A cayenne-spiked all-purpose barbecue rub gets these chicken breasts ready to be slathered with your favorite barbecue sauce. I like to tuck it into soft rolls.
MAKES: ENOUGH FOR 12 SANDWICHES
INGREDIENTS:
- 1 teaspoon garlic salt
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon sweet paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons celery seeds
- 1 teaspoon onion salt
- 8 boneless, skinless chicken breast halves
- 1 1/4 cups chicken stock or store-bought chicken broth
INSTRUCTIONS:
- In a small bowl, combine the garlic salt, sugar, paprika, cayenne, celery seeds, and onion salt. Rub the mixture into the chicken.
- Pour the stock into the pressure cooker and stack the chicken to fit.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the chicken from the pot and transfer to a cutting board.
- Strain the stock; it’s terrific to add to barbecue sauce for extra flavor.
- Pull the chicken apart into shreds or cut into 1/2-inch dice.
- If not using the stock right away, refrigerate for up to 4 days or freeze in airtight containers for up to 6 months.
- Cool and refrigerate the chicken for up to 3 days or freeze for up to 3 months.
PULLED CHICKEN SANDWICHES:
- In a Dutch oven, combine the cooked chicken with 1 recipe of ALABAMA-STYLE BBQ SAUCE.
- Simmer over low heat for 1 hour.
- Serve the chicken on soft rolls with slaw or potato salad on the side
