Pulled Chipotle Beer Chicken Sliders
I’ve made a decision.
I need to clear the emotional cache from this past week. I need to a little distance from reality and my incessant need to over-think. I need a break and a beer and I’ve decided that a trip to Bend, Oregon can fix what ails me right now. Or at least numb it and distract me enough to remind me how big the world is.
I’ve even booked a place that has a kitchen, because I’ve already told you about my need to bake bread when I’m sad, and my over excitement for the sourdough starter I made (yes, I’m contemplating bringing it with me like a cat in a carrier). I’m leaving in 11 days and I’m going to update you, like I did when I was here. Because even if you can’t blow off Thanksgiving to road trip and drink beer, I still want you along for the ride.
I also made you some sliders, because football is forever and we need food for that, these just take 20 minutes.
- 3 cloves garlic, minced
- 2 chipotle chilies in adobo, chopped
- 2 tablespoons adobo sauce
- 1 tablespoon honey
- 2 tablespoons tomato paste
- 1 cup stout
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 6 boneless (1.5 lbs), skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup chopped green onion or cilantro
- 12 slider buns
- Add the garlic, chipotles, adobo sauce, honey, tomato paste, beer, chicken broth and cornstarch in a blender, blend until smooth.
- Sprinkle the chicken on all sides with salt and pepper.
- Heat the olive oil in a pan over high heat, sear the chicken on both sides.
- Reduce heat to medium, pour the sauce over the chicken. Simmer until the chicken is cooked through and the sauce has thickened, 6-8 minutes.
- Remove from heat, shred the chicken using two forks, toss in the sauce.
- Fill the slider buns with chicken, sprinkle with chopped green onions (or cilantro).