Pulled Chicken Sandwiches with BBQ Sauce
Tender shredded chicken simmered in BBQ sauce, served in a toasted bun with a tangy coleslaw. A hearty, easy-to-share hot meal for a crowd.
- Time
- 55 min
- Serving
- 742 kcal
- Ingredients
- ≈ $1.66
- Protein
- 40 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 180 g
- 2 BBQ sauce 45 g
- 3 Burger bunspack 4 pcs ≈ $2.00 1 pcs
- 4 White cabbagepack 1.2 kg ≈ $2.40 90 g
- 5 Carrots≈ $1.50 per kg 30 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 25 g
- 7 Mustard 5 g
- 8 Sunflower oil 8 ml
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Season the chicken1 thigh with salt and pepper, then sear in oil for 3 minutes per side.
Add 80 ml water and half the BBQ sauce, cover, and simmer for 30–35 minutes until tender.
Shred the chicken1 with two forks, return it to the sauce, and warm through for 3 minutes with the remaining BBQ sauce.
Shred cabbage thinly, grate carrots5, and toss with sour6 cream, mustard, and a pinch of salt.
Split the bun and toast the cut side on a dry skillet for 1 minute.
Pile the chicken1 and coleslaw into the bun, and serve hot.
Tips
- Why it works
- Stew the chicken with water so the barbecue sauce doesn't burn or get too thick. If there's too little water, it will scorch within 30 minutes.
- Substitutions
- Instead of barbecue sauce, use tomato ketchup (45 g) or a mix of tomato paste (20 g) with 25 ml vinegar. Swap the carrot for grated cucumber (30 g) for freshness.
- Common mistakes
- If the chicken doesn't shred into fibers after stewing, it wasn't stewed long enough. Test it with a fork: the meat should crumble easily.
- Storing and reheating
- Keeps in the fridge for 2 days. Reheat in the microwave for 1–1.5 minutes with the lid on. It's better to warm the buns separately.
- Serve with
- Serve with cold beer or lemonade at a picnic or family dinner. Add cucumber or radish slices for freshness.
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