Poulet effiloché au chipotle

Ingrédients

• 1/2 cup apple cider vinegar (divided use)
• 7 tsp. olive oil mayonnaise
• 2 Tbsp. cilantro (finely chopped)
• 1 tsp. honey
• 1/2 tsp. celery seed
• 4 cups Cabbage (or half a small cabbage)
• 1 tsp. olive oil
• 1/2 onion (finely chopped)
• 1 clove garlic (finely chopped)
• 1 adobo sauce (chopped)
• 2 Tbsp. adobo sauce (the sauce from chipotle pepper in adobo sauce)
• 1/2 cup barbecue sauce
• no sugar added
• 3 cups chicken breasts (boneless, skinless, shredded)

Préparation

1. 1

   Combine 1⁄4 cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.

2. 2

   Add cabbage; mix well. Cover and refrigerate for 20 minutes.

3. 3

   Heat oil in large skillet over medium-high heat.

4. 4

   Add onion; cook for 4 to 6 minutes, or until onion is translucent.

5. 5

   Add garlic; cook for 1 minute.

6. 6

   Add chipotle pepper, adobo sauce, barbecue sauce, and remaining 1⁄4 cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.

7. 7

   Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.