COLESLAW FOR PULLED CHICKEN SANDWICHES RECIPES

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PULLED BARBECUE CHICKEN AND COLESLAW SANDWICHES RECIPE ...



Pulled Barbecue Chicken and Coleslaw Sandwiches Recipe ... image

Pulled pork is outstanding, but pulled chicken is a perfect substitute on a weeknight. Everyone will go nuts for this sandwich topped with Crunchy, Creamy Coleslaw and homemade barbecue sauce.

Provided by Amanda Haas

Total Time 42 minutes

Yield Serves 10 (serving size: 1 sandwich)

Number Of Ingredients 8

4 (6-ounce) skinless, boneless chicken breast halves
1?? cups Barbecue Sauce
1 cup water
¼ cup cider vinegar
¼ teaspoon freshly ground black pepper
10 (1.9-ounce) hamburger buns
2?½ cups Crunchy, Creamy Coleslaw
Hot pepper sauce (optional)

Steps:

  • Combine first 5 ingredients in a 3-quart saucepan. Bring to a boil; cover, reduce heat, and simmer 18 to 20 minutes or until chicken is tender. Remove chicken from sauce, reserving sauce. Place chicken on a plate, and cool 15 minutes. Shred chicken with 2 forks.
  • While chicken cools, return sauce to heat. Bring to a boil; boil, uncovered, 15 minutes or until reduced by half. Stir chicken into sauce. Cook 1 to 2 minutes or until thoroughly heated.
  • Spoon 1/2 cup chicken mixture onto bottom half of each bun. Top each serving with 1/4 cup Crunchy, Creamy Coleslaw. Cover with bun tops. Serve with hot pepper sauce, if desired.
  • Kids Cqan Help: Kids can measure the ingredients for the barbecue sauce. Once the chicken has cooled, they can also shred the chicken and build the sandwiches.
  • Tip: You can make the chicken up to two days in advance on the stove or in a slow cooker.

Nutrition Facts : Calories 296 calories, CarbohydrateContent 41.6 g, CholesterolContent 40 mg, FatContent 4.4 g, FiberContent 1.7 g, ProteinContent 21.2 g, SaturatedFatContent 1.2 g, SodiumContent 686 mg

PULLED CHICKEN SANDWICHES WITH SLAW RECIPE | BON APPÉTIT



Pulled Chicken Sandwiches with Slaw Recipe | Bon Appétit image

Pro tip: You can always use a store-bought rotisserie chicken for this pulled chicken recipe instead of breasts. It's a winner-winner every time.

Provided by Jenny Rosenstrach

Yield 4 Servings

Number Of Ingredients 16

? cup apple cider vinegar
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
1½ teaspoon honey
½ teaspoon celery seed
½ small head of cabbage, very thinly sliced
2 tablespoons vegetable oil, divided
½ small onion, finely chopped onion
1 garlic clove, finely chopped
1 canned chipotle chile in adobo
1 bay leaf
¾ cup barbecue sauce
¼ cup apple cider vinegar
1½ pound skinless, boneless chicken breasts
Kosher salt and freshly ground black pepper
4 ciabatta or sandwich rolls, split, lightly toasted

Steps:

  • Whisk vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl. Add cabbage and toss to coat. Cover and chill.
  • Heat 1 Tbsp. oil in a large saucepan over medium-high heat. Add onion and garlic, and cook, stirring often, until onion is translucent, about 3 minutes. Whisk in chipotle chile, bay leaf, barbecue sauce, vinegar, and ½ cup water. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until liquid is slightly reduced, 15–20 minutes.
  • Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium-high heat. Season chicken with salt and pepper and cook until deeply browned, 5–7 minutes. Turn chicken, add ¼ cup water to skillet, and bring to a simmer. Reduce heat to medium, cover skillet, and cook until cooked through, 8–10 minutes. Let cool, then shred with 2 forks. Add chicken to barbecue sauce and toss to coat.
  • Fill rolls with chicken and slaw.

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