Juicy Pulled Chicken served two ways

Finely dice the onions. Rinse the chicken meat, pat dry, and lightly salt. Peel and finely grate the garlic and ginger.

Preheat the oven to 140 °C top/bottom heat.

Heat the oil in a roasting pan and sauté the onions until translucent. Add the meat and briefly sear on all sides. Briefly roast the paprika powder, garlic, ginger, and tomato paste (approx. 1 minute), then deglaze with the chicken broth. Salt and bring to a boil once. Close the roasting pan with a lid and braise in the oven for approx. 1.5 to 2 hours until the meat is very tender.