Pulled Chicken Sliders w/ Guacamole
1 medium yellow onion, minced
3 cloves garlic, minced
2 Tbsp olive oil
2 chipotle peppers canned in adobo, finely chopped
1/2 cup ketchup
2 1/2 limes, juiced
2 Tbsp honey
18 ounces beer
4 boneless, skinless chicken breasts
36 Martin’s Party Potato Rolls
1/4 cup red onion, minced
4 slices cooked thick-cut bacon, crumbled
1/2 cup crumbled queso fresco
3 Tbsp freshly chopped cilantro
Fresh Ground Pepper
For the Chicken Sliders:
Heat two tablespoons olive oil in a dutch oven or large saucepan over medium heat. When hot, add the minced yellow onion and 2 cloves of minced garlic and sauté for 3-4 minutes until the onions become translucent.
Add the chipotles, ketchup, juice from 1 lime, honey and beer. Bring the mixture to a boil and then add the chicken breasts. Lower the heat to a simmer, cover and cook for 20 minutes.
Remove the chicken breasts from the cooking liquid and allow them to cool slightly.
When cool enough to handle, shred the chicken using two forks.
Bring the cooking liquid to a boil and cook until it has reduced by about half and thickened slightly. This should take about 15 minutes.
*While sauce is reducing, prepare your Bacon-Queso Guacamole:
Slice the avocados in half and remove the pits. Score each avocado half with a knife and spoon the avocado out of its skin into a mixing bowl. Squeeze lime juice over the avocado and mash it with a fork.
Mix in the minced garlic, red onion, bacon, queso fresco and cilantro and season with salt and fresh ground pepper to taste.
Cover tightly with plastic wrap until ready to use.
When your sauce has reduced, mix in the shredded chicken and cook for 3-5 minutes until heated through.
Spoon your spicy pulled chicken onto slider rolls and top with bacon-queso guacamole and serve immediately.
Recipe and Picture from www.domesticate-me.com