by Sarah Steimer
For the slaw:
- 1/3 cup apple cider vinegar
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons honey
- pinch dried dill
- 1/2 small head cabbage, very thinly sliced
Whisk together the vinegar, mayo, cilantro, honey and dill in a medium bowl. Add the cabbage and toss. Cover and let sit in the refrigerator.
For the chicken:
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons vegetable oil, divided
- 1/2 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 canned chipotle chile in adobo
- 1 bay leaf
- 3/4 cup good barbecue sauce
- 1/4 cup apple cider vinegar
- salt and pepper
- 4 sandwich rolls, hollowed out a bit if very dense
Heat 1 tablespoon oil in a large saucepan and add the onion and garlic. Cook over medium-high heat and stir often until the onion is translucent. Add in the chile, bay leaf, barbecue sauce, vinegar and 1/2 cup water. Bring to a boil. Reduce the heat and cook, stirring occasionally, until the sauce is slightly reduced, about 15-20 minutes.
While the sauce reduces, heat the remaining 1 tablespoon of oil in a medium skillet over medium-high heat. Season the chicken with salt and pepper. Cook in the skillet until deeply browned, about 5-7 minutes. Add 1/4 cup water and bring to a simmer. Reduce to medium heat, cover and cook until cooked through, about 8-10 minutes. Let the chicken cool slightly and shred with forks.
Transfer the pulled chicken to the pot of barbecue sauce and toss to coat. Fill the rolls with chicken and top with slaw.
Makes 4 sandwiches.
Recipe from: Bon Appetit
I’m obsessed with slow-cooked pulled pork at the moment. This chicken recipe is a great alternative when you’re pressured for time (I never thought about pulled chicken before but now I am kicking myself! What an awesome idea!). Thanks for the great recipe!
Yum!!!!!