BBQ Pulled Chicken Avocado Boats
The sun is shining and the temperature is gradually getting warmer, which means summer is on its way! At least I hope so, you know never here in the Netherlands. I am a very big BBQ fan, I actually have no choice since I was born and raised on an island. I love everything on a BBQ: chicken, ribs, sausage, potato, steak and of course a true favorite, corn on the cob. However, my apartment unfortunately does not have a garden or balcony, so no real BBQ going on here. So my oven and stove-top will just have to do! Today I made pulled BBQ chicken, another favorite of mine and my boyfriend! Hope you will like it as well, it is so simple to make. I ate it with avocados but you could put it on your sandwich, baked potatoes, or eat it as a burger!
This recipe serves 2-4.
2 chicken breasts
1 sweet onion, thinly sliced
½ cup ketchup
½ cup packed dark brown sugar
1 tablespoon BBQ sauce
½ – 1 tablespoon honey
1 teaspoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon red wine vinegar
½ teaspoon Cajun seasoning
2 tablespoons olive oil
1 tablespoon coriander, finely chopped (optional)
Heat 1 tablespoon of olive oil in a heavy pot over medium heat. Season the chicken breasts with the Cajun seasoning and sear the chicken, about 1 minute per side. Transfer the chicken to a plate and heat the remaining olive oil in the pan. Add the onion and cook until translucent then add the remaining ingredients for the BBQ chicken. Stir and return the chicken to the pan. Cover the pan with a lid and let the chicken cook for 2-2 ½ hours over low heat; make sure the mixture isn’t boiling. Once the chicken is extremely tender, pull it apart with two forks, mix well with the BBQ sauce and return the lid. Allow all the flavors to blend for another 30 minutes over low heat.
Use a spoon to loosen the avocado flesh and cut a cross-hatch pattern with a sharp, repeat with the remaining halves. Season each avocado with some salt and pepper.
Divide the chicken among the avocado halves and top with the chopped coriander. Enjoy!