April 5, 2020
By Monica Ugarte
This is a versatile dish to have in your fridge as it can be eaten multiple ways. You can use it as a filling for a wrap or sandwich. Otherwise simply eat with a bowl of steamed rice!
Roasted and Shredded Chicken
1 whole chicken, around 1.2-1.5 kilos
1 ear of corn
1 small can of whole red pimientos, around 125grams, sliced thin
Chopped parsley, to garnish
Red Wine Barbeque Sauce
1 ½ Tablespoons vegetable oil
2 cloves garlic, chopped
2 small red onions, chopped
3 tablespoons tomato paste
½ teaspoon paprika
½ cup red wine
1 cup chicken stock
½ tablespoon soy sauce
1 tablespoon Worcestershire Sauce
1 tablespoon mustard
4 tablespoons honey
Hot sauce (optional)
1. Preheat your oven to 220C
2. Butterfly the chicken by cutting away either side of the backbone. Use sharp kitchen scissors for this task. Once the chicken is flat, pat the skin dry with paper towels and season it with salt and pepper.
3. Roast the chicken, skin side up until golden brown and crispy, around 45 mins.
4. Shred the chicken skin and meat using 2 forks. Set aside
5. Make a quick stock using the roasted chicken bones. Place the bones in a small pot, add just enough water to cover the bones. Bring to a boil then cover and simmer for 15
minutes or until the flavor of the roasted chicken has infused into the liquid. Strain the stock and set aside.
6. While the chicken stock is simmering, heat the vegetable oil in a medium sauce pan. Add the chopped onions and cook on low heat until the onion is soft and they start to turn slightly brown at the edges. Add the garlic and cook until it is fragrant.
7. Add the tomato paste and paprika and stir. When the tomato paste starts to caramelize,deglaze the pot with the red wine. Simmer until the wine is reduced by half and the smell of the alcohol has evaporated.
8. Add the chicken stock, soy sauce, honey, Worcestershire Sauce and mustard. Season
with salt and pepper, to your taste. You can also add a dash of your favorite hot sauce if you like your barbeque sauce on the spicy side. Bring the barbeque sauce to boil then
simmer for 5-10 minutes or until the sauce has thickened slightly. Blend the barbecue
sauce and set aside.
9. Grill the corn directly over a gas stove until the kernels are charred but not burnt.
Alternatively, you can broil the corn in the oven. Use a pair of tongs to turn the corn to ensure even grilling. Slice the kernels away from the cob and set aside.
10. To finish the dish- Place the shredded chicken and barbeque sauce in a large frying pan. Add the grilled corn kernels and place the pan on medium heat. Cook until the chicken is heated through. Stir in the sliced pimientos and garnish with chopped parsley.