Pickapeppa Sauce Pulled Chicken

Pickapeppa Sauce Pulled Chicken
Staff Writer

Pickapeppa sauce is one of Jamaica's most cherished treasures, and this recipe uses it to marinated and braise chicken thighs to create flavorful and tender pulled chicken. 

Notes

* Pickapeppa sauce is a Jamaican specialty. Visit the website to read more. 

** Visit Walkerswood's website to read more about their jerk sauce. 

Ingredients

  • 2-3  Pounds  skinless chicken breasts, rib intact
  • large onion, chopped
  • cloves garlic, chopped
  • 3  Ounces  Pickapeppa Sauce*
  • 1  Tablespoon  jerk sauce, preferably Walkerswood**
  • dashes of hot sauce
  • One  12-ounce bottle of ginger beer
  • 2  Tablespoons  olive oil

Directions

Combine the Pickapeppa Sauce, jerk sauce, hot sauce, and olive oil in a small bowl and mix.

Coat the chicken breasts with the sauce and let sit at room temperature for a half-hour. Add the chopped onions and garlic to a Crock-Pot or slow cooker and then pour in the ginger beer. 

Add the chicken breasts, cover, and cook on low for 4-6 hours.

When done, shred the chicken breasts, be careful to remove any bones, and add in a few tablespoons of the cooking liquid to moisten. Serve on rolls or not, and top with any remaining Pickapeppa sauce you might have.

Nutritional Facts

Total Fat
11g
16%
Sugar
16g
18%
Saturated Fat
2g
8%
Cholesterol
29mg
10%
Carbohydrate, by difference
28g
22%
Protein
14g
30%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
55mg
6%
Choline, total
3mg
1%
Fiber, total dietary
6g
24%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Phosphorus, P
13mg
2%
Sodium, Na
814mg
54%
Water
17g
1%

Sauce Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Sauce Cooking Tip

When reducing a sauces be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.