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

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


Ingredients Weights Measures
Lowcountry Vinegar Sauce
HEINZ Apple 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.


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

Prepare with cooked pulled pork.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Nutritional Information

Nutrition Information

Total fat
 24 g
Saturated fat
 6 g
 115 mg
 1150 mg
 44 g
Dietary fiber
 3 g
 13 g
 41 g
Vitamin A
 80 %DV
Vitamin C
 20 %DV
 10 %DV
 20 %DV