PULLED CHICKEN SANDWICHES
Provided by James Briscione
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the olive oil, mustard, celery, scallions and apple in a small bowl. Mix well and season to taste with lemon juice, salt and pepper.
- Divide the South-of-Something Chicken and sauce among the buns. Top each with some slaw and close to make sandwiches. Serve immediately.
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper.
- Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture.
- Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F).
- Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken.
- After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months.
PULLED CHICKEN SANDWICHES
I was raised as a southern girl, with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating, while still following a healthy diet. -Heidi Mulholland, Cumming, Georgia
Provided by Taste of Home
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 296 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 698mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
PULLED BBQ-CHICKEN SANDWICHES
Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches, layer the meats and our Shredded-Carrot-and-Cabbage Coleslaw on squishy buns for a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 2h20m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper.
- Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate.
- Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.
- Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook's Note, below) and bones; discard bones. Shred chicken into large pieces with two forks.
- Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.
HOT SHREDDED CHICKEN SANDWICHES
My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!
Provided by Betsy
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 g
COOKING LIGHT'S PULLED CHICKEN SANDWICHES
This was absolutely fantastic. I used chicken breasts rather then thighs, and shortened the chicken cooking time to keep it a little healthier. The whole family loved the recipe, and the leftovers were gone faster then the dish! Serve with toast or rolls, and dill pickles! Cooking Light, June 2007
Provided by basia1
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Chicken:.
- Prepare grill.
- Mix first 7 ingredients in a small bowl.
- Rub spice mixture on chicken. (I put the spice and the chicken in a zip lock and let the kids go to town shaking it.).
- Cook chicken on grill coated with cooking spray, 20 minutes, or until 180°F.
- Let stand 5 minutes, shred with 2 forks.
- Sauce:.
- Heat oil on medium in a medium saucepan.
- Add onions, and cook until translucent.
- Stir in sugar, chili powder, garlic powder, mustard, allspice, and red pepper.
- Cook 30 seconds.
- Stir in ketchup, vinegar, and molasses.
- Bring to a boil; return heat, and simmer 10 minutes.
- Stir in chicken; cook 2 minutes or until fully heated.
Nutrition Facts : Calories 218.6, Fat 6, SaturatedFat 1.3, Cholesterol 94.4, Sodium 588.6, Carbohydrate 18.1, Fiber 0.7, Sugar 15.4, Protein 23.2
HOT CHICKEN SANDWICHES II
I added the dressing and now myself and daughters are asked to bring this to potlucks - constantly! I don't especially care for 'regular' shredded chicken sandwiches, but really like MY version.
Provided by SUE202
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Shred chicken, and place in a large pot or slow cooker. Stir in soup and water. Stir in the seasoning mix from the stuffing, and then stir in the dry stuffing mix. Cook over medium heat until heated through. Spoon onto buns, and serve.
Nutrition Facts : Calories 460 calories, Carbohydrate 57.4 g, Cholesterol 67.7 mg, Fat 13.6 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1873.6 mg, Sugar 3.6 g
PULLED CHICKEN SANDWICHES
Make and share this Pulled Chicken Sandwiches recipe from Food.com.
Provided by Progresso Recipe St
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, mix cooking sauce, mustard, Worcestershire sauce, sugar and chili powder. Heat to simmering over medium-high heat. Stir in chicken. Reduce heat to medium; simmer 20 minutes, stirring occasionally.
- Serve 1/2 cup chicken mixture on each bun. Top each with 2 tablespoons coleslaw.
Nutrition Facts : Calories 184.5, Fat 3.7, SaturatedFat 0.7, Cholesterol 4, Sodium 416.3, Carbohydrate 32.6, Fiber 2.1, Sugar 6.6, Protein 5.3
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