Thursday, June 9, 2011

ooh, saucy



kc masterpiece... the bbq sauce of my childhood.
my mom would slather it on pork back ribs..
(many napkins were needed to take on that meal.)

it's not until a few years ago i realized the main ingredient in the sauce:
.....tomatoes! yes! (always assumed it was just ...."brown"....)
anyway... i love tomatoes so i wanted to tackle a sauce of my own.


pulled chicken in 3-vinegar bbq sauce

for the chicken:
  • 2 large boneless skinless chicken breasts
  • 2 tsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp cayenne
  • salt, pepper
  • canola oil
in a medium sauté pan, heat a generous amount of oil over medium-high heat.
slice each breast in half (not butterfly).
sprinkle spices, rub to coat evenly.
add salt and pepper to taste.
sear chicken about 4-5 minutes on each side, til a dark crust forms. (need not be fully cooked through).
set aside.

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for the sauce:
  • 1/2 cup tomato paste
  • 2 finely chopped whole roma tomatoes
  • 2-3 cups water
  • 2-3 garlic cloves, finely minced
  • 1/2 large vidalia onion, grated (you can use another sweet variety, like walla walla)
  • 1/3 cup brown sugar
  • 1/4 cup white vinegar
  • 3 tbsp balsamic vinegar
  • 3 tbsp red wine vinegar
  • 1 tbsp cumin
  • 1 tsp liquid smoke (optional)
  • ground pepper
  • salt
  • honey
in the same chicken pan combine tomato paste, tomatoes, and water to reach a thick consistency. 
(keep in mind the sauce will thicken as it cooks).
bring mixture to a simmer, add garlic, onion, and sugar.
cook for about 5 min, stirring well.
add vinegars and spices.
continue to simmer for about 20 more min, adding water as needed.
season to taste with salt, pepper, and honey.

(keep the sauce on heat for the next step: adding chicken!)

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for serving:

using your fingers, pull the mostly-cooked chicken into thin strips, and add to simmering sauce.
cook chicken in sauce for about 5-7 more minutes, til meat is thoroughly cooked.

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like many simmered recipes, it was good the first day... and BOMB the second.
wish your sauce sweet dreams in the fridge and let the flavors mingle... trust me.
also, this is relatively healthy. not a smidge of dark meat to be found.
a bbq fix to sneak in during swimsuit season.

i did mine up on toasted hamburger buns
with vidalia, cilantro, and dijon mustard.
it would be lovely to serve with some spicy radicchio slaw...
or as a topping for nachos... ah yum.
experiment and g'luck..!