Chicken Picadillo Shaobing Sandwiches Recipes

ALMOST-FAMOUS CHICKEN SANDWICHES

Steps:

• 2 skinless, boneless chicken breasts (about 6 ounces each);
• Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
• Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners' sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
• Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
• Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

CHICKEN PICADILLO

Steps:

• Place chicken in a food processor. Pulse until ground.
• Heat oil in a large skillet over medium-high heat.
• Add onion; cook for 3 minutes, stirring occasionally.
• Add chicken, cumin, salt, cinnamon, and garlic and cook until chicken is done (about 3 minutes), stirring frequently.
• Stir in salsa and raisins.
• Cover, reduce heat, and simmer for 5 minutes or until heated through.
• Stir in almonds and cilantro.

CHICKEN PICADILLO

Steps:

• Place the tomato sauce or tomatoes with a little water in a blender with the onion and blend until smooth.The puree should not be too watery.Set aside.
• Place the chicken breasts in a pot and cover with water and a pinch of salt.Bring to a boil.Meanwhile wash and chop all veggies,giving the chicken plenty of time to do its thing.
• Add the carrots and potatoes to the pot with the chicken(if the chicken still has a long way to go,wait until it is almost done).After about 5 minutes,check for doneness.Remove if they seem soft enough to your liking-remember they need to be firm enough to hold their shape after a brief sautee with the chicken later.If they are still too hard cook a couple more minutes before adding the remaining veggies.
• Add the remaining veggies and cook until done but still somewhat crisp.
• Drain the chicken and veggies(reserving the broth if you wish,it probably won't be very rich if you only used breasts,but you can still use it for cooking veggies,rice etc.).Let the chicken cool until you can handle it comfortably.Shred the chicken,discarding the skin,bones,and any gristle, cartilage and excess fat.
• Heat the oil in a large skillet over medium.Add the reserved tomato puree,and cook for about 5 minutes,stirring often ,until it has concentrated a bit and no longer has a raw flavor.
• Add the chicken,vegetables,chiles,raisins,and almonds.Add vinegar,sugar,and spices to taste.Simmer a few minutes ,until everything is hot and the flavors well melded.
• Serve hot with white rice.

CHICKEN PICADILLO

Steps:

• Prepare the ingredients: chop the peppers, onions, garlic, and tomatoes if you are using fresh and set them aside.
• Add the olive oil to the skillet over medium heat. Add the onions, garlic, and peppers and cook them until they begin to turn soft.
• Add the chicken and cook it until it is almost cooked through - you may need to add a little bit of oil if the chicken is sticking to the pan.
• Stir in 1 tablespoon adobo sauce, 2 tablespoons apple cider vinegar, 1/4 teaspoon coriander, 1/4 teaspoon cumin, and 2 teaspoons oregano.
• Next add 1 1/2 cups diced tomatoes, raisins, and olives - mix everything together.
• Reduce the heat to low and simmer for at least 15 minutes.
• Sprinkle the picadillo with the chopped cilantro, simmer for 5 to 10 minutes longer and serve.

TURKEY PICADILLO SANDWICHES

Steps:

• Preheat the oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until slightly soft, about 2 minutes. Add the bay leaves, cumin, chili powder and allspice; toast 1 to 2 minutes. Add the turkey, 1 teaspoon salt, and pepper to taste. Cook about 5 minutes, breaking up the meat.
• Add the tomato paste and stir until brick red, 3 to 4 minutes. Add 2 cups water, the raisins, olives and olive juice. Bring to a simmer, cover and cook over medium heat until thickened, about 15 minutes. Uncover and cook, stirring, 3 more minutes. Season with salt and pepper.
• Drizzle the cut sides of the rolls with olive oil, place on a baking sheet and warm in the oven, about 5 minutes. Fill the rolls with the turkey mixture. Garnish with avocado, if desired.

HOT PICADILLO SANDWICHES

Steps:

• Heat heavy large skillet over medium-high heat. Add meat and onion; cook until meat loses pink color, breaking up with fork, about 5 minutes. Spoon off excess fat. Mix in chili powder and cinnamon; cook 1 minute. Stir in tomatoes with juice, beef broth, raisins, vinegar, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until liquids thicken, about 10 minutes. Season with salt and pepper.
• Lightly toast rolls. Divide meat mixture among roll bottoms; top with lettuce and roll tops and serve.

CHICKEN CACCIATORE SANDWICH

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until onions are translucent, about 5 minutes.
• Add sherry, capers, oregano, and basil; cook until 1/2 of the sherry has cooked out. Add marinara sauce. Stir in chicken and cook until sauce has reduced by a third, 5 to 7 minutes.
• While the sauce is reducing, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place split hoagie rolls on a baking sheet and top each with a slice of provolone cheese.
• Broil until cheese is melted and rolls are toasted, 1 to 2 minutes.
• Fill each toasted bun with chicken mixture and top with sliced olives.

MUHAMMARA CHICKEN SANDWICHES

Steps:

• Poach the chicken: Place the chicken breasts in a medium saucepan, add enough water to cover by 1 inch and turn the heat to medium-high. Add the peppercorns, bay leaf and garlic, and season with salt. Bring to a boil, skim and discard foam, and reduce heat to maintain a low simmer. Cover and simmer chicken until tender and cooked through, 12 to 15 minutes.
• Meanwhile, make the muhammara: In a food processor, combine the roasted red peppers and walnuts. Pulse for about 30 seconds to coarsely chop. Add the Aleppo pepper, cumin, lemon juice, pomegranate molasses and 1 teaspoon salt. Puree until smooth, about 1 minute. Keep the processor running and pour in the olive oil in a thin stream. Process until incorporated, and add more salt if necessary. Transfer to a bowl or airtight container and cover. Muhammara will keep in the refrigerator for up to 1 week.
• Transfer chicken to a cutting board and discard the poaching liquid. When cool enough to touch, thinly slice the chicken against the grain at an angle.
• To assemble the sandwiches, generously spread the muhammara on each piece of the bread. (Save any leftovers to enjoy as a dip or spread.) Divide the chicken slices among the bread bottoms. Top with the arugula, cover with the bread tops and press down slightly to adhere. Serve immediately, or wrap and chill to serve up to 4 hours after assembly.