Servings:
6
Prep Time:
25 mins
Ingredients
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11 3/4 - 2 pound purchased roasted chickensee savings
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1medium onion, cut in 1/4-inch slicessee savings
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1 tablespoonolive oilsee 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 - 4 tablespoonsseeded and finely chopped fresh red and/or green serrano chile 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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6kaiser rolls or hamburger buns, splitsee savings
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Bread-and-butter pickle slices or sweet pickle slicessee savings
Directions
1.
Cut the meat from the chicken, discarding skin and bones. Use two forks or your fingers to pull meat into shreds.
2.
In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar. Cook and stir for 1 minute more.
3.
Stir in tomato sauce, serrano peppers, thyme, molasses, the water, and salt. Bring to boiling. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls with pickles. Makes 6 sandwiches.
Nutrition information
Per serving: Calories 668, Total Fat 18 g, Cholesterol 126 mg, Sodium 1485 mg, Carbohydrate 76 g, Fiber 3 g, Protein 50 g,
Percent Daily Values are based on a 2,000 calorie diet
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