Citric Acid Free Pulled Chicken Sandwiches

Total time55 min

Prep time15 min

Cook time35 min

Citric Acid Free Pulled Chicken Sandwiches

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Ingredients

4 servings

For the chicken

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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4 scallions, green tops only, thinly sliced
1 ½ lb boneless, skinless chicken thighs
½ cup chicken broth
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper

For the sauce

1 can (14 oz) diced tomatoes, drained
3 tbsp tomato paste
3 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp tamari
1 tsp smoked paprika
½ tsp dry mustard
¼ tsp cayenne pepper (optional)

For serving

4 gluten free hamburger buns
2 scallions, green tops only, thinly sliced (optional)

Instructions

1
Heat the garlic-infused oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.
2
Add the chicken thighs to the pot. Sprinkle with the smoked paprika, cumin, salt, and black pepper. Pour in the chicken broth. Bring to a boil over medium-high heat, then reduce to a steady simmer, cover, and cook until the chicken is cooked through and reaches 165°F (74°C) at the thickest part on an instant-read thermometer, about 20–25 minutes.

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