I live in Georgia but I appreciate the tangy, sweet and slightly spicy taste of Carolina vinegar chicken.
—RAMONA PARRIS CANTON, GA
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
2 cups water
1 cup white vinegar
1/4 cup sugar
1 tablespoon reduced-sodium chicken base
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1 1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split, optional
1. In a 6-qt. electric pressure cooker, mix first six ingredients; add chicken. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 5 minutes.
2. When finished cooking, allow the pressure to naturally release for 8 minutes, then quick-release the remaining pressure according to the manufacturer’s directions.
3. Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard the remaining juices. Shred chicken with two forks. Combine with the reserved juices. If desired, serve chicken mixture on buns.
TEST KITCHEN TIP
Vinegar should be kept in a cool dark place. Unopened, it will keep indefinitely; once opened, it can be stored for up to 6 months.