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Posts Tagged ‘Sandwich’

Pulled Chicken Sandwiches

Thursday, May 20th, 2010

I tried this recipe for barbecued pulled chicken sandwiches a few years ago, and since then, I’ve made it at least once a year.  I’m at a loss for words trying to describe this recipe, so I’ll just say that I think this recipe is delicious and leave it alone.

Barbecued Pulled Chicken (adapted from Cook’s Illustrated 2005)

For the Chicken:

1 lb boneless, skinless chicken breasts

2 lb boneless, skinless chicken thighs

Rub with Love, Pork Rub

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Coat the chicken breasts and thighs with the Pork Rub, and cook over a hot charcoal grill.  The chicken breasts took about 4 minutes per side, while the chicken thighs took about 2 minutes per side.  We cooked the chicken while cooking a few other things on the grill and let the chicken cool overnight.  This is in no way necessary, and the chicken just needs to be cooled enough so it can easily be handled.

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For the sauce:

1 large onion, diced

1/4 cup water

1 1/2 cups ketchup

1 1/2 cups apple juice

3 tbsp Worchestershire sauce

3 tbsp dijon mustard

1/4 cup molasses

pepper

4 tbsp apple cider vinegar

1 tbsp vegetable oil

4 garlic cloves

1 1/2 tbsp chile caribe

1 tsp cayenne

Process onion and water in food processor until pureed, about 30 seconds.  Whisk the onion and water mixture with the ketchup, apple juice, Worchestershire, mustard, molasses, pepper and cider vinegar in a medium bowl.

In a large saucepan over medium heat, heat the oil, and add the garlic, chile caribe, and cayenne.  Cook for about 30 seconds, and add the ketchup mixture.  Bring the sauce to a boil, and reduce the heat to low.  Simmer, uncovered, until the flavors combine, about 15 minutes.  Transfer about 2 cups of the sauce to a bowl.

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While the sauce is cooking, shred the chicken breasts and thighs, removing any excess fat in the process.  Place the smaller chicken pieces (or about 1/2 the shredded chicken) in a food processor and pulse until coarsely chopped, about 5 1-second pulses.

Mix the pulsed chicken and the shredded chicken into  the saucepan and cook until heated through, about 10 minutes.

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Then, make sandwiches with the chicken mixture, serving the remaining barbecue sauce as a dipping sauce.  I used about 1/3 cup of the chicken mixture for each sandwich.

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I served the sandwiches with corn on the cob and roasted potato salad.

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Chicken Salad

Tuesday, April 13th, 2010

Recently, I have had a hankering for chicken salad.  I’m not sure why I love chicken salad so much, but every so often, I have to have it.

This recipe is one of my new favorite chicken salad recipes.

Chicken Salad Contessa (adapted from Food Network)

2 Split Chicken breasts (boneless, skinless)

2 cups chicken broth

Olive Oil

Salt and Pepper

1/2 cup pecan halves

1/2 cup walnut halves

1/2 cup mayonnaise (Hellmann’s Olive Oil Mayonnaise)

1/2 cup sour cream

1 tbsp tarragon leaves

1 cup red grapes, halved

Place the chicken breasts in a pan with the chicken broth.  Cook over medium high heat for 20 minutes.  Cut the chicken into cubes.  Return to pan with olive oil, salt and pepper.

Picture 098Cook the chicken for an additional five minutes.  Remove from the heat, and put the chicken in a bowl to cool.

The original recipe called for toasting the pecans and walnuts, but out of sheer laziness I decided to skip this step.  Instead, I just chopped the wanuts, pecans, and grapes.  I bought too many pecans, so I used about 3/4 c. pecans and 1/4 c. walnuts.

Picture 100Once the chicken is cooled, mix the chicken, nuts, and grapes with the mayo, sour cream, and tarragon.

I served the chicken salad as a sandwich with spinach and cheese.

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