Empty My Fridge
How to Make BBQ Chicken Sandwich | Hilah Cooking
Ingredients
- Onion · minced1 cup
- Oil1 tsp
- Tomato sauce1 cup
- Brown sugar2 tbsp
- Apple cider vinegar¼ cups
- Black pepper½ tsp
- Ginger · ground¼ tsp
- Allspice¼ tsp
- Chili flake · flakes¼ tsp
- Salt¾ tsp
- Peanut butter1 tbsp
- Chicken · shredded boneless
- Coleslaw
- Cabbage · thinly shredded2 cups
- Vinegar1 tbsp
- Mayonnaise1–2 tbsp
- Pickled jalapeño
- Baguette4
Instructions
- Heat the oil and onion in a large skillet over high heat for 1 minute, then sprinkle with a pinch of the salt.
- Reduce heat to low, cover, and cook for 20 minutes, stirring after 10 minutes, until the onion is golden brown (20-25 minutes total).
- Add the tomato sauce, brown sugar, vinegar, spices and the remaining salt, stir, and simmer uncovered over low heat for 20 minutes.
- Meanwhile, shred the cabbage and toss it with the vinegar, mayonnaise and salt. Set aside.
- Cut the rolls open lengthwise, pull out some of the inner bread to make a cavity, and toast lightly under the broiler, watching so they do not catch fire.
- When the sauce is simmered and thick, stir in the peanut butter.
- Add the shredded chicken and cook 2-5 minutes until hot.
- Fill the rolls with chicken, slaw and your toppings, and serve hot.
Summarized from Hilah Cooking's video. Watch it for the details.
More recipes with
OnionGingerBrown sugarChickenBreadCabbageTomato saucePeanut butter
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