Pulled Chicken Sandwiches
Recipe from
Better Homes and Gardens
Add a hot new taste to deli-roasted chicken with a molasses and vinegar barbecue sauce zipped up with hot chili peppers. The shredded barbecue chicken makes a saucy filling for sandwiches at a casual dinner or party.
Servings:
Makes 6 sandwiches.
Prep Time:
25 mins
Total Time:
32 mins
Ingredients
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1 2- to 2-1/4-pounddeli-roasted chickensee savings
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1 tablespoonolive oilsee savings
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1 mediumonion, cut into 1/4-inch-thick slicessee savings
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1/3 cupcider vinegar or white wine vinegarsee savings
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1/2 cuptomato saucesee savings
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3 to 4 tablespoonsseeded and finely chopped fresh red and/or green hot chili pepperssee savings
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2 tablespoonssnipped fresh thymesee savings
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2 tablespoonsmolassessee savings
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2 tablespoonswatersee savings
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1/2 teaspoonsaltsee savings
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4sandwich buns, splitsee savings
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Bread-and-butter pickle slicessee savings
Directions
1.
Remove meat from chicken (discard skin and bones). Use two forks or your fingers to pull meat into shreds.
2.
In a large skillet, heat the olive oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings. Add vinegar; cook and stir 1 minute more.
3.
Stir in tomato sauce, chile peppers, thyme, molasses, water, and salt. Bring to boiling. Add the chicken; tossing gently to coat. Heat through. Serve on rolls with pickle slices. Makes 6 sandwiches.
Nutrition information
Per serving: Calories 445, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 84 mg, Sodium 990 mg, Carbohydrate 51 g, Total Sugar 19 g, Fiber 2 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 13%, Calcium 9%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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