This is a great alternative to pulled pork.  I am spoiled when it comes to Hot Jelly.  My neighbor Joni makes a large batch of Habanero jelly every year and several of the jars find their way across the street to my pantry!!  Use any of the store brands, the hotter, the better!

2 1/2 pounds Chicken breast(s)

4 cups Chicken broth

13 1/2 ounces Hot Pepper Jelly

1/2 cup Orange marmalade

1/4 cup Cider vinegar

1 teaspoon Cumin powder

1 teaspoon Paprika

1 teaspoon Garlic powder

1 teaspoon Salt

1/2 teaspoon Pepper

1 cup Sour cream

 

PREPARATION

Combine all ingredients except sour cream into sauce pan.

Simmer uncovered for about 45 minutes.

Remove chicken and let cool while continuing to simmer sauce for another 10 minutes or until it reduces and thickens.

Shred chicken and return to sauce and reheat.  Remove from heat and add sour cream.

Serve on slider buns.