Pulled Chicken Biscuit
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Credit: Arthur Presti, Executive Chef, Sysco East Wisconsin; Jackson, Wisconsin
The National Culinary Review, September 2014
1¼ cups original Cholula hot sauce
¼ cup agave nectar
Juice of 6 limes, divided
1 bunch cilantro, chopped, divided
½ cup vegetable oil
6 serrano peppers, 2 seeded, 4 with seeds, divided
Salt, to taste
2 lbs. boneless skinless chicken thighs
1 medium-large jicama, shaved
2 red bell peppers, julienned
1 lb., 4 oz., Monterey Jack cheese
1 cup black beans, strained
1 cup sweet corn
1½ cups cheddar jack cheese
20 buttermilk biscuits
1. Combine Cholula hot sauce, agave nectar, juice of 2 limes, 4 T. chopped cilantro, vegetable oil, 2 seeded serrano peppers and salt. Blend in bar blender. Pour over chicken thighs; cover. Refrigerate for 12 hours.
2. To juice of remaining limes, add shaved jicama, red bell pepper, 4 T. chopped cilantro and 2 serrano peppers with seeds, finely chopped. Season with salt; cover. Refrigerate up to 3 days.
3. Cut Monterey Jack cheese in 20 even-sized chunks.
4. Mix strained black beans, corn, 2 remaining serrano peppers with seeds, finely chopped, and cheddar jack cheese. Refrigerate.
5. Put chicken and marinade in heavy-bottomed pan; cook on medium heat until chicken cooked to 165°F internal temperature. Cool slightly.
6. Pull chicken apart; mix with bean/corn/cheese mixture. Split open biscuits. Stuff each biscuit with generous 1 T. chicken mixture and 1 chunk Monterey Jack cheese. Seal, pinching ends together; put on baking sheet. Bake at 400°F for 10 minutes, or until biscuits are golden-brown.
7. Serve in parchment paper cone, street-vendor style.
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