BBQ Poached Chicken Sammies
with Coleslaw
Southern barbecue is famous for its tangy, vinegar-based sauce, which is then tossed with juicy pulled chicken thast been poach in chicken stock!. This barbecue sauce will have you ditching the bottled kind. A little bit of slaw on the sammies adds the essential 'crunch'!
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
2 pièce(s)
Poitrines de poulet
2 pièce(s)
Pain brioché
(Contient Blé, Oeuf Peut contenir Soya)
9 g
Assaisonnement BBQ
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
4 cs
Sauce BBQ
(Contient Moutarde Peut contenir Gluten, Sulfites, Oeuf, Blé, Sésame, Crustacés, Soya, Poisson, Lait)
170 g
Mélange pour salade de chou
2 pièce(s)
Oignon vert
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
90 ml
Cornichon à l'aneth, en tranches
Pas inclus dans votre livraison
0.06 cc
Poivre*
1 cc
Sucre*
0.06 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Combine BBQ Seasoning, Campbells Chicken Broth Concentrate and half the BBQ sauce, in a medium pot.
- Bring to a gentle boil over medium heat.
- Meanwhile, pat chicken dry with paper towels.
- Add chicken to the boiling poaching liquid. Cover and poach over medium heat until cooked through, 12-15 min.**
- Drain, then roughly chop pickles.
- Thinly slice green onion
- Meanwhile, combine mayo, vinegar and 1 tsp (2 tsp) sugar in a medium bowl.
- Add coleslaw cabbage mix, and green onions. Season with salt and pepper, them toss to coat.
- 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.
- Continue simmering BBQ poaching liquid until liquid reduces by half, 4-5 min.
- Add shredded chicken and remaining BBQ sauce to pot. Stir to combine.
- Meanwhile, 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, and pickles bottom buns. Close with top buns.
- Divide sandwiches and coleslaw between plates.
- (TIP: for added crunch add some coleslaw to your sammies!)