We love pulled pork (we use Tyler Florence's recipe, which I will share next time we make it), but sometimes it's nice to have something healthier. I was sold on these barbecue chicken sandwiches as soon as I saw them in Chrissy Teigen's second cookbook. They're delicious, though I will warn you that the barbecue sauce is a sweeter tomato-based sauce, not the vinegar and mustard sauces that we typically like.
The recipe calls for a pineapple slaw to be served on top, but we don't like cole slaw on top of our pulled meat sandwiches, and I thought the Tangy Herb and Sesame Slaw that is also in this cookbook would make a good match for the sweetness of this barbecue sauce. For once, I was right ;)
Pulled BBQ Chicken Sandwiches
(Recipe from Cravings by Chrissy Teigen)
- 1 1/2 pounds boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tbsp canola oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup ketchup
- 1/3 cup tomato sauce
- 1/4 cup apple cider vinegar
- 2 tbsp dark brown sugar
- 1 tbsp finely chopped canned chipotle in adobo sauce
- 1 tsp mustard powder
- 6 potato buns
- Season the chicken thighs generously with salt and pepper. In a medium Dutch oven, heat the oil over medium-high heat until shimmering hot. Add the chicken in one layer and brown it until golden all over, 3-4 minutes per side. Transfer to a plate and set aside.
- Add the onion to the pan and cook, stirring occasionally, until golden, about 9-10 minutes. Add the garlic and cook 2 more minutes.
- Add the tomato paste and cook, stirring for 2 more minutes. Add the ketchup, tomato sauce, vinegar, brown sugar, chipotles, mustard powder, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 cup water. Bring to a boil, reduce to a simmer, and cook uncovered until the sauce is thick, about 4-5 minutes.
- Return the chicken and any juices to the pan, cover, and simmer until the chicken is very tender, about 1 hour. Add a few splashes of water if necessary to keep it from getting too dry. Remove from the heat and let cool.
- Shred the chicken with two forks right in the sauce (it should fall apart easily). Lightly toast the potato buns and sandwich the chicken inside.
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