Joining the Helpline: Food and Lifestyle Expert Alejandra Rama

We're so happy to have you here welcome, I'm excited to be here today! We're going to make some delicious pineapple habanero pulled chicken in the slow cooker. Yes, yes, let's get started! So, we've got five pounds of boneless skinless chicken thighs here, and if you prefer, you can use chicken breasts or even a mix of both. Let's get those all in there, I mean, it's really much like a dump-it-all-in-the-bowl-and-get-going kind of situation.

I'm putting this chicken to good use by adding some chopped onions, I would love some sliced avocado, and then just some wedges because we're going to do a DIY sandwich bar afterwards. We're putting this chicken to good use, so I'm putting some frozen pineapple here. You can use fresh or canned if you prefer, some fresh lime juice, and of course, our special ingredient – habanero banana. What was that? I added some garlic cloves, I did about five honestly, if I were at home, I probably would have been like 12, 10. Well, you know, just up it up, uh, cumin a little smoked Spanish paprika – love that smoke – wow! Little black pepper, some salt of course, now and then some crushed tomatoes. Oh, slow cookers are so amazing in the summer because they don't heat up the kitchen – boom! You can put it, you know, you do it in advance. You can make this three days in advance; throw some bay leaves in there. I added three bay leaves – this goes for about three to four hours – just wait until like the chicken kind of starts to fall apart, and then I'll show you what we got going on here.

I want you to see how quickly and easily this just shreds. You just use the two forks; it just breaks apart really simple, and then you can just mix that back into your sauce, and then at the end, I love to do a little bit of salad or a little bit of cilantro – it adds color, it adds brightness. We're going to put this over here just start off with your chicken; it's healthy that with avocado is beautiful, colorful! I love a little red cabbage on there – look at that, it looks like a watermelon rat radish doesn't the plate? It's going to be so good!

I want some of that cotija – even plated that avocado beautifully. My goodness, man, do you like the cilantro? Oh, yeah! Gotta have it – I'm gonna shower that in; mm-hmm, and then you can even squeeze a little lime on top – don't you think? Yeah, right now, into it, that is gorgeous! A little bit of coat did I do – squeeze some lime on the avocados to keep them from uh, you know, oxidizing. It's like a taco sandwich, and it's yeah, you use the thighs instead of just brushing so much chicken flavor and succulents in there; you didn't need any additional fat because there's enough. You know, beautiful richness and fat from the chicken thighs – it's this little blast of pineapple cotija cheese is a must – your cheese, got everything that's a lovely little salty and great especially with the sweet pineapple – yeah!

And I mean, the avocado came to the party; I mean, that avocado definitely came to an end. Just want to say if you want to put out tortillas this is a great option if you've got if you like them if you've got friends who are gluten-free put out some corn tortillas – that's a really easy way to make it so everybody can enjoy. Remember, that's all for today!

