易斯安那州风格的辣酱,例如塔巴斯科;品尝更多
  • 3/4杯蛋黄酱

用于组装

  • 24个滑块面包,最好是椒盐脆饼或全谷物
  • 2 cups baby arugula

Nutritional Information

  • Calories (kcal) : 440
  • 脂肪卡路里(KCAL):190
  • Fat (g): 21
  • 饱和脂肪(g): 4。5
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 6
  • 胆固醇(MG):80
  • Sodium (mg): 560
  • Carbohydrates (g): 33
  • Fiber (g): 1
  • Sugar (g): 7
  • Protein (g): 27

Preparation

Pickle the onion

  • Combine the beer, vinegar, sugar, and 1/2 tsp. salt in a small saucepan and bring to a boil. Remove the pan from the heat and add the onion. Let cool to room temperature, stirring once or twice.

Cook the chicken

  • Position a rack in the center of the oven, and heat the oven to 325°F.
  • Put the chicken and garlic in a 5-quart Dutch oven or other heavy-duty pot with a lid. In a medium bowl, whisk together the honey, tomato paste, and 1 tsp. salt, then whisk in the beer. Pour over the chicken.
  • Place the pot over high heat and bring to a rapid simmer. Cover and transfer to the oven. Braise until the chicken pulls apart easily with a fork, 50 to 60 minutes.
  • With a slotted spoon, transfer the chicken to a large bowl. Transfer the garlic cloves to a small bowl and set aside. Using two forks, pull the meat into shreds and set aside.
  • Over medium-high heat, boil the braising liquid until reduced by half, about 15 minutes. Return the chicken to the pot and add 2 tsp. of the hot sauce and 2 tsp. of the onion pickling liquid. Mix well and season to taste with more hot sauce, pickling liquid, or salt.
  • Mash the reserved garlic cloves with a fork. Whisk with the mayonnaise and remaining 2 tsp. hot sauce.

Make Ahead Tips

The chicken and the garlic mayonnaise can be prepared up to 3 days ahead; refrigerate both and reheat the chicken before serving.

腌制的洋葱可以在覆盖的容器中冷藏长达3周。

Reviews

Rate or Review

Reviews (4 reviews)

  • Victoria20| 05/26/2020

    简单可口。我在我的Insta锅中做了这个。将啤酒煮沸1分钟,然后盖上盖子,然后用其他调味料成分搅拌。加入鸡肉,扔到涂层,然后在高高煮熟的压力上15分钟,然后自然释放5分钟,然后手动。根据食谱,将鸡肉和大蒜卸下,并使用炒菜设置减少。出来了!如建议的椒盐脆饼面包上搭配配方浇头。会再次做到这一点!

  • momsstuffing| 06/25/2017

    非常简单可口。

  • Krispie| 11/28/2016

    This was easy and tasty. I would definately make again! I followed the recipe exactly.

  • User avater
    TheMomChef| 10/09/2016

    Tangy, crunch onions, spicy chicken, smooth, creamy mayo. What could be better? You can read my full review at Taking On Magazine:http://www.takingonmagazines.com/pale-ale-pulled-chicken-sliders/

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