This pulled chicken recipe is smothered in a rich adobo and chipotle-spiked barbecue sauce, and served with a refreshing coleslaw. Try it in tacos.
Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.
Add cabbage; mix well. Cover and refrigerate for 20 minutes.
Heat oil in large skillet over medium high heat.
Add onion; cook for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook for 1 minute.
Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.
Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.
The Nutrition Facts box below provides estimated nutritional information for this recipe.