Summary

Ingredients

• 900 g chicken breasts or thihs
• salt
• Pepper, black
• 1 tablespoon oil
• 180 ml tomato sauce
• 2 tablespoon apple cider vinegar
• 2 tablespoon sugar, brown
• 0.5 tablespoon ½ Worcestershire sauce
• 2 cloves garlic, chopped
• 40 g onion (s), chopped
• 125 ml BBQ sauce, my recipe in the database

Also: Recipe for the caramelized onions, approx. 150 g

• 900 g onion (s)
• 1 tablespoon butter
• 1 tablespoon oil
• 0.5 teaspoon ½ salt
• 1 pinch (s) sugar, white
• possibly water or broth

Also:

• 4 rolls
• 8 pickled cucumber (s) (dill pickles)

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Instructions

1. For the caramelized onions:
2. Peel the onions and cut into thin rings.
3. In a large pan, heat the butter and oil over a little less than medium heat. Add the onions, cover the pan, and fry the onions for 12 to 15 minutes, stirring 3 to 4 times during this time.
4. Remove the lid, increase the heat to medium and add the salt and sugar to the onions. Simmer the onions in the open pot for another 30 to 35 minutes, stirring occasionally. If the onions stick to the bottom of the pan, add a little (1 to 2 tablespoons) of liquid (water, chicken stock). Repeat this process if necessary. The onions are ready when they are deep golden brown and almost a jammy consistency. Transfer the caramelized onions from the pan to a plate and set aside. The amount should be 150 g.
5. For the pulled chicken:
6. Preheat the oven to 150 ° C, if possible bottom heat, otherwise top / bottom heat.
7. Remove all fat from the chicken and sprinkle the meat generously with salt and pepper on all sides.
8. In a small bowl, mix the tomato sauce, vinegar, sugar, Worcestershire sauce, garlic and onion together, the sugar should dissolve. Set the bowl aside.
9. Heat the oil in a large roasting pan or large ovenproof pan over medium heat on the stove. Put the chicken in the pan and brown lightly for 3 minutes on each side. Pour the tomato sauce mixture over the chicken and turn the meat over so that all the pieces of meat are well covered with the sauce.
10. Cover the roasting pan or pan with a lid in the oven and fry the meat for 2 1/2 hours. Then do the pull test, the meat should be easy to pull apart with 2 forks. Take the roasting pan out of the oven and pull the meat apart with 2 forks, then mix with the roasting liquid. Now add the BBQ sauce and mix everything well.
11. Cut the dill pickles into slices.
12. Spread the pulled chicken on the 4 rolls, cover with the caramelized onions and cucumber slices that were set aside and serve.