Dutch Oven Pulled BBQ Chicken Over Rice

dutch oven spicy chickenpull
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Dutch Oven Pulled BBQ Chicken Over Rice

is a most satisfying dish.  It can either be served as a traditional pulled chicken sandwich if you have the buns or served over rice for an easy and fortifying disaster dish.

For even cooking temperature  move the coals around a bit, preheat with about 8 on the bottom, once  covered to let the chicken cook , have about 8 on the bottom and 10 on top. After the chicken was done to get sauce to boil,  add a few more coals to the bottom to heat it all up faster.

Prep time 15 mins
Cook time 1 hour
Total time 1 hour 15 mins
Serves: 8


  •  4 skinless boneless chicken breasts
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 2-3 garlic cloves, minced
  • 1½ cups barbecue sauce
  • 1 tsp hot sauce
  • ½ cup chicken broth
  • 2 tsp salt
  • 2 tsp paprika
  • 2 tsp black pepper
  • 12 buns or five cups of rice


  1.  In a Dutch oven heat olive oil. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprka and stir. Add the chicken, pepper and salt.
  2.  Add the water and bbq sauce and cover it with the lid. Add a few coals on top, but keep the heat lower (around 300 degrees) and let it simmer for 60 minutes.
  3. Once tender remove the chicken and shred it with 2 forks. During that time, add more coals underneath the dutch oven and bring the bbq sauce mixture to a boil. If you need to skim off fat etc from the top, do that. Let it boil down to about ½ of its volume
  4.  Take the dutch oven off the coals, add the chicken back in and let it rest for 5 minutes. Spoon the bbq chicken mixture on to a bun and enjoy.
Dutch Oven Pulled BBQ Chicken Over Rice on March 1, 2015 rated 4.8 of 5
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