This recipe basically adapts the technique that I used for the enchilada filling, except I made a BBQ sauce from my Guajillo-Pasilla to add to the chicken, rather than the enchilada sauce. I offered rolls and flour tortillas with the chicken, and it was a hit…no leftovers!
For the Chicken
4 boneless chicken breasts, trimmed
1 T. vegetable oil
1/3 c. Guajillo-Pasilla sauce
1/3 c. water
1/4 t. each cumin, granulated garlic, black pepper
1/2 t. salt
Set the Instant Pot on Saute. When hot, add the oil and coat the bottom of the pot. Brown the chicken, in a couple of batches.
Add the chili sauce, rinse the sauce container with the water and add to the pot. Add the spices.
Put Instant Pot lid in place, turn vent to “sealed”. Change setting to Pressure Cooking, High, and set timer to 10 minutes.
When time is done, either carefully vent pressure, or allow to depressurize naturally. Set aside chicken until cool enough to handle. Also save and refrigerate the cooking liquid for later use.
For the BBQ Sauce
1 c. Guajillo-Pasilla sauce
1 can tomato sauce
1/2 c. light brown sugar
1/4 c. apple cider vinegar
1/2 t. salt
1/4 t. each cumin, granulated garlic. paprika, and black pepper
Combine all the ingredients in a sauce pan over medium high heat. Stir to combine well and bring up to a simmer.
Reduce heat to low and simmer, stirring frequently, until slightly reduced; about 10 minutes. Adjust seasonings to taste.
Pull chicken into shreds. Toss with enough BBQ sauce to completely moisten the chicken. (See first photo!) Serve any extra on the side.
By the way, I saved the chicken trimmings, and combined them with a handful each of carrots, onion, and celery, in the Instant Pot, with a tablespoon of vegetable oil and sauteed until browned.
I also added salt, pepper, and a bay leaf. I added water…maybe 5 or 6 cups?
Put the lid on, switched to Pressure Cook on High for 10 minutes. When done and depressurized, strain and voila!
Darn close to free chicken stock!
This and the cooking liquid from the chicken pieces will be refrigerated until I decide to use them…possibly together for a Pazole! Hardly any waste, and very cost effective. Enjoy!