Chipotle is a seasoning frequently used in Tex-Mex cooking, and dishes in the South Western States of the USA.
This recipe has been given a West Country flavour thanks to the inclusion of the Milk Stout Chipotle BBQ Sauce from Bristol’s Gingerbeard’s Preserves and milk stout from Bristol Beer Factory.
1 bottle of Milk Stout Chipotle BBQ Sauce
2kg chicken thighs
1/2 bottle of Bristol Beer Factory’s Milk Stout
1 medium onion, diced
1 medium carrot, diced
2 garlic cloves, finely diced
1 Season the chicken and sear on all sides on a medium heat in a little oil.
2 Remove the chicken from the pan and add the onion, carrot and garlic. Saute gently until they start to colour then add the beer, bbq sauce and return the chicken to the pan.
3 Transfer to a slow cooker or casserole pot and cook in the oven at about 150°∆C for 4–6 hours.
4 With a slotted spoon remove the chicken from the pan, leave to cool slightly then remove the bones and pull apart with two forks to the desired consistency. Meanwhile put the sauce back into the pan and reduce until it coats the back of a spoon. Pour the sauce over the pulled chicken and mix.
5 Serve in buns with the slaw and lettuce.
Recipe by Gingerbeard’s Preserves