Saturday, March 16, 2013

Zesty Pulled-Chicken with Portobello Mushrooms Sandwich

Risk - venture - dare! These are some of the words that define my daughter's love for food. On innumerable occasions I have seen her dish out recipes that she painstakingly makes from scratch - NO shortcuts for her!
So it was not at all a surprise when I received a message from her saying that she had tried a new recipe over the weekend and as was expected it turned out to be scrumptious!
Thank you dear daughter for sharing the recipe!

Pulled-Chicken with Portobello Mushrooms Sandwich
Makes Approx. 10-12 Sandwiches
Slow-cooking:  Up-to 3 hours
Preparation: 30 Minutes

For Slow-cooked Chicken
1 Whole Chicken + 3 Leg Pieces
1 Onion
2 Jalapenos
Handful of Fresh Coriander Leaves
1 Bay Leaf

Dry Rub for Chicken (1 tsp each)
Black pepper
Red Chilli Powder
Cumin Powder
Garlic Powder
Crushed Dried Fenugreek Leaves
Salt to taste

Vegetable Broth
4 Cups Water
1 cube of Vegetable Stock
1 tsp Butter
1 tsp Apple Cider Vinegar
2 tsp Lemon Juice
1 tsp Soya Sauce
Zesty Sauce
Cooked broth from the Chicken
3 tsp Butter
3 tsp Corn Flour

Seasoned Portobello Mushrooms
4-5 Portobello Mushrooms
3 tsp Butter
3 tsp Soya Sauce
Salt to taste

Additional Ingredients for Assembly
Burgers Buns
Tangy Salad Dressing
Shredded Cheese

1: Except for the wings, remove the skin from the rest of the chicken and the additional leg pieces. It will help infuse more flavor into the broth. 
2: Turn on the Slow-Cooker and set to ‘High’ and place the meat in the slow cooker.
3: Spread the dry-rub on the meat and make small cuts for the spices to seep in.
4: Add bay leaf, onions and jalapenos (cut in large sizes) into the slow cooker, surrounding the meat well.
5: Take a handful of washed Coriander or Cilantro leaves and spread it around the meat as well.
6: For the vegetable broth, in a separate pan bring the water to boil and mix in all the ingredients mentioned. Cook for about 2 minutes.
7: Once the vegetable broth is ready, pour it into the slow cooker. Cover and let it cook for 2 ½ to 3 hours.
8: Place the cooked chicken in a tray and set aside to cool.
9: To make the zesty sauce, drain the chicken broth into a pan using a sifter and bring to a boil.
10: Place the cooked onions, jalapenos and coriander leaves into a blender and make a paste.
11: In another pan, make the roux for the Zesty sauce. Heat butter and add the corn flour. Cook the mix for about 1 minute and add it to the boiling broth.
12: Add the paste made from the vegetables to the sauce and cook it on slow-medium heat for 15 minutes. The Zesty Sauce is ready once it reaches a thick consistency.
13: Cut the Portobello Mushrooms length-wise and approx. 0.25” in thickness. Melt the butter in a pan and pour the soya sauce on top. Coat well and sprinkle salt for taste.  Remove from pan quickly.
14: Shred the chicken in long and thick pieces and place it in a serving tray. For added flavor, pour and coat the chicken with a tangy salad dressing such as Chipotle Lime or Tuscan Italian.
15: To assemble the sandwich, lightly toast the bun and spread a thin layer of mayonnaise on ach      side. Scoop a bunch of chicken pieces and place it on the bun. Pour the zesty sauce on top and sprinkle the cheese.