This was such a delicious and versatile dish. It came from the chicken tenders that I made the other day and once I started cooking it, I got the idea to continue cooking it for another 45 or so minutes. I had no idea that it was going to fall apart as easily as it did though! For the rest of the family you can serve it on toasted rolls. But for me, I just ate a big bowl of it and snacked on it all weekend. For a Dukan Diet recipe, it was super simple, only a few ingredients, and a much better choice for any phase of the diet than pork would’ve been.
SWEET AND SPICY PULLED CHICKEN
8 pieces of chicken, skinned and on the bone (I used thighs because I love them but a mixture of pieces would work perfectly)
1/2 cup balsamic vinegar
3/4 cup water
1/4 cup low sodium soy
2 T sweetener (I’ve been using Stevia, the best zero-calorie sweetener I’ve read about
3 t chili paste
Brown chicken in a Dutch oven for 5 minutes per side.
Add the rest of the ingredients, bring to a boil and simmer for 90 minutes, covered, until the chicken is falling off the bone. Remove pieces and shred them with two forks, discarding the bones. Put the chicken back into the sauce and heat up again before serving.