Name: Pulled Chicken Biscuit with Lowcountry Vinegar Sauce, Collard Greens & Kale
Yield: 4 servings
Ingredients: Lowcountry Vinegar Sauce; 1-3/4 cups HEINZ Apple Cider Vinegar; 2 Tbsp. TAPATIO Hot Sauce; 2 Tbsp. cracked black pepper; 1 Tbsp. chili flakes; 3/4 cup KRAFT Original Barbecue Sauce; Chicken Biscuit; 16 each skinless chicken leg quarters; 3 qt. reduced-sodium chicken broth; 1/2 cup KRAFT Original Barbecue Sauce; 16 each buttermilk biscuits, (3 oz.), split; 1 qt. collard greens, stemmed, blanched; 1 qt. kale, stemmed, blanched

Servings: 4 persons

Lowcountry Vinegar Sauce
1-3/4 cups HEINZ Apple Cider Vinegar
2 Tbsp. TAPATIO Hot Sauce
2 Tbsp. cracked black pepper
1 Tbsp. chili flakes
3/4 cup KRAFT Original Barbecue Sauce
Chicken Biscuit
16 each skinless chicken leg quarters
3 qt. reduced-sodium chicken broth
1/2 cup KRAFT Original Barbecue Sauce
16 each buttermilk biscuits, (3 oz.), split
1 qt. collard greens, stemmed, blanched
1 qt. kale, stemmed, blanched

1
Lowcountry Vinegar Sauce: Mix vinegar, hot sauce, pepper and chili flakes in saucepan.
2
Simmer on medium heat 30 min.
3
Stir in barbecue sauce; cool.
4
Refrigerate until ready to use.
5
Chicken Biscuit: Combine chicken, broth and barbecue sauce in large pot.
6
Bring to low simmer.
7
Cook 1 hour or until chicken is tender; cool.
8
Cover and refrigerate overnight.
9
Remove chicken from liquid, pull meat from bones and shred; discard liquid and bones.
10
Add Lowcountry Vinegar Sauce; mix until well coated.
11
Reheat mixture to 165 degrees F.
12
For each serving: Fill 1 biscuit with 1/4 cup each collard greens and kale and 5 oz.
13
chicken mixture.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pulled Chicken Biscuit with Lowcountry Vinegar Sauce, Collard Greens & Kale

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