Pulled Chicken Over Rice Recipes

Steps:

• Combine the rice and water in a medium saucepan, add a pinch of salt, and bring to a simmer over medium high heat. Cover and cook over low heat until almost tender, 10 minutes.
• Meanwhile, combine the barbecue sauce, tomatoes, chicken broth, vinegar, Worcestershire sauce, and mustard in a 9-inch non-reactive skillet. Slowly bring the mixture to a simmer over low heat, and cook gently, uncovered, for 5 minutes.
• While the rice and sauce are cooking, trim and finely slice the scallions (green and white parts). With your fingers gently "pull" the chicken into shreds, or simply cut it into 1 x 1/4 inch lengths.
• Place the butter, corn, and scallions on top of the rice. Cover and cook until the rice is tender and the corn has heated through, another 5 minutes.
• While the rice, corn, and scallions are cooking, add the chicken to the sauce and cook, uncovered, over low heat until it is warmed through. Season with salt and cayenne pepper to taste. Mix the rice, corn, and scallions together and adjust the seasoning. Serve the chicken over the rice, and garnish with sour cream, if you wish. Makes: 4 servings. Time 25 minutes.
• Monday to Friday Chicken.

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

Steps:

• Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.
• Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water and heat, ready to serve.
• When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.
• Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.