Nitrate & Nitrite Free Pulled Chicken Sandwiches
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Learn more →Ingredients
4 servings
For the chicken
- 2 tbsp garlic-infused oil
- 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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