Pulled Chicken w/Chipotle BBQ Sauce & Slaw
Author: Bon Appétit
Ingredients
  • Slaw:
  • ⅓ cup apple cider vinegar
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1½ teaspoon honey
  • ½ teaspoon celery seed
  • ½ small head of cabbage, very thinly sliced
  • Chicken and Assembly:
  • 2 tablespoons vegetable oil, divided
  • ½ small onion, finely chopped onion
  • 1 garlic clove, finely chopped
  • 1 canned chipotle chile in adobo
  • 1 bay leaf
  • ¾ cup barbecue sauce
  • ¼ cup apple cider vinegar
  • 1½ pound skinless, boneless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 4 ciabatta or sandwich rolls, split, lightly toasted
Instructions
  1. Slaw:
  2. Whisk vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl. Add cabbage and toss to coat. Cover and chill.
  3. Chicken and Assembly:
  4. Heat 1 Tbsp. oil in a large saucepan over medium-high heat. Add onion and garlic, and cook, stirring often, until onion is translucent, about 3 minutes. Whisk in chipotle chile, bay leaf, barbecue sauce, vinegar, and ½ cup water. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until liquid is slightly reduced, 15–20 minutes.
  5. Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium-high heat. Season chicken with salt and pepper and cook until deeply browned, 5–7 minutes. Turn chicken, add ¼ cup water to skillet, and bring to a simmer. Reduce heat to medium, cover skillet, and cook until cooked through, 8–10 minutes. Let cool, then shred with 2 forks. Add chicken to barbecue sauce and toss to coat.
  6. Fill rolls with chicken and slaw.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/03/19/eat-like-royalty/