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Dutch oven cooking is an age-old method that has stood the test of time. This versatile kitchen tool, often made from cast iron, is renowned for its ability to evenly distribute heat and retain moisture, making it an ideal choice for braising and slow-cooking meats. One of the most beloved recipes to emerge from this cooking technique is Dutch Oven Pulled Chicken. Not only is it a dish that embodies comfort food, but it also serves as a perfect centerpiece for family dinners and gatherings alike.

Dutch Oven Pulled Chicken

Indulge in this delicious Dutch Oven Pulled Chicken recipe that's both tender and packed with flavor! With just a few simple ingredients like chicken thighs, garlic, and your favorite barbecue sauce, you can create a mouthwatering dish in no time. Perfect for sandwiches, this recipe will have the whole family craving more. Ready in just 2 hours, it’s a fantastic option for dinner or a gathering. Don’t forget the fresh cilantro for that extra touch!
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Ingredients
  

4 bone-in chicken thighs, skin removed

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup chicken broth

1 cup barbecue sauce (your favorite type)

2 teaspoons paprika

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional, for heat)

Fresh cilantro or parsley for garnish

Buns, for serving (optional)

Instructions
 

Prep the Chicken: Remove the skin from the chicken thighs and pat them dry with paper towels. Season both sides with salt, pepper, paprika, onion powder, garlic powder, and cayenne pepper (if using).

    Sear the Chicken: Heat olive oil in a Dutch oven over medium-high heat. Once hot, add the seasoned chicken thighs. Sear for about 5 minutes on each side until browned. Remove the chicken from the pot and set aside.

      Sauté the Aromatics: In the same Dutch oven, add the chopped onion. Sauté for about 3-4 minutes until translucent. Then add the minced garlic and continue to cook for an additional minute until fragrant.

        Deglaze the Pot: Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits stuck to it. Bring the broth to a simmer.

          Add Chicken & Sauce: Return the seared chicken to the pot and pour in the barbecue sauce. Ensure that the chicken is well-coated.

            Cook: Cover the Dutch oven with a lid and reduce the heat to low. Let the chicken cook for about 1.5 to 2 hours, or until the chicken is tender and easily shreds with a fork.

              Shred the Chicken: Once cooked, remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.

                Mix Back Into Sauce: Return the shredded chicken to the Dutch oven and mix well with the BBQ sauce. Let it simmer for an additional 10 minutes to absorb the flavors.

                  Serve: Serve the pulled chicken on buns garnished with fresh cilantro or parsley. Add extra barbecue sauce on top if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 2 hours | 4 servings