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DAPHNE OZ BBQ Chicken Sandwich

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Pulled Chicken Sandwich

1 rotisserie chicken (meat pulled)
4 whole wheat buns (scooped out)
1/2 yellow onion (diced)
2 garlic cloves (chopped)
2 tablespoons tomato paste
14 1/2 ounces 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
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

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 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 tomatoes 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 Coleslaw: in a large bowl, whisk together the vinegar, yogurt, honey, mustard and season with salt & pepper. Add the cabbage, carrots, pineapple, pickles and jalapenos and toss to coat. Adjust seasoning to taste.

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