It worked out well that I had planned this meal for Tuesday. We had a friend stop over on Tuesday night after an attempt to get together with us on Sunday. Our friend was going to stop over around 6:30PM and "will have eaten" according to his message. All is well on that front with the exception that we often don't get home until after 5:30PM. What's up with that!!!!!
So, this quick meal actually came together in good time. I recommend it highly and made good use of the roasted chicken leftovers.
Cooking Light Magazine, November 2009 Issue
- 3 T ketchup
- 1 T cider vinegar
- 1 T prepared mustard
- 1 T molasses
- 3/4 t chili powder
- 1/2 t ground cumin
- 1/4 t freshly ground black pepper
- 1/8 t ground ginger
- 12 ounces, skinless, boneless chicken thighs, cut into 2-inch pieces
- 4 sandwich rolls
- dill pickle chips (pickles…not potato chips!)
- Combine the first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally or until chicken is done.
- Remove from heat; shred with 2 forks to measure 2 cups of meat. Place 1/2 cub chicken ont he bottom half of each roll. Top each with 3 pickles and the top half of the roll
There are a few things that I altered in this recipe. First, I used previously cooked chicken. I boiled the sauce first and then added the shredded chicken to warm through. No need to boil cooked chicken!! The recipe included a side recipe of mango coleslaw. I didn't buy a mango this week and chose to make this slaw without. Using similar flavorings, I added cider vinegar and extra black pepper to a standard slaw setup (cabbage, carrots, mayo, salt, sugar). From the suggestion on the recipe, we topped our chicken with the slaw and ate it North Carolina-style. Phenomenal!!!