Melt in your mouth slow cooked pulled chicken made even tastier with the addition of crushed Ardmona tomatoes. Make a double batch of this recipe, and use it in so many dishes the whole family will love.
Ingredients
1 tbs olive oil
1kg chicken thigh fillets
1 brown onion, finely chopped
2 cloves garlic, crushed
1 tbs tomato paste
2 x 400g cans Ardmona Crushed Tomatoes
1/2 cup smoky barbecue sauce
Coriander leaves, grilled sweet corn, thinly sliced red onion, lime wedges & rice, to serve
Method
Preheat oven to 160°C/140°C fan-forced
Heat oil in a heavy based ovenproof pan over medium heat. Add onion and garlic, cook, stirring often, for 4-5 minutes until softened. Stir in tomato paste and barbecue sauce and cook for 1 minute. Add tomatoes. Season with salt and pepper. Bring to the boil then simmer, uncovered, for 20 minutes or until thick
Place chicken into a large baking pan. Pour over tomato mixture and toss to coast chicken. Cover and bake for 1 hour or until chicken is very tender
Remove from oven, transfer chicken to a board. Using 2 forks, shred chicken. Stir shredded chicken through tomato sauce. Scatter with coriander. Serve with sweet corn, red onion, lime wedges and rice
