Description
Succulent chicken breasts cradle a rich filling of earthy mushrooms and aromatic garlic butter, creating a gourmet dinner that whispers French culinary elegance. Crisp on the outside and tender within, this dish promises a memorable meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Proteins:
- 1 (4 pound / 1.8 kilogram) chuck roast, halved
Cooking Liquids and Seasonings:
- ¼ cup (60 milliliters) extra virgin olive oil
- ¼ cup (60 milliliters) tomato paste
- ¼ cup (60 milliliters) tamari/soy sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped pickled ginger
- 2 chipotle chiles in adobo
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon fresh thyme
- Salt
- Black pepper
Fresh Ingredients and Toppings:
- 3 cups (720 milliliters) fresh pineapple chunks
- 1 avocado, diced
- 1 jalapeño, sliced
- ½ cup (120 milliliters) fresh cilantro, chopped
- 1 tablespoon lime juice
Bang Bang Sauce:
- ½ cup (120 milliliters) mayonnaise
- ⅓ cup (80 milliliters) sweet Thai chili sauce
- 2 tablespoons tamari/soy sauce
- 1 small clove garlic, grated
- 2 teaspoons lime zest
- 1 tablespoon chopped pickled ginger
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius) and select a deep Dutch oven for cooking.
- Create a robust marinade by whisking together olive oil, tomato paste, tamari sauce, vinegar, honey, grated ginger, chipotle powder, paprika, dried thyme, kosher salt, and freshly ground black pepper.
- Place the roast in the Dutch oven and thoroughly coat with the prepared marinade mixture.
- Add 1 of fresh pineapple chunks around the roast.
- Pour of water into the Dutch oven to ensure moisture during cooking.
- Cover the Dutch oven with a tight-fitting lid and roast in the preheated oven for 2 1/2 to 3 hours, allowing the meat to become tender and infused with flavors.
- While the roast is cooking, prepare the accompanying pineapple salsa by combining the remaining pineapple chunks with diced avocado, finely chopped jalapeño, fresh cilantro, and freshly squeezed lime juice.
- After the initial cooking time, increase the oven temperature to 425 degrees Fahrenheit (218 degrees Celsius).
- Remove the lid and continue roasting for an additional 10 minutes to develop a rich, caramelized exterior.
- Remove the roast from the oven and carefully shred the meat using two forks, mixing it with the surrounding sauce.
- Prepare the bang bang sauce by combining the specified ingredients in a separate mixing bowl.
- Serve the shredded roast with the pineapple salsa and bang bang sauce on the side.
Notes
- Versatile Cooking Methods: This recipe offers both oven and crockpot techniques, giving you flexibility for preparing the dish based on your kitchen equipment and time constraints.
- Flavor Explosion: The marinade combines sweet, spicy, and tangy elements with pineapple, chipotle, and honey creating a complex and rich taste profile.
- Meal Prep Friendly: The recipe allows easy shredding and can be prepared ahead of time, making it perfect for quick meals or batch cooking.
- Balanced Nutrition: Incorporates protein from the roast, tropical fruits, and fresh ingredients like jalapeño and cilantro for a well-rounded meal.
- Sauce Enhancer: The bang bang sauce adds an extra layer of flavor and moisture to the shredded meat, elevating the overall dining experience.
- Temperature Management: Careful temperature control during cooking ensures tender, succulent meat with a beautifully caramelized exterior.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 425 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg