Good Bowls - Carolina BBQ Chicken Bowl Recipe

At Good Bowls, we share all of our recipes. The Carolina BBQ Chicken Bowl is one of the newest members of the Good Bowls family. This is truly a Bowl born in the heart of the Carolinas. It starts with a slow cooked pulled chicken in a tangy home-made BBQ sauce. It’s paired with roasted vegetables sprinkled with smoky seasoning and it is served with a base of Rezzy Pezzy - seasoned rice with Carolina-grown Sea Island Red Peas.

Carolina BBQ Chicken Bowl

Ingredients - Serves 4

BBQ Chicken
Chicken thigh - 2 pounds
Chicken Stock - 4 oz
Apple Cider Vinegar - 2 cups
Brown Sugar - 1/3 cup
Ketchup - 1/3 cup
Mustard - 1 tbsp
Garlic Powder - 1 tbsp
Onion Powder - 1 tbsp
Salt - 1 tsp
Pepper - 1 tsp
Red Pepper Flakes - 1/2 tbsp
Smoked Paprika - 1 tbsp
Worchestershire - 1 tbsp

Vegetable Mixture
Sweet Potatoes - 1 large potato
Carrots - 2 large carrots
Broccoli - 1 large crown
Pepper - 1 tsp
Chipotle Powder - 1 tbsp
Smoked Paprika - 1 tbsp
Olive Oil - 3 tbsp

Rezzy Pezzy Rice
Brown Rice - 2 cups
garlic - 6 cloves minced
White Onion - 1/2 onion minced
Celery - 1 stalk minced
Sea Island Red Peas - 1.5 cups
Tomato Puree - 1/2 cup
Chicken Stock - 1 cup
Salt - 1 tsp
Pepper - 1 tsp
Olive Oil - 1 tbsp

The Carolina BBQ Chicken - Homemade tangy NC BBQ sauce with pulled chicken served with seasoned vegetables and Rezzy Pezzy rice.

Preparation:

BBQ

  1. Add BBQ Ingredients (except chicken) into crock pot and mix thoroughly

  2. De-fat chicken and add to crock pot

  3. Slow cook for three hours, shred with fork, allow sauce to thicken

Rezzy Pezzy

  1. Sweat olive oil, celery, onion, and garlic on low heat for 15 minutes

  2. Add chicken stock, tomato puree, salt, pepper, and sea peas for 20 minutes

  3. Add brown rice and 4 cups of water - simmer for 45 minutes or until done

  4. Remove from heat, fluff, let sit covered

Vegetables

  1. Cut potato into small cubes, peel and cut carrots into thin moons, and cut broccoli into bite size pieces

  2. Add sweet potatoes and carrots to one mixing bowl with 2/3 spices and stir - Add broccoli to separate bowl with 1/3 spices

  3. Spread veggies on separate trays - bake on 425º - roast broccoli for 5-10 minutes and sweet potatoes/carrots for 10-15 minutes - check with fork for desired tenderness

Serve in bowls with a base of Rezzy Pezzy and a scoop of vegetables and BBQ Chicken