• 1  1 3/4 - 2  pound 
    purchased roasted chicken
  • 1   
    medium onion, cut in 1/4-inch slices
  • 1   tablespoon 
    olive oil
  • 1/3  cup 
    cider vinegar or white wine vinegar
  • 1/2  cup 
    tomato sauce
  • 3 - 4   tablespoons 
    seeded and finely chopped fresh red and/or green serrano chile peppers
  • 2   tablespoons 
    snipped fresh thyme
  • 2   tablespoons 
  • 2   tablespoons 
  • 1/2  teaspoon 
  • 6   
    kaiser rolls or hamburger buns, split
    Bread-and-butter pickle slices or sweet pickle slices
Cut the meat from the chicken, discarding skin and bones. Use two forks or your fingers to pull meat into shreds.
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.
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: cal. (kcal) 668, Fat, total (g) 18, chol. (mg) 126, carb. (g) 76, fiber (g) 3, pro. (g) 50, sodium (mg) 1485, Percent Daily Values are based on a 2,000 calorie diet
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