Makes:
16 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Cook up a batch of this spicy buffalo chicken, with all of the flavors of buffalo-style chicken wings without the added fat. Cayenne pepper sauce is made with cayenne red pepper, vinegar, garlic and salt - skip those with additives and colorings. Take note of the heat level on the brand you purchase; some are hotter and others a little milder.
1
large
onion, strung, use Cone #2
4
pounds
chicken breast, trimmed
(1.8
kg)
1
teaspoon
sea salt
(6
g)
1
teaspoon
garlic powder
(3
g)
1
teaspoon
ground cumin
(3
g)
1⁄2
cup
chicken stock
(120
ml)
3⁄4
cup
cayenne pepper sauce
(180
ml)
Optional
lime wedges
crumbled blue cheese
minced chives or cilantro
extra cayenne pepper sauce
Directions:
- Process onions directly into MP5 and spread evenly to coat bottom.
- Season trimmed chicken breasts with salt, garlic powder and cumin. Toss to evenly coat.
- Place seasoned chicken pieces on top of shredded onions.
- Pour chicken stock and hot sauce over chicken.
- Place cove on MP5 and set temperature to 350°F/180°C. When Vapo-Valve™ begins to click steadily, reduce heat to 225°F/110°C and set timer to 50 - 60 minutes, until chicken is cooked through and breaks apart easily.
- Remove cover from MP5 and let chicken cool slightly. Shred chicken pieces with two forks; they should easily break apart.
- Keep shredded chicken warm in MP5 and serve with warm tortillas, blue cheese, lime wedges and extra hot sauce.
Tips:
- Substitute blue cheese for blue cheese dressing or use ranch dressing to spoon onto shredded chicken.
- Serve wraps with chilled crunchy pieces of fresh celery.
Directions
Tips
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