Come a Sunday afternoon I often roast a nice big whole chicken that I can pull apart and use throughout the week for lunches and evening meals. It’s a great way to make sure you have fresh ingredients at hand and keep the cost down at the same time. As a result, I’m always looking for new ways to use up said chicken (as you will see by my last Lebanese Salad recipe).
Being a huge fun of pulled pork, I decided that I would give the whole pulled chicken a whirl but by speeding up the process a little. As a result I made a lovely and tasty chipotle BBQ sauce, poured it over the cooked chicken and voila!! The BBQ chicken in this form could be used in so many different ways (in a burger, a thin, with rice, with sweet potato or BNS fries…..) but I decided to try something new.
