Wednesday, June 16, 2010

I was going through my cooking magazines several days ago, and I found this recipe in one of my way old issues of Everyday with Rachael Ray magazine, and am SO glad I did. It's for Pulled Chicken Sandwiches-- they are super easy to make and use mostly staple ingredients (yes, please!). I only used 3 chicken breasts (recipe calls for 4) and it made enough for 7 sandwiches. It reheats really well, so even if you don't use it all at once, it's great the next day :) The recipe also calls for cheese on top, I omitted the cheese and thought the sandwich was perfect without it :)
Pulled Chicken Sandwiches - from Everyday with Rachael Ray
4 skinless, boneless chicken breasts (about 2 pounds)
Salt and pepper
1 small onion, finely chopped
4 cloves garlic, finely chopped
1-1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce
6 Kaiser or French rolls, split
6 ounces shredded Monterey Jack cheese (about 1½ cups)

Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1½ cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.

Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with cheese.

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