Reaper Diablo Shredded Chicken
So I grew some Carolina Reaper Peppers last summer and dried them. I’m still discovering new uses for them and this recipe has a hidden burn that really takes you by surprise after you’re halfway through your meal. In these proportions it won’t kill you, but you can always add more reaper if that’s your thing (or less). You do you. If you’re wondering where to get these well… I guess you could get them here.


Reaper Diablo Shredded Chicken
Prep Time 45 minutes • Total Time 3 hours
Difficulty Level:
Directions
Add chicken, with all accumulated juices to the aromatics along with enough contents of the blender to just cover the chicken. Stir to combine. Simmer for 20 minutes with a lid and 20 minutes without a lid to evaporate some of the liquid. Use your judgement here, if it looks like it’s getting dry add some water, stock, or diablo sauce if you have extra.
Start checking the shredability of the chicken pieces by giving them a good poke after an hour and a half. Shred it once it pulls apart easily or serve the pieces whole smothered in the sauce. If you have to much sauce at this point you can put some aside as well until your perfect proportions are present. Salt to taste.

Ingredients
- - Diablo Mix -
- 1/2 Dried Carolina Reaper
- 15 Small Dried Chilis (Buquinio or Arbol) Substitute 5 tbsp of Smoked Mango Habanero sauce if you like here.
- 2 Dried Ancho Chilis
- 3/4 Cup Water
- 7 oz. Can Chipotle Chilis
- 1 14oz. Can Diced Tomatoes
- - Aromatics -
- 1 Medium Onion Diced
- 1 Whole Head of Garlic, peeled, chopped
- 1 Tbsp Whole Cumin Seed
- 1 tsp Fresh Ground Black Pepper
- - The Oddballs Out -
- 4-6 lbs of Chicken: 2 whole divided, or a large pack of thighs, or breasts
- 2 tbsp Canola Oil, split
- Salt