Amazingly good pulled chicken sandwich from Better Homes and Gardens September 2010. Recipe to follow. So glad
Scott made me I decided to go through all my magazines from the past 4 years and rip out the recipes/articles I want to keep. It's taken me forever but I am finding some good stuff! And I am able to purge the magazines when I am done.
Pulled Chicken Sandwiches Ingredients: 1 roasted chicken, shredded (I bought a the naked bird at Whole Foods) 1 med onion, cut in 1/4 in slices 1 Tbsp olive oil (I used grapeseed oil) 1/3 cup cider vinegar or white wine vinegar (I used apple cider vinegar) 1/2 cup tomato sauce 3-4 Tbsp seeded and finely chopped fresh red or green serrano chile pepper (I used a jalapeno) 2 Tbsp snipped fresh thyme 2 Tbsp molasses 2 Tbsp water 1/2 tsp salt (I just did a small shake) Rolls of your choice (we used Challah bread) Sweet pickles or banana peppers
Shred the chicken night set aside (sometimes I shred the night before to streamline). 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 and serve on rolls.
Tips: If using thick bread like Challah I suggest toasting the bread first. When cooking with thyme I usually wash, pat dry and then slide it off with my thumbnail - saves a chopping step. When cooking with onions I like to half moon slice them - easier to eat IMO! Also I used about 2-3 strips of the pepper finely chopped.