Pulled chicken sloppy joes

Into a saucepan add, in this order, a little oil, a lot of minced or crushed garlic, diced onion, brown sugar, salt, black pepper and a touch of cayenne.

Add two pounds of boneless skinless chicken thighs whole and untrimmed; top with ketchup, Dijon mustard, Worcestershire sauce and plenty of hot sauce.

Set on high heat and wait until the garlic sizzles in the oil, about 30 seconds, before adding any liquid.

Add water or chicken broth, stir, push the chicken below the surface and bring to a boil; stir again.

Reduce to medium-low and simmer uncovered, stirring occasionally, about an hour and a half, until the chicken falls apart and the sauce has reduced; add a splash of water or broth if it dries out first.

Stir in sliced green onions and diced green peppers and cook about five minutes more, until the peppers just turn tender.

Check for seasoning, mostly salt, and adjust the heat.

Serve a generous portion on a hamburger bun, finished with a pinch of green onions.

Variation: for a wetter, saucier version, put a lid on the pan about halfway through so the sauce reduces less.