>>Hilah: Hey there!
I am Hilah, and today on Hilah Cooking I am going to show you how to make a really simple
and delicious shredded chicken sandwich with homemade barbeque sauce and some coleslaw
on top.
It comes together in a cinch, and it’s got all the food groups except for dairy unless
you count mayonnaise, and I think I am going to just go ahead and count mayonnaise and
say that it has all four food groups; problem solved.
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[BBQ Chicken Sandwich Recipe]
>>Hilah: We are going to start out by caramelizing some onions for the barbeque sauce, and I
don’t know why I just talked like a Swedish chef just then.
Alright, so I am going to start this out on high just to get it going a little bit and
add a pinch of salt, and that is going to help get really some of the liquid from the
onions, and then we are going to turn it down to like low, medium low, and just leave it
alone for about 20 minutes, check it at the 10 minute point, and then they’ll be nice
and caramelized.
After about 20-25 minutes your onions are going to look like this.
If you want to shortcut this, you can, you could just buy a bottle of sauce, but if you
want to actually cook your sauce, you don’t have to let them go this long; 10 minutes
is actually fine, but this adds a little bit of a deeper flavor, and then we are going
to add some tomato sauce, and cider vinegar, and this is apple cider vinegar.
I like the fruitiness, but you can use red wine vinegar, any kind of vinegar really,
some brown sugar, and then our spices which is just black pepper and crushed red pepper
and salt and then I like to add a little bit of ginger and All Spice because it just kind
of gives it an interesting, a little interesting flavor, a little bit different than other
barbeque sauces, so there is my secret ingredient.
The cat is out of the bag.
I am just going to increase the heat a little bit to get this kind of simmering, and we
are just going to let it simmer here for 10-15 minutes, and in that time we can go ahead
and like poach the chicken if you don’t have some leftover chicken that you are going
use and cut up some cabbage for the coleslaw.
Alright, so I have got some chicken here that I have already cooked and shredded.
This is actually just a whole chicken that I boiled and then pulled off the bone, but
I showed you how to poach boneless, skinless chicken breasts in the chicken enchilada video.
If you want to do that, it may be a little bit quicker but you could also buy a rotisserie
chicken or use any kind of leftover chicken, and then just some super-thinly sliced cabbage,
and to that I am just going to add a little bit of salt and some mayonnaise and just add
a touch more vinegar, whatever kind that you used in your sauce, and that kind of, you
know, it helps tie the flavors together a little bit, awesome!
Set that aside, and I am using for the bread, I am using these little bolillo rolls.
I think those little round dinner rolls would actually be really cute too, but these are
really easy to find where I live, so any kind of like little French bread type of roll would
be good.
Just cut it in half this way, and pull a little bit of the inside out, and that will make
a little bit more room for our awesome chicken and coleslaw filling, and I am actually just
going to put these cut side up under the broiler for 30 seconds or a minute to get them a little
bit toasted and warmed up before we assemble our sandwiches which is coming up right away.
Our sauce has been simmering a while.
It is nice and thick.
You can see here, so we can add the chicken in.
I am also going to add a little bit of peanut butter.
It is kind of a fun, little unusual thing that goes with the coleslaw, and we are going
to put some pickled jalapenos on layer two, and then I am just adding the chicken, and
I am just going to let it cook another, just two to five minutes just until the chicken
is hot all the way through, and then we’ll make our sandwiches.
Alright, for our assembly I am just going to make a sandwich guys, nothing tricky about
it.
Put a little bit of the chicken down first, a little bit of our coleslaw, and I am going
to add some minced onion, and a few pickled jalapeno slices.
Don’t fall over, ok, I am just going kind of squish it a little bit.
I am going to cut this in half.
Barbeque chicken sandwich!
Ok, take a bite, and just prove to you how delicious this is.
Mmmmmm, oh man, those flavors go together so well.
The peanut butter and the cabbage and the jalapenos, and that sounds kind of weird,
but it’s really, really good, so wow!
There you go.
There is a really easy weeknight supper, or lazy weekend dinner, or whatever.
Hope you try this.
Leave any comments or questions that you have below, and I will get to them as soon as I
can over on the blog at Hilah Talking, and also don’t forget if you want printable
recipes or more details or anything, hilahcooking.com is where you can get all of that nifty information.
Alright, there you go!
Hope you try it!
Yum!
I like it.
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