"WEBVTTKind: captionsLanguage: enjoining the helpline is food and lifestyle expert alejandra rama we're so happy to have you here welcome i'm excited to be here tell us what you're making here today all right so today we are making pineapple habanero pulled chicken in the slow cooker yes yes all right get us started so we're starting off we've got five pounds of boneless skinless chicken thighs here if you prefer yeah if you prefer chicken breasts you can or you can even do a mix of both let's get those all in i mean and this is really much like a dump it all in the bowl and get going so i put that in there some chopped onions i would love some sliced avocado and then just some wedges because we're going to do a diy sandwich bar afterwards yeah we're putting this putting this chicken to good use so i'm putting some frozen pineapple here you can use fresh or canned if you prefer some fresh lime juice and here is our of course our special ingredient we've got the habanero banana what was that you added i so i added some garlic cloves i did about five honestly if i were at home i probably would have been like 12 10. well you know just up it up uh cumin a little smoked spanish paprika love that smoke wow little black pepper some salt of course now and then some some crushed tomatoes oh slow cookers are so amazing in the summer because they don't heat up the kitchen boom you can put it you know you do it in advance you can make this three days in advance you throw some bay leaves in there oh i added three bay leaves this goes for about three four f hours uh just wait until like the chicken kind of starts to fall apart and then i'll show you what we got going on here i want you to see how quickly and easily this just shreds you just use the two forks it just breaks apart really simple and then you can just mix that back into your sauce and then at the end i love to do a little bit of salad or a little bit of cilantro it adds color it adds brightness we're going to put this over here just start off with your chicken it's healthy that with avocado is beautiful colorful i love a little red cabbage on there look at that this looks like a watermelon rat radish doesn't the plate a little bit yes it's going to be so good i want some of that cotija i even like plated that avocado beautifully my goodness man do you like the cilantro oh yeah all right gotta have it i'm gonna shower that in mm-hmm and then you can even squeeze a little lime on top don't you think yeah right now into it that is gorgeous a little bit of coat i did squeeze some lime on the avocados to keep them from uh you know oxidizing yeah do i say it's like a taco sandwich oh and it's yeah you use the thighs instead of just brushed so much chicken flavor and succulents in there you didn't need any additional fat because there's enough you know beautiful richness and fat from the chicken thighs in this little blast of the pineapple cotija cheese is a must your cheese you got everything that's a lovely little salty and great especially with the sweet pineapple yeah and i mean the avocado came to the party i mean that avocado definitely came to an end i just want to say if you want to put out tortillas this is a great option if you've got if you like them if you've got friends who are gluten-free put out some corn tortillas that's a really easy way to make it so everybody can enjoy remember that all right youjoining the helpline is food and lifestyle expert alejandra rama we're so happy to have you here welcome i'm excited to be here tell us what you're making here today all right so today we are making pineapple habanero pulled chicken in the slow cooker yes yes all right get us started so we're starting off we've got five pounds of boneless skinless chicken thighs here if you prefer yeah if you prefer chicken breasts you can or you can even do a mix of both let's get those all in i mean and this is really much like a dump it all in the bowl and get going so i put that in there some chopped onions i would love some sliced avocado and then just some wedges because we're going to do a diy sandwich bar afterwards yeah we're putting this putting this chicken to good use so i'm putting some frozen pineapple here you can use fresh or canned if you prefer some fresh lime juice and here is our of course our special ingredient we've got the habanero banana what was that you added i so i added some garlic cloves i did about five honestly if i were at home i probably would have been like 12 10. well you know just up it up uh cumin a little smoked spanish paprika love that smoke wow little black pepper some salt of course now and then some some crushed tomatoes oh slow cookers are so amazing in the summer because they don't heat up the kitchen boom you can put it you know you do it in advance you can make this three days in advance you throw some bay leaves in there oh i added three bay leaves this goes for about three four f hours uh just wait until like the chicken kind of starts to fall apart and then i'll show you what we got going on here i want you to see how quickly and easily this just shreds you just use the two forks it just breaks apart really simple and then you can just mix that back into your sauce and then at the end i love to do a little bit of salad or a little bit of cilantro it adds color it adds brightness we're going to put this over here just start off with your chicken it's healthy that with avocado is beautiful colorful i love a little red cabbage on there look at that this looks like a watermelon rat radish doesn't the plate a little bit yes it's going to be so good i want some of that cotija i even like plated that avocado beautifully my goodness man do you like the cilantro oh yeah all right gotta have it i'm gonna shower that in mm-hmm and then you can even squeeze a little lime on top don't you think yeah right now into it that is gorgeous a little bit of coat i did squeeze some lime on the avocados to keep them from uh you know oxidizing yeah do i say it's like a taco sandwich oh and it's yeah you use the thighs instead of just brushed so much chicken flavor and succulents in there you didn't need any additional fat because there's enough you know beautiful richness and fat from the chicken thighs in this little blast of the pineapple cotija cheese is a must your cheese you got everything that's a lovely little salty and great especially with the sweet pineapple yeah and i mean the avocado came to the party i mean that avocado definitely came to an end i just want to say if you want to put out tortillas this is a great option if you've got if you like them if you've got friends who are gluten-free put out some corn tortillas that's a really easy way to make it so everybody can enjoy remember that all right you\n"