In all honesty, we cheated quite a lot. We've been decorating, I still had a lot of school work to do so we went for quick and easy options. The intestines (Taste the Difference apple and pork & pork and caramelised onion sausages) and ribs (apple BBQ pork ribs) were out of a packet and we take no credit for them (other than for choosing a very good selection from Sainsbury's!). However, the shredded flesh (chipotle chicken) is a recent Slimming World recipe from one of their magazines, and I love it. Luckily, our friends really enjoyed it too, so much so that they wanted the recipe. And here we are...
Ingredients (serves 4):
Ingredients (serves 4):
3 skinless chicken breasts
Sauce:
4 tbsp tomato ketchup
2 tbsp cider vinegar
1 tbsp mustard powder
2 tbsp chipotle paste
2 tbsp Worcester sauce
1 tsp black treacle
2 tsp smoked paprika
Salt & pepper
Instructions:
1. Boil the chicken for 2 minutes, then turn off the heat and cover. Leave in the boiling water to poach for 30 minutes. Remove from the water and set aside to cool for 5 minutes.
2. Mix together the ingredients of the sauce and set aside.
3. Using two forks, pull apart the chicken breasts until appropriately shredded. Stir through the chipotle sauce.
4. Add the chicken and sauce back to a pan, and cook over a medium/low heat for 10 minutes until hot and serve as desired.
The recommendation in the magazine was to serve in bread rolls, but we enjoyed with the other meat, fries and coleslaw. This is currently 2 syns per serving, but please check syn values before cooking.
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