Cheftroy's Chopped Chicken

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless chicken breasts or 1 1/2 lbs boneless chicken thighs
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red chili powder
• 1 tablespoon cumin
• 1/2 tablespoon paprika (for color and taste)
• 1 teaspoon garlic powder
• 1 tablespoon worcestershire sauce
• 1 -2 tablespoon vinegar or 1 -2 tablespoon cider vinegar
• 1 tablespoon sugar
• salt and pepper

Recipe

• 1 if you sauté this:.
• 2 prep chicken by rough chopping into 1/2 inch size pieces.
• 3 place chicken in a bowl and add the chili powder, cumin, paprika, garlic, sugar, and salt and pepper.
• 4 toss chicken to coat and refrigerate for 15 minutes.
• 5 over medium-high, heat olive oil and sauté chicken until it begins to brown.
• 6 add worcestershire and vinegar.
• 7 continue to sauté on medium heat until all liquid is evaporated and chicken is brown (approx 10 minutes).
• 8 serve over red beans and rice dressed with a bit of fresh grated cheddar with corn or flour tortillas on the side.
• 9 if you grill this:.
• 10 leave the chicken thighs or breasts whole or in larger, manageable pieces.
• 11 prepare all of the dry ingredients as a rub and coat all chicken pieces (you may need to double the amounts of dry ingredients to ensure enough rub).
• 12 refrigerate for at least an hour.
• 13 combine the worcestershire and vinegar and have ready as a mop (you may need to increase the amounts to ensure you have plenty of mop, just make sure to add them in equal parts).
• 14 preheat grill and oil grates to make sure chicken doesn't stick.
• 15 grill chicken until brown (15 minutes), brushing the chicken with the mop sauce as it cooks.
• 16 remove from grill and let sit for 5 minutes to allow juices to redistribute through the meat.
• 17 rough-chop the chicken and toss with any of the remaining mop sauce.
• 18 serve again with red beans and rice or makes an excellent salad topper.