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Pulled Chicken Sammies

Pulled Chicken Sammies

Cookbook author Danielle Kartes is preparing mouth-watering sandwiches.
Ingredients Pulled Chicken Sammies
  • 2 lbs. boneless skinless chicken thighs
  • 1 onion sliced
  • 2 cloves garlic crushed
  • 2 tsp olive oil
  • 1 cup low sodium chicken broth
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4-6 brioche buns
Ingredients for BBQ Sauces
  • ½ cup tomato sauce
  • ¼ cup Apple cider vinegar
  • 2 tsp grainy mustard
  • 1 tbsp. brown sugar
  • 1 tbsp. tamari or soy sauce
  • Splash of Worcestershire sauce
  • Pinch of red chili flakes
  • Dash of hot sauce
  • 1 tsp cracked black pepper
  • Salt to taste (careful on the salt because the soy and mustard are pretty salty)
Ingredients for Lime & Cilantro Coleslaw
  • 1 small head or 5-6 cups of green cabbage shredded
  • 1 medium bunch of cilantro
  • 1 carrot grated
  • 1 small Fresno chili diced
  • ¼ cup light tasting oil
  • ¼ cup fresh squeezed lime juice
  • 1 tbsp. honey sugar works great too
  • 2 tsp lime zest
  • 1 tsp cracked black pepper
  • 1 tsp kosher salt
  • Splash of white vinegar

Directions:


1. To make the chicken use an oven safe heavy bottom pot like a Dutch oven or enamel covered Dutch oven. If you don’t have either, a glass 9 by13 pan works great tightly covered with foil.


2. Preheat your oven to 350 degrees.


3. Sauté the chicken thighs and onions in the olive oil. Season with salt & pepper add the garlic. Turn the heat off and mix up the BBQ sauce. Pour the BBQ over the chicken and onions along with the chicken stock.


Cover tightly and bake for about 1 hour and 30 minutes. You want the chicken to be fall apart tender. Using two forks shred the chicken and allow it to sit in the sauce in the pot while you mix up the coleslaw.


4. In a large mixing bowl combine all the ingredients for the coleslaw. The longer the slaw sits the more the flavors will marry, and the cabbage will wilt. Feel free to do this even a day in advance or before the chicken for a softer texture.


5. Toast up the brioche buns if you’d like a little extra texture. Nothing better than a toasty buttery bun! Simply lay the buns on a baking sheet and brush with a little melted butter or olive oil, bake for 6-8 minutes to brown them up.


To serve pile a little chicken and slaw on a bun and serve alongside steamed broccoli or side salad (macaroni, potato, green) for a complete meal! Crunchy kettle cooked potato chips make this a great picnic take along dish as well.


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