Pulled Chicken Sandwich
ingredients
ingredients
method
step-by-step directions

Daphne Oz's BBQ Sandwich

  • 1 Rotisserie Chicken (meat pulled)
  • 4 Whole Wheat Buns (scooped out)

For the BBQ Sauce:

  • 1/2 Yellow Onion (diced)
  • 2 Garlic cloves (chopped)
  • 2 tablespoons Tomato Paste
  • 1 14 .5-ounce can Fire Roasted Tomatoes (pureed)
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Unsweetened Apple Sauce
  • 1 tablespoon Honey
  • 1/4 cup Molasses
  • 2 tablespoons English Mustard
  • 1 teaspoon smoked Paprika
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Cayenne
  • Salt and freshly cracked Black Pepper
  • Extra Virgin Olive Oil

For the Cole Slaw:

  • 1/4 cup Apple Cider Vinegar
  • 3 tablespoons Greek Yogurt
  • 1 tablespoon Honey
  • 1/2 teaspoon Dry Mustard
  • 2 Carrots (julienned)
  • 1/2 head Red Cabbage (shredded)
  • 1/3 cup diced Pineapple
  • 1/4 cup Gerkin Pickles (chopped)
  • 1 Jalapeno (sliced into thin rounds)
  • Salt and freshly cracked Black Pepper
step-by-step directions
  • Toss chicken in enough bbq sauce just to coat lightly. Place on a toasted bun and top with a large mound of cole slaw. Top with the bun and enjoy.
  • For the BBQ Sauce: Heat a large saute pan over medium with a few tablespoons of olive oil. Add onions and cook until translucent seasoning with salt, about 8 minutes. Add the garlic and cook until fragrant. Add the tomato paste and season. Cook until paste darkens, about 2 minutes, stirring occasionally. Add the remaining ingredients and stir to combine. Reduce heat to a simmer and cook until thickened, about 10 minutes. Remove from heat and allow to cool. Store in an airtight container in the fridge for up to a week.
  • For the Cole Slaw: In a large bowl, whisk together the vinegar, yogurt, honey, mustard and season with salt and pepper. Add the cabbage, carrots, pineapple, pickles and jalapenos and toss to coat. Adjust seasoning to taste.
Similar categories: Dinner Courses & Meals Lunch
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