I normally don’t post on Sunday’s, but for some reason I have the need to. I think im addicted WordPress. Some people are addicted to Facebook, but I on the other hand is addicted to my blog. You can’t blame me though. My blog is my baby. I love writing and cooking; it’s therapeutic for me. Blogging never feels like work for me, even if I struggle writing a post….it’s still fun.
Also, I normally don’t write two recipes in one post. I suppose I’m feeling excited about this recipe that it couldn’t wait till next week. You can’t have barbecue pulled chicken without broccoli slaw and vice versa. So, it’s only right to do a 2 in 1 post (2 recipes in 1 post).
About a week ago, my mother brought over bag of broccoli slaw. I guess when she saw the broccoli slaw at the store, she thought I could come up with something….which is true. Immediately I started scheming on the possible ways of using this slaw. I thought sautéing it with garlic and pepper flakes. Instead I decided turn the broccoli into a classic well know dish, cole slaw.
I wasn’t sure how the broccoli would taste with the dressing, but it was a chance I was willing to take. Surprisingly, the broccoli slaw tasted amazing. The great thing about this slaw is that it doesn’t get soggy. I had left overs stored overnight and the next day it tasted great. This is another great side dish to get your picky eaters to eat broccoli. Trust me, they won’t know what hit them.
Along with the broccoli slaw, I made barbecue pulled chicken. My family didn’t do anything special on Memorial’s Day, so this was a great excuse to make barbecue pulled chicken. The past couple years we haven’t barbecue for some reason. Usually the big holidays or hot summers we would barbecue by the pool. But honestly, I don’t feel like standing next to a grill and smell like smoke. It’s too much work. Ever since I bought an indoor grilled, I probably haven’t felt the need to grill outside. Though you can’t beat the taste of smoked wood chips.
I took a short cut for the barbecue pulled chicken. Instead of browning and slow cooking the chicken, I roasted my boned-in chicken thighs in the oven. Then I shredded the chicken and added to the barbecue sauce in large pan to simmer. Whatever method you use, it should turn out great.
For the broccoli slaw, you can substitute the broccoli for shredded cabbage. I’ve made cabbage slaw before using the same recipe and it came out great.
Barbecue Pulled Chicken
Adapted from EatLiveRun
1 and 1/2 Ib’s skinned and deboned chicken thighs
1 Tbsp olive oil
1 cup ketchup
1/4 dark brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp cider vinegar
1 Tbsp yellow mustard
1 tsp red ground pepper
1/2 tsp garlic salt
Heat olive oil on medium-high heat in large pan and brown chicken thighs 4 minutes on each side. Remove from heat and place in a slow cooker.
Combine ketchup and the remaining ingredients. Pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low, and cook five to six hours.
Remove the chicken from the sauce and shred in to a large bowl. Add the shredded chicken into the barbecue sauce and stir.
Serve the barbecue chicken over buns, salad, or cole slaw.
Adapted from Aaron McCargo Jr.
1 (16 oz) package shredded broccoli slaw mix (or shredded cabbage mix)
1/2 red onion, thinly sliced
2 green onion, thinnly sliced
1 red jalapeno, seeded and thinly sliced
3/4 cup mayonnaise
2 Tbsp sour cream
2 Tbsp white vinegar
2 Tbsp sugar
several dashes hot sauce
1/2 tsp black pepper
pinch of cayenne pepper
1/4 tsp celery salt
pinch kosher salt
In a large bowl, mix all the slaw ingredients. Allow to sit in refrigerator for 30 minutes before serving (I served mines immediately).