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Pulled Chicken Biscuit with Lowcountry Vinegar Sauce, Collard Greens & Kale

Pulled Chicken Biscuit with Lowcountry Vinegar Sauce, Collard Greens & Kale
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Lowcountry Vinegar Sauce
cider vinegar 14 oz. 1-3/4 cups
TAPATIO Hot Sauce 1 oz. 2 Tbsp.
cracked black pepper - 2 Tbsp.
chili flakes - 1 Tbsp.
KRAFT Original Barbecue Sauce 7.5 oz. 3/4 cup
Chicken Biscuit
skinless chicken leg quarters 8 lb. 16 each
reduced-sodium chicken broth 6 lb. 3 qt.
KRAFT Original Barbecue Sauce 5 oz. 1/2 cup
buttermilk biscuits, (3 oz.), split 3 lb. 16 each
collard greens, stemmed, blanched 8 oz. 1 qt.
kale, stemmed, blanched 10 oz. 1 qt.

Directions

LOWCOUNTRY Vinegar Sauce: Mix vinegar, hot sauce, pepper and chili flakes in saucepan. Simmer on medium heat 30 min. Stir in barbecue sauce; cool. Refrigerate until ready to use.

CHICKEN Biscuit: Combine chicken, broth and barbecue sauce in large pot. Bring to low simmer. Cook 1 hour or until chicken is tender; cool. Cover and refrigerate overnight.

REMOVE chicken from liquid, pull meat from bones and shred; discard liquid and bones. Add Lowcountry Vinegar Sauce; mix until well coated. Reheat mixture to 165ºF.

FOR each serving: Fill 1 biscuit with 1/4 cup each collard greens and kale and 5 oz. chicken mixture.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

Substitute
Prepare with cooked pulled pork.
K:64177v01:151743
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Nutritional Information

Nutrition Information

Calories
 560
Total fat
 24 g
Saturated fat
 6 g
Cholesterol
 115 mg
Sodium
 1150 mg
Carbohydrate
 44 g
Dietary fiber
 3 g
Sugars
 13 g
Protein
 41 g
Vitamin A
 80 %DV
Vitamin C
 20 %DV
Calcium
 10 %DV
Iron
 20 %DV