Pulled Chicken Shawarma Sandwich | Food Wishes
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Hello, this is Chef John from
foodwishes.com with pulled chicken
schwarma
sandwich. That's right. If you know what
you're doing, and by the end of this
video, you will, you can make a pulled
chicken that's every bit as succulent
and satisfying as pulled pork. And when
you factor in the always irresistible
shura spice, this, my friends, is a
sandwich you're not going to want to
miss. And to get started, in a small
bowl, we'll mix together some salt, some
cumin, some sumac, some smoked paprika,
some chili powder, some freshly ground
black pepper, some garlic powder, some
turmeric, some ground cloves, some
cayenne pepper, and then last but not
least, some ground cinnamon, and then
we'll go ahead and mix that up with a
freakishly small wooden spoon. And our
schwarma spice blend is done. And once
that's set, we'll take a big old chicken
and transfer it into a big old pot. And
I think the bigger the better. And this
one was almost 5 lbs. And then to that,
we will add some sliced garlic and
onion. Followed by about half of our
schwarma spice mix. Okay, we're actually
going to use that three times. All
right, once to cook the chicken, once to
season the chicken, and then we'll also
sprinkle a little bit over our finished
sandwich. But anyway, once about half's
been transferred in, we'll top that with
a quart of cold fresh water, which is
only going to come up the chicken about
halfway, which might not seem like
enough, but trust me, it's going to be
fine. And what we'll do is place this
over high heat, and we will wait for it
to come to a boil, at which point we'll
back our heat down to low or somewhere
between low and medium low. And we will
cover this, and we will let it simmer
gently for 20 minutes. And once our
timer rings, we will uncover this and we
will very carefully and very
deliberately and pretty slowly turn it
over so the breast side is down. And
then we'll go ahead and cover this back
up. And we'll continue to let it simmer
for another 20 minutes before we repeat
the exact same thing. Okay, we'll
uncover it and very carefully flip it
back over. And we will cover it up and
give it another 20 minutes for a grand
total of 1 hour. at which point our
chicken should be cooked
through. And at this point, we're going
to very carefully transfer it into a
nice big bowl. And by the way, as long
as this cooks for an hour. You can just
flip it once if you want. All right, as
you know, I'm paid by the step, so I go
for the extra flip. And what we'll do is
turn off the heat under our pot. And we
will let our chicken cool on the counter
for about 20 to 30 minutes or until it's
cool enough to handle. And once it is,
we will handle it. And by handle, I mean
pull off all the big chunks of meat and
transfer those into a bowl. And as
you've probably heard me say before, we
can get 95% of the meat off a chicken in
like 2 minutes. But to pick that last 5%
off the bones is going to take you like
10 minutes. So I say we don't do it and
we just leave all those little scraps
attached since what we're going to do is
transfer that back into our pot and make
a really, really rich broth in which
we're going to finish our pulled
chicken. And after we transfer it in, I
like to rinse out the bowl with some
cold fresh water so as not to waste any
of that goodness and also give us a
little more liquid to work with. Since
what we'll do is bring this back up to a
simmer on high and then reduce our heat
down to low and simmer this gently for
at least an hour, but if you can try to
go two hours. And while that's
happening, we can take the meat we
removed and we can go ahead and shred
that up into smaller pieces. But we
don't have to go too too small since, as
you'll see, when we move into final
production. This meat's going to kind of
shred apart
naturally. And because of that, I don't
want to start off too small at this
point. And what we'll do is transfer our
chicken meat into the fridge until we
need it. And we'll wait for our chicken
broth to finish simmering. And after
about 2 hours or so, mine look like
this. And then what we'll do is pull
that off the heat and very carefully
strain it. And then we'll eventually
transfer everything back into the pot.
Oh, and I should have mentioned already,
at no point should you skim any of that
chicken fat off the top of the broth.
