BBQ Pulled Chicken Sandwiches
with Tangy Cabbage Slaw
Southern barbecue is famous for its tangy, vinegar-based sauce, and this DIY version, which is tossed with juicy pulled chicken, will have you ditching the bottled kind. Pile it all on brioche buns with a little bit of slaw for that essential 'crunch'!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Chicken Thighs
1 unit
Chicken Broth Concentrate
2 unit
Brioche Bun
(Contains: Egg, Wheat)
1 tbsp
BBQ Seasoning
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 unit
Green Onion
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
4 tbsp
BBQ Sauce
(Contains: Mustard)
28 g
Crispy Shallots
(Contains: Wheat)
Not included in your delivery
3 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Combine broth concentrate, BBQ seasoning, half the vinegar, 2 tsp sugar and 1 1/2 cup water (dbl both for 4 ppl) in a medium pot. Bring to a gentle boil over medium heat. While broth comes to a boil, pat chicken dry with paper towels, then season with salt and pepper. Add chicken to the pot. Cover and poach over medium heat until cooked through, 12-15 min.**
Thinly slice green onions. Combine mayo, green onions, remaining vinegar and 1 tsp sugar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Add coleslaw cabbage mix, then toss to coat. Set aside.
When chicken is cooked through, using tongs, carefully transfer chicken to a cutting board or large bowl. Keep poaching liquid simmering in the pot. Using two forks, shred chicken into smaller pieces.
Stir BBQ sauce into the pot with poaching liquid. Continue simmering until liquid reduces by half, 4-5 min. Add shredded chicken to sauce. Stir to coat.
Halve buns, then arrange on an unlined baking sheet, cut-side up. Toast in the middle of the oven, until golden-brown, 1-2 min. (TIP: Keep your eye on buns so they don't burn!)
Stack shredded chicken, some coleslaw and crispy shallots on bottom buns. Close with top buns. Serve any remaining coleslaw on the side.
