BBQ Baked Potatoes with Chicken

For this dish, you do not have to light up the grill, and the chicken is cooked in a mixture of barbecue sauce, honey, garlic, onions, and chipotle peppers in adobo sauce. This combination results in a delicious spicy-sweet flavor with a hazy aroma. For cooking, take skinless and boneless chicken thighs, and when they are cooked, chop and mix with the sauce. The BBQ chicken is laid out on top of cut large baked potato tubers like a crumbed potato, and each tuber is served with sour cream, grated cheese, and green onions.

Servings: 4

Cook: 1 hour 50 mins

Ingredients

A hen:

1.8 kg. chicken thighs without skin and bones
1.5 tablespoon. BBQ sauce
1/4 Art. honey
1 tablespoon. l. vinegar
1 teaspoon coarse salt
3 chipotle peppers in adobo sauce
2 garlic cloves, minced
1 onion, thinly sliced

Special equipment: multicooker

Potatoes:

4 medium russet Burbank potatoes
Vegetable oil
2 tablespoon. sour cream
2 tablespoon. grated cheddar
1 tablespoon. chopped green onions

Directions

Place chicken, barbecue sauce, honey, vinegar, salt, chipotle, garlic, and onion in a slow cooker along with 1/4 cup. water and stir. Close the cover and vent valve. Set the pressure cooker to 12 minutes.
At the end of the cycle, quickly release pressure and then remove the cap. Transfer the chicken to a large bowl and chop with two forks. Add the sauce to the meat, 1/4 cup each, until you have a thick meaty mass.
Preheat oven to 200 ° C.
Pierce each tuber several times with a fork. Rub with vegetable oil and bake on a baking sheet for 1 hour. Cut each tuber lengthwise to three-quarters of its depth. Add 2 tablespoon each. chicken, 0.5 tablespoon. sour cream, 0.5 tablespoon. cheddar, 1/4 tablespoon. green onions and pour over the set-aside sauce. Serve immediately.

Enjoy!

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