Roasted Garlic Hot Sauce Perfect For Making Shredded Chicken

Ingredients:

3 chicken breasts cleaned and trimmed

1 c chicken stock

1 c roasted garlic hot sauce, procedure below

1 onion

1 jalapeño

3 cloves garlic

3 tbsp seasoned salt

Recipe for the seasoned salt:

2 c fine sea salt

1/3 c paprika

1/3 c chili powder

1/8 c cumin

1 tbsp coriander

1 tbsp cayenne pepper

2 tbsp cinnamon

1 tbsp ground black pepper

1 tbsp dried oregano

1/8 c garlic powder

1/8 c onion powder

For the hot sauce:

4 heads garlic, roasted

3 oz guajillo chile pods

1 tsp cumin seeds

1 tbsp oil

Black pepper

1-1/2c water, plus additional 1/2-3/4 c for blending

3/4 c white distilled vinegar

Tools needed:

Glass baking dish

Parchment paper

Baking sheet

Large saute pan with lid

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Blender (I use my Nutri Bullet)

Fine mesh strainer

Rubber spatula

Measuring cups/spoons

Mixing bowl

Aluminum foil

How to make it:

***Let’s start with the sauce

Preheat oven to 400 F

Cut tops off the garlic, exposing the tops of the garlic cloves by at most 1/8”. Drizzle with oil and season with salt and pepper. Wrap each head of garlic individually in aluminum foil. Place on baking sheet and bake for 50-60 minutes. The garlic is to be soft and lightly browned. Unwrap garlic from foil to cool.

Place peppers, stems and seeds shaken out into the saute pan along with the cumin seeds. Carefully roast on medium low heat for 5 minutes, flipping the peppers half way through the cooking time. They will become fragrant and slightly brown. Add the vinegar, pinch salt, freshly cracked black pepper and water to the pan, turn heat up to high to bring the liquid up to a boil. Reduce heat once boiling to medium low to keep on a simmer. Cover for 10 minutes while simmering. Turn off heat and keep covered for an additional 10 minutes.

Place peppers, cooking liquid and the roasted garlic cloves into a blender and blend for 45 seconds to 1 minute. Blend until fully smooth, adding more water if needed while blending. Strain through a fine mesh strainer if desired.

Preheat oven to 300 F

Make the seasoned salt in a metal mixing bowl.

Clean and trim the chicken breast.

Season the chicken breast with the seasoned salt. Place into a glass baking dish. Mix 1 cup chicken stock with 1 c of the roasted garlic hot sauce. Pour over the chicken, cover the baking dish with foil and bake for 2-1/2 to 3 hours.

Cool slightly and shred chicken with a fork. The chicken will be more flavorful if the chicken is able to sit in the hot sauce overnight in the refrigerator. Of course, you can eat immediately.

Serve on tacos, make enchilladas, put in burritos, make a sandwich etc.

It’s delicious.

Enjoy!

Logan