Ingredients:

  • 3 lbs Boneless, skinless chicken thighs
  • 1 large Yellow onion, diced
  • 4 Garlic cloves, minced
  • 1 cup Chicken Stock (low sodium)
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Worcestershire Sauce
  • 1/4 cup Brown Sugar (packed)
  • 2 teaspoons Smoked Paprika
  • 1 tablespoon Chili Powder (mild/medium)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Cayenne Pepper (optional)
  • Salt and freshly ground Black Pepper, to taste
  • 1 tablespoon Vegetable Oil
  • 3 cups All-Purpose Flour, plus extra for dusting
  • 1 cup Unsalted Butter, very cold and cubed
  • 1/2 to 3/4 cup Ice Water
  • 1 teaspoon Fine Sea Salt (for pastry)
  • 1 large Egg, beaten with 1 teaspoon of water (Egg Wash)

Instructions:

  1. Phase 1: Preparing the Porta Pit Chicken. Season chicken thighs liberally with salt and pepper.
  2. Heat oil in a large Dutch oven over medium-high heat. Sear chicken on both sides until nicely browned (approx. 3 minutes per side). Remove chicken and set aside.
  3. Add diced onion to the pot and cook until softened (5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  4. Whisk together the chicken stock, apple cider vinegar, Worcestershire, brown sugar, and all dry spices (paprika through cayenne). Pour over the onions/garlic and bring to a simmer.
  5. Return chicken to the pot. Cover and cook low and slow (in a 300°F/150°C oven or low stovetop simmer) for 2.5 to 3 hours, or until the chicken shreds easily with a fork.
  6. Remove chicken and shred using two forks. Skim excess fat from the braising liquid. Return shredded chicken to the liquid and stir well to coat. Reduce sauce over medium heat until thick and clinging to the meat. Cool filling completely.
  7. Phase 2: Making & Assembling the Pockets. Make Pastry Dough: Pulse or cut the cold butter into the flour and salt until coarse crumbs form. Gradually add ice water until the dough just comes together. Form into two discs, wrap, and chill for at least 30 minutes.
  8. Roll out one disc of dough to about 1/8-inch thickness. Cut into 6 equal squares or circles (about 7x7 inches each).
  9. Place a generous scoop of the cooled chicken filling onto one half of each dough piece, leaving a 1-inch border.
  10. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal well.
  11. Place pockets on a parchment-lined baking sheet. Brush the tops liberally with the egg wash and cut two small slits (vents) in the top of each pocket.
  12. Bake in a preheated 400°F (200°C) oven for 20-25 minutes, or until the pastry is deep golden brown and puffed. Let cool slightly before serving hot.