Description
Hearty Pioneer Woman Shredded Chicken Sandwiches offer a mouthwatering blend of tender, juicy chicken and zesty seasonings. Homemade comfort arrives between pillowy buns, inviting hungry diners to savor each delectable bite.
Ingredients
Scale
Meat:
- 1 whole chicken, cut into pieces
Salt and black pepper, to taste
Sauce and Seasoning:
- 1 large bottle of barbecue sauce
- 2 tablespoons (30 milliliters) canola oil
- 1 tablespoon (15 grams) sugar
- 1 teaspoon (5 milliliters) white vinegar
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
Vegetables and Extras:
- 1 onion, sliced
- 8 cloves of garlic (more if desired), peeled
- ½ head of green cabbage, thinly sliced
- ½ head of purple cabbage, thinly sliced
- ½ cup (120 milliliters) whole milk
- ½ cup (120 milliliters) mayonnaise
- 1 bunch of cilantro, roughly chopped
Instructions
- In a spacious mixing vessel, amalgamate red and green cabbage varieties, creating a vibrant foundation for the coleslaw. Craft a creamy dressing by meticulously blending whole milk (236 milliliters/8 fluid ounces), rich mayonnaise, tangy white vinegar, granulated sugar, kosher salt, and a whisper of cayenne pepper. Thoroughly incorporate the dressing with the cabbage, ensuring complete coverage. Seal and refrigerate for a minimum of two hours to allow flavors to meld and intensify.
- Meticulously season chicken pieces with freshly ground black pepper and kosher salt. Heat canola oil in a substantial cooking vessel over medium-high temperature. Sear chicken segments until achieving a golden-brown exterior, approximately 5 minutes per side, creating a flavorful caramelized crust.
- Reduce cooking temperature to medium. Utilize the same pot to sauté thinly sliced onions and minced garlic cloves until onions become translucent and aromatic, approximately 2 minutes.
- Carefully reintroduce seared chicken pieces into the pot. Generously coat the chicken with barbecue sauce, ensuring each piece is evenly and thoroughly covered.
- Prepare the oven to 300°F (150°C). Cover the pot and transfer to the preheated oven. Allow the chicken to slow-cook for 1.5 hours, transforming the meat into tender, easily shredded perfection.
- Extract the pot from the oven. Carefully remove chicken pieces and allow them to cool sufficiently for handling. Utilizing two forks, methodically shred the meat, discarding any bone fragments.
- Skim excess fat from the remaining sauce in the pot. Reintegrate the shredded chicken, stirring to combine thoroughly. Gently warm over low heat to harmonize flavors and ensure optimal temperature.
- Prepare Kaiser rolls by lightly buttering and toasting until achieving a golden-brown hue. Construct sandwiches by layering generous portions of succulent shredded chicken on roll bottoms. Crown with a refreshing coleslaw layer and roasted garlic cloves. Complete the sandwich with the top roll half and serve immediately for maximum gustatory enjoyment.
Notes
- Maximize flavor by selecting high-quality bone-in chicken that guarantees tender, succulent meat for shredding.
- Store leftover slaw in an airtight container for up to three days, providing quick and easy lunch options throughout the week.
- Transform standard weeknight dinners into exciting culinary experiences with this versatile sandwich recipe.
- Create a smoky, complex taste profile by using a bold barbecue sauce that enhances the chicken’s rich flavor.
- Prepare components in advance to streamline meal assembly and reduce day-of cooking stress.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 621 kcal
- Sugar: 12 g
- Sodium: 757 mg
- Fat: 42 g
- Saturated Fat: 6 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 114 mg