Who doesn’t love a good shredded BBQ chicken sandwich? This one will definitely not disappoint! We weren’t a huge fan of the potato salad, but it was pretty good. I think I would have preferred roasted potatoes, but this was a pretty good side kick!
**This recipe comes from Rachael Ray 365 – No Repeats. Most of the recipes are directly from the book, but some I do change out ingredients a bit for things my family prefers. I’ll add my own comments in with a **.
What do you need?
2 1/2 pounds small potatoes, such as baby Yukon Gold or red-skinned
2 ounces jarred hot pepper rings, drained and chopped, about 3 tablespoons (reserve the juice) **I skipped this because I forgot to buy them at the store**
1 small red bell pepper cored, seeded and chopped
4 scallions, chopped
3 tablespoons cider or wine vinegar (eyeball it)
1/4 cup plus 2 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
1 cup chicken stock or broth
1 cup Mexican beer (or more chicken broth)
4 6 ounce boneless, skinless chicken breast halves
2 ground cloves, chopped
1 medium onion, finely chopped
2 tablespoons Worcestershire sauce (eyeball it)
1 tablespoon hot sauce, such as Tabasco
2 tablespoons grill seasoning blend such as McCormick’s Montreal Steak Seasoning (2 palmfuls)
3 tablespoons dark brown sugar, packed
4 tablespoons tomato paste
1 large sour pickle, chopped **We skipped the pickles on top and just had them on the side
6 to 8 sweet bread and butter pickle slices chopped **not a fan, so I skipped this**
6 soft burger buns
Now what?
Chunk up the potatoes, cutting them into large bite-sized pieces, and place them in a pot with water to cover. Bring to a boil, then simmer until tender, 10 to 12 minutes. Drain the potatoes and return them to the hot pot to dry them out. Add the hot peppers, bell peppers, scallions to the pot, then dress everything with a splash of the hot pepper juice and the vinegar. **Before I added the seasonings, I added all the veggies and then just put the cover on while the rest of dinner cooked so the peppers steamed a bit** Toss to combine, then drizzle with 1/4 cup of the EVOO to coat the salad evenly. Season with salt and pepper.
While the potatoes work, bring the stock and beer to a simmer in a small or medium skillet. Slide in the chicken breasts and gently poach them for 10 minutes, turning once after 5 minutes. **my chicken breasts were HUGE so it took mine an extra 10 minutes to cook**
While the chicken poaches, heat a second medium skillet over medium-low heat. To the hot skillet, add the remaining 2 tablespoons of EVOO, the garlic, and the onions and gently sauté until cooked through. Turn off the heat and set the pan aside.
Combine the Worcestershire, hot sauce, grill seasoning, brown sugar and tomato paste in a medium bowl. Add 2 ladles of the poaching liquid to the bowl and mix well. Transfer the chicken breasts to the bowl, then use two forks to shred the meat, and combine it with the seasoning. Stir the shredded chicken into the pan of sautéed onions and garlic and combine well. Reheat together for 5 to 10 minutes, adding some more of the poaching liquid to make your chicken as saucy as you like.
Combine the sour and sweet pickles in a small bowl. Split the rolls and fill with scoops of shredded chicken. Top with pickle relish and serve with the potato salad.
6 servings
How did yours turn out??
Until the next time…
~The girl behind the lama
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