Pulled Chicken Sliders with Apple-Jicama Relish

• 1 Chicken (about 3 ½ lbs)
• ½ Lemon
• 2 Dried bay leaves
• 2 tsp Salt, plus more, to taste
• 1 tsp Freshly ground black pepper, plus more, to taste
• 1 cup Tomato puree
• 1 cup Dijon mustard
• ¾ cup Apple cider vinegar
• 3 tbs Firmly packed brown sugar
• 2 Garlic cloves, minced
• 3 Shakes of hot-pepper sauce

Apple Jicama Relish

• 1 Granny Smith apple, finely diced
• ¾ cup Finely diced jicama
• ¼ cup Finely diced red onion
• 2 tbs Minced fresh cilantro
• 1 tbs Extra-virgin olive oil
• 1 tsp Apple cider vinegar
• Salt and freshly ground pepper, to taste

Place the chicken in a large saucepan with the lemon, bay leaves, 1 tsp. of the salt and 1/2 tsp. of the pepper. Fill the saucepan with water to cover the chicken and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 1 hour.

Carefully remove the chicken from the water and, when cool enough to handle, remove the meat, discarding the skin and bones. Using your hands, shred the meat into a large bowl.

In a saucepan over high heat, combine the tomato puree, mustard, vinegar, brown sugar, garlic, hot-pepper sauce, the remaining 1 tsp. salt and 1/2 tsp. pepper. Bring to a boil, reduce the heat to low, and simmer until the flavors come together and the color deepens, about 25 minutes. Season with salt and pepper. Let the sauce cool slightly, then pour over the shredded chicken and stir to combine.

Relish:
In a bowl, stir together the apple, jicama, onion, cilantro, olive oil and vinegar. Season with salt and pepper.

Spoon the chicken onto bread rolls, top each with about 1 Tbs. of the relish and serve immediately.

Servings: 6