It’s been brought to my attention that I should continue to write blog posts despite not having internet access at home. This is a good point. A point that I am going to attempt to put into practice. Starting with this very post.
I really should be writing posts while I’m without the internet as I have a lot of old food pictures to blog. If I don’t post them soon, I may very well never post them. That would be a waste.
The pictures in this post are the results of my copying dinner directly from another food blogger’s post. Over at A Good Appetite, they posted the pulled barbecued chicken sandwiches with rice and fennel salad recipes. I found a picture of the rice and fennel salad on Food Gawker and immediately wanted to make it in the near future. Upon visiting the blog, the pulled chicken sounded pretty tasty as well. I had to make dinner that night and prior to visiting A Good Appetite, I didn’t have a clue what to make…so all credit for this lovely meal goes to them!
The pulled chicken was pretty easy. I used 4 or 5 chicken breasts. I brined them for an hour or two in a mixture of salt, brown sugar, red pepper flakes, garlic powder and chili powder. After the brining, I cooked the breasts on my charcoal grill with some hickory chips to add some smokiness. I then shredded/pulled the chicken with my hands and tossed it in a light mixture of sugar and cider vinegar with a hint of chili powder.
The boyfriend absolutely loved the chicken. He thought it was better than my pulled pork…which is fine by me as the chicken is far quicker and easier to make…not to mention, chicken breasts are a lot healthier than fatty pork butt. We put some store bought barbecue sauce on the sandwiches but the chicken would have been fine on its own without the sauce.
Just in case you were wondering, I also made the wheat buns for the chicken sandwiches. It was a very productive day in the kitchen.
I made the rice and fennel salad pretty close to the original recipe. I used a mixture of brown and jasmine rice. I didn’t have any fennel seeds so I skipped them entirely. I also added some toasted and chopped walnuts for crunch.
I loved this rice salad but the boyfriend preferred the wild rice salad I made twice earlier in the summer.
Thanks again to A Good Appetite for a great blog post and a delicious dinner!