By Hipcamp
Pulled Chipotle Chicken with Peach and Jalapeño Salsa
5 steps
Prep:15minCook:2h
The perfect pulled chicken recipe to put in your dutch oven over the campfire as you go about setting up camp for the night.
Recipe from Baylee Ward, a Hipcamp Mate based in Australia.
Updated at: Thu, 17 Aug 2023 05:31:28 GMT
Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
7
Low
Nutrition per serving
Calories444.4 kcal (22%)
Total Fat29.9 g (43%)
Carbs19.7 g (8%)
Sugars9.7 g (11%)
Protein25.3 g (51%)
Sodium872.1 mg (44%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the pot, add oil and chicken thigh to the pot and brown each side, pull off the heat and then add the chipotle peppers, as many jalapeños as you like, tomato paste, a few peaches , coriander roots and garlic.
Dutch Oven
Step 2
Give it a good stir and then add the chicken broth, water and juices from the peaches until the chicken is fully covered.
Step 3
Add back onto the fire and stir every 20 or so minutes for about 1.5 hours or until chicken is falling apart. You may have to keep adding water to keep the chicken submerged.
Step 4
Whilst waiting for the chicken, prepare some guacamole, finely dice peaches, jalapeños, tomato, onion, mint and coriander for the salsa.
Step 5
Once chicken is falling apart, take out and shred with 2 forks and keep some remaining juices. Heat tortillas, add chicken, salsa mix and then guacamole and enjoy!
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!