Pulled Chicken Sliders with Blackberry Chipotle Sauce and Cilantro Lime Slaw

Tomato or vinegar base sauce hmmm… had to guess vinegar- I think I’m close.

 

Rub
1 Tablespoon kosher salt
1 Tablespoon black pepper
1 Tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smokey paprika
½ teaspoon ground cumin
1 Tablespoon chili powder

2 Tablespoons olive oil
1 large Vidalia onion- sliced
4 large cloves of garlic- skin removed
1 teaspoon hickory liquid smoke
1-2 chipotle peppers with adobo – chopped ( I used 2 but you may want to start with one)
2 Tablespoons brown sugar
½ cup apple cider vinegar
¾ cup vegetable stock
1 bay leaf
2 cups fresh ripe blackberries
1/2 cup natural blackberry fruit spread (or a low sugar blackberry preserve)
1 teaspoon kosher salt
1 Tablespoon honey
• In a small bowl combine the salt, pepper, brown sugar, garlic powder, onion powder, paprika, cumin, and chili powder- stir to combine
• Rub 8 Tablespoons of dry rub onto chicken- cover and refrigerate for 2-4 hours
• Heat a large heavy bottom pot over medium/high heat
• Add in 2 Tablespoons of oil
• Sear chicken on both sides about 2 minutes per side
• Remove chicken from pot and set aside
• Add in onions and scrape the bottom of the pan to release all the seasoning stuck to the bottom- cook for about 3- 4 minutes
• Add in garlic, liquid smoke, chipotle peppers and brown sugar- stir
• Add in cider vinegar, stock, and bay leaf
• Place chicken back into pan- bring to a boil then reduce heat to low and cover- braise for 1 hour
• Carefully remove chicken to a cutting board – with two forks remove chicken from the bone and shred by pulling the meat apart with the two forks- set aside
• Add blackberries and preserves to liquid and bring to a low simmer
• Pour liquid into a blender and puree until smooth
• Pass liquid through a fine mesh strainer to remove seeds and return to a clean sauce pot
• Add in salt and honey
• Simmer over low heat to thicken 5-10 minutes
• Add 2 cups of sauce to shredded chicken to moisten
• Reserve extra sauce for sliders
Cilantro Lime Slaw
4 cups cole slaw mixture or (3 cups shredded green cabbage, ¼ cup shredded carrot, ¼ cup shredded cabbage)
¼ cup cilantro- finely chopped
¼ cup fresh lime juice
¼ cup olive oil
¼ teaspoon black pepper
½ teaspoon kosher salt
• In a small bowl combine cole slaw ingredients – set aside
• In a small bowl whisk together lime juice, olive oil, salt/pepper
• Just before serving dress cole slaw with 3-4 Tablespoons of dressing- mix well

Milk Biscuits
4 cups all purpose flour
5 teaspoons baking powder
2 teaspoon salt
12 Tablespoons cold unsalted butter- cubed
1 ½ cups 2% or whole milk
• Preheat oven to 450 degrees- adjust rack to center of the oven
• In a large bowl combine flour, baking powder, and salt
• Add in butter and with your hands cut in the butter by pressing the butter and flour between your fingers flattening and smashing the butter into the flour until the mixture resembles coarse lumpy sand.
• Add in milk and stir slowly with a wooden spoon until just combined
• Turn mixture out onto a floured board and flatten to an even ½ inch thickness ( thin is better for sliders)
• Cut out biscuits and place onto a lined baking sheet
• Brush the tops with cream or milk
• Bake for 10-12 minutes or until golden brown
Assemble sliders by cutting biscuits in half , add meat, top with slaw and plenty of sauce.