Pulled Chicken Sliders
on Brioche with Tangy Cabbage Slaw
Southern barbeque is famous for its tangy, vinegar-based sauce. Balanced by a touch of brown sugar and tossed with juicy pulled chicken, this barbecue sauce will have you ditching the bottled kind. A little bit of slaw inside the sliders is an essential addition.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Poitrines de poulet
2 cs
Cassonade
2 cc
Assaisonnement BBQ
(Contient Moutarde)
3 pièce(s)
Vinaigre de vin blanc
(Contient Sulfites)
2 pièce(s)
Concentré de bouillon de poulet
4 pièce(s)
Oignons verts
340 g
Salade de chou
6 cs
Mayonnaise
(Contient Oeuf, Moutarde)
1 pièce(s)
Sauce piquante
Pas inclus dans votre livraison
1 cc
Sucre*
Informations nutritionnelles
Instructions
Prep and start cooking the chicken: Preheat oven to 400°F. In a large pot, bring the brown sugar, chicken broth concentrate, 2/3 cup water, BBQ seasoning and 5 tbsp white wine vinegar (DO: measure out) to a simmer over medium. Add the chicken to the pot, cover, and let simmer, turning chicken over once during cooking, for about 15 minutes, until cooked through.
Make the cabbage slaw: Wash and dry all produce. Thinly slice the green onions. In a medium bowl, combine the shredded cabbage, green onions, sugar, 4 tbsp mayonnaise (DO: measure out) and 1 tsp white wine vinegar (DO: measure out). Season with salt and pepper. (TIP: if you like your cole slaw tangier, add a bit more vinegar!)
Toast the buns: Halve the brioche buns. Place the brioche buns cut side up on a baking sheet and toast for 3-4 minutes, until golden brown.
Shred the chicken: When the chicken is cooked through, remove them from liquid to a large plate. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Continue cooking liquid in pot until it reduces by half, then remove from heat. Using two forks, shred the chicken then return to the pot and toss to coat in the sauce. Add as much Tabasco sauce as you dare (if desired) and season with salt and pepper.
Assemble and serve: Spread the brioche buns with any remaining mayonnaise (if desired), then top with the shredded chicken, a bit of cabbage slaw, and the spring mix. Serve remaining slaw to the side and enjoy!