Shredded Saucy Bbq Chicken Sammiessandwiches Rachael Ray Food

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PULLED CHICKEN WITH BOURBON BBQ



Pulled Chicken with Bourbon BBQ image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 33

1 cup ketchup
2 tablespoons dark amber maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 large cloves garlic, finely chopped
1/4 cup apricot all-fruit spread or preserves
2 shots good-quality bourbon
1 tablespoon orange zest
Coarsely ground black pepper
1 sweet potato, peeled and cut into small dice
Salt
1 tablespoon vegetable oil
1 large onion, chopped
4 cups Pulled Poached Chicken, recipe follows
1 cup poaching liquid from Pulled Poached Chicken, recipe follows
8 soft brioche or other rolls, split
1/4 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons agave or honey, or 2 teaspoons sugar
Juice of 1 lemon
2 cups shredded cabbage or slaw salad mix
1 small Honeycrisp or Fugi apple, peeled and grated on large holes of box grater or finely chopped
Salt and freshly ground black pepper
One 4-pound whole chicken
2 bay leaves
2 carrots, quartered
2 ribs celery, quartered
1 lemon, sliced
1 large onion, quartered with root end attached
A few black peppercorns
A few stems fresh rosemary
A few stems fresh thyme
Salt

Steps:

  • For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 to 30 minutes. Stir in the apricot preserves, bourbon and orange zest until well combined. Season with coarsely ground black pepper.
  • For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt. Bring to a boil and cook for 5 minutes. Drain.
  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top. Simmer until the chicken is heated through.
  • For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl. Add the cabbage and apples and toss to combine. Season with salt and pepper.
  • To serve: Pile the BBQ chicken on the rolls and top with the apple slaw.
  • Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces. Strain the stock and reserve.

SHREDDED SAUCY BBQ CHICKEN SAMMIES/SANDWICHES - RACHAEL RAY



Shredded Saucy BBQ Chicken Sammies/Sandwiches - Rachael Ray image

Make and share this Shredded Saucy BBQ Chicken Sammies/Sandwiches - Rachael Ray recipe from Food.com.

Provided by looneytunesfan

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup chicken stock
1 (12 ounce) bottle mexican beer
4 pieces boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 medium onion, peeled and finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
2 tablespoons grill seasoning
3 tablespoons dark brown sugar
4 tablespoons tomato paste
1 large sour deli pickle, chopped
6 -8 slices sweet bread and butter pickles, chopped
6 soft buns, split

Steps:

  • Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
  • While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
  • When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
  • Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.

Nutrition Facts : Calories 258.3, Fat 7, SaturatedFat 1.2, Cholesterol 1.2, Sodium 813.5, Carbohydrate 39.3, Fiber 2.1, Sugar 14.2, Protein 6.3

DEVILISH SLOPPY CHICKEN MINI SAMMIES



Devilish Sloppy Chicken Mini Sammies image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings, 2 rolls each

Number Of Ingredients 14

12 bake-off dinner rolls, any brand
1 teaspoon plus 1 tablespoon smoked paprika, divided
1 tablespoon vegetable oil, 2 turns of the pan
2 tablespoons butter
2 pounds ground chicken
3 cloves garlic, finely chopped
1 medium to large onion, finely chopped
2 tablespoons grill seasoning (recommended: Montreal Seasoning blend by McCormick)
1 tablespoon hot sauce, eyeball it
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 rounded tablespoonfuls spicy brown mustard
1/2 cup water

Steps:

  • Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
  • While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
  • Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.

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