Chipotle and Orange Pulled Chicken

I had a hankering for pulled chicken, which is a a sure sign that I'm missing South Carolina. I found an online recipe that seemed to fit the bill: healthy, fast, and yummy. This definitely satisfied my craving. Hope you check it out when you are looking for a meal idea (it's Paleo too)! I doubled the recipe (ie used 4 chicken breasts) and we had lots of leftovers. Delish!

The chicken cooks in the OJ/chipotle broth for a couple hours before you take it out to shred. It's so tender it just falls apart!

Chipotle/OJ sauce simmering away.

The slaw provides a nice cool flavor in contrast to the spicier chicken.

You can serve on bread or in a tortilla.. or eat it plain. Either way, top with some avocados!

Recipe taken from THIS blog:

Chipotle and Orange Pulled Chicken with Southwest Slaw
Spicy, smokey and sweet pulled chicken topped with a crunchy slaw for the perfect lunch. Swap the baguette for a tortilla for a light dinner!
Serves 4

Chipotle and Orange Pulled Chicken

• 2 boneless skinless chicken breasts
• 6 garlic cloves, finely diced
• 6 chipotle peppers, finely diced
• 2 cups orange juice
• 1/4 C Worcestershire sauce
• 1 tablespoon dijon mustard
• Salt and pepper
• Olive oil

1. Season chicken breasts with salt and pepper
2. Add oil to hot pan, add garlic saute for 1 minute. Add chipotle peppers and sauté for 2 more minutes. Add worcestershire and mustard and stir to combine.
3. Add a small amount of OJ to the pan and stir. Add chicken breasts to pan and fill with orange juice until it comes up to half the height of the chicken breasts.
4. Bring to a simmer then cover with lid.
5. Simmer for at least 2 hours, checking occasionally that it is just simmering and not boiling and that OJ has not evaporated (keep the level more or less constant)
6. Remove the chicken breasts and shred with a fork.
7. Reduce the sauce slightly then pour over shredded chicken and stir to combine. Set aside.

Southwest Slaw

• 2 cups thinly sliced red cabbage
• 1 grated carrot
• 1/4 cup finely minced onion
• Juice from 1/2 lime
• 1 teaspoon honey
• 1 teaspoon cider vinegar
• Pinch of salt

1. Combine lime juice, honey, vinegar and salt in a small bowl. Set aside.
2. In a large bowl toss cabbage, carrot and onion. Add dressing and toss to coat.

On a baguette, bun or tortilla add a generous helping of the chipotle and orange pulled chicken and top with the southwest slaw.
Enjoy!