Chipotle Pulled Chicken

My new Chipotle Sauce is leek base and its so so tasty that you can put it on everything!

This sauce is very versatile, you can use it as a dip, sauce, or even a glaze on your meat. It’s great on your vegan taco, or grilled vegetables too.

Try it out.

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  • 1. Place all ingredients in a pressure cooker except avocado, coriander, purple cabbage, and lettuce. Turn heat to high.
  • 2. Once pressure cooker starts to hiss (which means that your food is boiling), turn heat to medium and let it cook for 25-30 minutes.
  • 3. Set BBQ to 400F
  • 4. Cut cabbage into thin julienne threads and mix with finely chopped coriander. Toss evenly.
  • 5. In a large platter place in section lettuce, sliced avocado, cabbage and coriander mix.
  • 6. Once chicken is cooked and you release the pressure to open the lid (remove pressure cooker and place it in the sink, run cold water on the lid to help cool down the pressure to allow you to open the lid), use the tong and immediately transfer the chicken thighs and place it on to the BBQ.
  • 7. Use a brush to brush Sarah's Kitchen Chipotle sauce on to the chicken thighs. Turn the thighs after 2-3 minutes and add more sauce to the other side.
  • 8. Remove glazed chicken thighs and place into a mixing bowl. Wear cooking glove and shred thighs. Add 1/5 cup of cooking juice and 2 tablespoon of Sarah's Kitchen Chipotle sauce and mix.
  • 9. Plating: Place a soft shell taco onto your place and 2 add avocado slices, Chipotle Pull Chicken, Purple Cabbage Coriander mix and a gallop of Chipotle sauce on top. Serve.
  • 10. You can replace the soft shell taco with Butter Lettuce. Enjoy.

About Chef

Sarah's Kitchen

Sarah Nguyen, cooking school owner, recipe developer, caterer and menu consultant brings years of experience and a lifelong passion to preparing and sharing the foods she loves. As a teacher, ...