Recipes › Rhubarb › Rhubarb Pulled Chicken Tacos with Pickled Rhubarb Slaw
Rhubarb Pulled Chicken Tacos with Pickled Rhubarb Slaw
Rhubarb does two brilliant jobs here: it slow-braises down into a tangy, almost barbecue-style sauce that coats pulled chicken thighs, and a quick-pickled version cuts through the richness in the crunchy slaw on top. This is the kind of recipe that surprises people — they cannot quite place the sharpness but they always want to know what is in it.
Rhubarb is usually ready April to June. More rhubarb recipes, or see what to sow this month where you are.
Ingredients
- 400 rhubarb for braising sauce, trimmed, cut into 3cm pieces
- 200 g rhubarb for quick pickle, trimmed, cut into thin matchsticks
- 8 bone-in, skin-on chicken thighs
- 2 tbsp chipotle paste
- 2 tbsp tomato purée
- 30 soft dark brown sugar
- 4 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 200 ml chicken stock
- 1 tsp fine sea salt
- 4 tbsp white wine vinegar
- 15 caster sugar
- 200 red cabbage, finely shreddedor white cabbage
- 12 small corn tortillas, warmedor small flour tortillas
- 20 g fresh coriander, roughly chopped (optional)
- 30 g jalapeños from a jar, sliced (optional)
Contains: sulphites.
Method
- First make the quick-pickled rhubarb. In a small bowl, whisk together the white wine vinegar, caster sugar and a pinch of salt until the sugar dissolves. Add the rhubarb matchsticks and the shredded red cabbage, toss well and set aside at room temperature. It will be ready by the time the chicken is done.About 5 min
- Preheat your oven to 180°C (fan 160°C). Season the chicken thighs all over with salt. Heat a large ovenproof casserole over a high heat, add a splash of neutral oil and sear the chicken thighs skin-side down for 5 minutes until the skin is deep golden and has released much of its fat. Turn and sear the other side for 2 minutes. Remove to a plate.About 8 min
- Pour off all but 1 tablespoon of the chicken fat from the pan. Reduce the heat to medium and add the crushed garlic, cumin and smoked paprika. Stir for 1 minute. Add the chipotle paste, tomato purée and brown sugar, stir for another minute, then add the 400g of rhubarb pieces and the chicken stock. Stir to combine and scrape up any browned bits from the bottom of the pan.About 4 min
- Nestle the seared chicken thighs back into the pan, skin-side up. Bring to a bubble, then cover with a lid and transfer to the oven. Braise for 35 minutes until the chicken is completely tender and cooked through.About 35 min
- Remove the pan from the oven. Lift the chicken thighs onto a board and remove and discard the skin and bones. Use two forks to pull the meat into rough shreds.About 5 min
- Return the pan to a medium heat on the hob. Use a wooden spoon to mash the rhubarb pieces into the sauce, then let it bubble for 3–4 minutes to reduce and thicken slightly. Return the shredded chicken to the pan and stir well to coat every strand in the sauce. Taste and adjust seasoning.About 5 min
- Warm the tortillas directly over a gas flame for 20 seconds per side, or in a dry frying pan. Fill each tortilla with a generous spoonful of rhubarb pulled chicken, top with the pickled rhubarb slaw, fresh coriander and jalapeños if using. Serve immediately.About 3 min
Tips
- The braising sauce will look a lot of liquid when it first goes in the oven — don't worry. Rhubarb is mostly water and it will collapse and the sauce will reduce beautifully.
- Make the pickled rhubarb slaw up to a day ahead and keep it refrigerated — it gets better as it sits.
- The pulled chicken mixture freezes very well for up to 3 months, so it is worth making a double batch while rhubarb is in season.
Ring the changes
- Use the same braising sauce with bone-in pork shoulder steaks for a slightly richer result — braise for 1 hour 15 minutes.
- For a gluten-free version, use certified gluten-free corn tortillas and check your chipotle paste label.
Keeping it
Store leftover pulled chicken in the sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water. Store pickled slaw separately in the fridge for up to 3 days.
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