Pulled Chicken Rice Bowls
Chicken thighs simmered in a smoky tomato sauce until shreddable, served over rice.
Cook rice separately according to package directions. Set aside.
Heat oil in a wide skillet or pot over medium-high heat. Add onion and cook 5 minutes until softened.
Add garlic, smoked paprika, cumin, and chili powder. Cook 1 minute.
Add tomato paste. Cook 1 minute.
Add diced tomatoes, soy sauce, and brown sugar. Stir to combine.
Nestle the chicken thighs into the sauce. They should be mostly submerged.
Bring to a simmer. Cover and cook 25 minutes until chicken is very tender.
Remove chicken and pull the meat off the bones, discarding the skin and bones. Shred the meat using two forks — it should fall apart easily.
Return shredded chicken to the sauce. Simmer uncovered 5 minutes to thicken slightly.
Serve over rice.
Soy sauce in a tomato-based sauce sounds strange but adds a savory depth that tomatoes alone do not provide. It does not taste Asian.
- Chicken thighs are used because they stay moist when simmered and shred cleanly. Chicken breasts will work but may be drier.
- The sauce makes enough to generously coat the rice. Do not reduce it too aggressively in the last step.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace soy sauce with tamari (Minimal price difference.)
Swap soy sauce for tamari for a fully gluten-free version.