Right, that stuff's going to be key to
achieving the texture we want in the
final product. But anyway, once all
that's been transferred in, what we'll
do is turn our heat up to high and we
will bring our broth and the
aforementioned fat up to a boil. And we
will continue to boil until it's reduced
by about half. And no, I don't want you
to measure. I just want you to do it by
eye. And that's probably going to take
about 15 minutes or so. But do not go by
time. Go by appearance. And when the pot
looks like this, and you think you've
reduced it by about half, we'll reduce
our heat down to medium. And we'll
transfer our chicken in and give it a
good stir. Oh, and don't worry if it
seems like you have too much liquid at
this point. Okay, it kind of looks like
that. But as you'll see, once we finish
this final step, we will have just the
right amount of
juiciness. And all this final step
involves is to continue cooking this,
stirring occasionally for about 15
minutes, at which point our mixture
should look something like this. And
what we'll do is grab a spoon so we can
give it a taste, sampling both the meat
and the broth. And what we'll do is
season this up with as much salt as you
think it needs. Plus, and just as
importantly, we'll season it up with
more of our schwarma spice mix. And we
will stir that in and give it another
taste. And I tend to use a pretty heavy
hand here. But exactly how much you add
is going to be up to you. And as you can
see, as promised, that chicken's
starting to break down and shred apart,
which is exactly what we want since in
its shredded state, it's going to be
very absorbent and it's going to soak in
all that amazingly flavorful broth. Not
to mention that chicken fat we did not
skim. And that's it. Once we have that
seasoned and spiced exactly how we want,
we'll reduce our heat to low. And we
will finish with the last ingredient,
which for me is the freshlysqueezed
juice from a half lemon. Although, you
certainly could add the whole lemon if
you want this a little more lemony and
acidic. And that's it. Our pulled
chicken schwarma is ready to build a
sandwich with. And no, I'm not going
with pita bread. I need something bigger
and more absorbent. So, I toasted a
sandwich roll in the oven with a little
bit of olive oil. And for me, the
recommended amount of meat is somewhere
between too much and way too much. And
then, as far as finishing touches go,
I'm going to garnish this with some
finely sliced red onion, followed by a
nice drizzle of garlicky tahini sauce,
which yes, we have a recipe for. And
then, I think we'll also do a nice extra
sprinkling of our spice blend before
finishing up with some fresh
cilantro. And of course, just like
regular chicken schwarma, there are lots
of other things you could put on this
sandwich, like maybe some lettuce or
tomatoes or peppers or pickled
vegetables. So, as usual, that's up to
you. I mean, you are after all the Jeff
Bridges of your pulled chicken schwarma
sandwiches. And that's it. I'm going to
pick this up and go in for a nice big
bite. Or at least that was a plan. But I
ended up taking two or three bites,
which were nothing short of amazing.
As I said in the intro, this has almost
Key Vocabulary (50)
toward
"Go to school."
belonging
"Cup of tea."
also
"You and me."
inside
"In the house."
specific
"That book."
A third-person singular pronoun used to refer to an object, animal, or situation that has already been mentioned or is clear from context. It is also frequently used as a dummy subject to talk about time, weather, or distance.
Used to show who is intended to have or use something, or to explain the purpose or reason for an action. It is also frequently used to indicate a specific duration of time.
A function word used to express negation or denial. It is primarily used to make a sentence or phrase negative, often following an auxiliary verb or the verb 'to be'.
A preposition used to indicate that people or things are together, in the same place, or performing an action together. It can also describe the instrument used to perform an action or a characteristic that someone or something has.
A conjunction used to compare two things that are equal in some way. It is most commonly used in the pattern 'as + adjective/adverb + as' to show similarity.
Used to refer to the person or people that the speaker is addressing. It is the second-person pronoun used for both singular and plural subjects and objects.
A preposition used to indicate a specific point, location, or position in space. It is also used to specify a particular point in time or a certain state or activity.
Used to identify a specific person, thing, or idea that is physically close to the speaker or has just been mentioned. It can also refer to the present time or a situation that is currently happening.
A coordinating conjunction used to connect two statements that contrast with each other. It is used to introduce an added statement that is different from what has already been mentioned.
A preposition used to show the method or means of doing something, or to identify the person or thing that performs an action. It frequently appears in passive sentences to indicate the agent or before modes of transport.
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Description
This shawarma-spiced pulled chicken sandwich has virtually the same texture as pulled pork, thanks to a simple technique of simmering the meat in a rich, reduced, extra flavorful broth. This...
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