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Pulled Chicken Sandwich Recipe

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This recipe for Pulled Chicken Sandwich, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Marsalis Young
Added: Saturday, March 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Chicken:
2 tbsp. dark brown sugar
1 tsp. paprika
1 tsp. chili powder
3/4 tsp. ground cumin
1/2 tsp. ground chipotle chile pepper
1/2 tsp. salt
1/2 tsp. ground ginger
2 lbs. skinless, boneless chicken thighs

Sauce:
2 tsp. canola oil
1/2 cup finely chopped onion
2 tbsp. dark brown sugar
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/4 tsp. ground allspice
1/8 tsp. ground red pepper
1 cup ketchup
2 tbsp. cider vinegar
1 tbsp. molasses

Other:
8 (2 oz) sandwich rolls, toasted
16 hamburger dill chips

Directions:
Directions:
To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken on a grill rack coated with cooking spray, cover and grill for 20 minutes or until a thermometer registers 180, turning occasionally. Let stand for 5 minutes. Shred with two forks.

To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onions; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tbsp sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occsionally Stir in chicken, cook 2 minutes or until thoroughly heated. Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls, top each serving with 2 pickle chips and top roll half.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
365 calories, 9 from fat, 42 carbs, 2 fiber

 

 

 

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