• Remove meat from chicken, discarding skin and bones. Using two forks, pull meat apart into shreds.

  • In a large skillet heat oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings. Add vinegar; cook and stir for 1 minute more.

  • Stir in tomato sauce, chile peppers, thyme, molasses, the water, and salt. Bring to boiling. Stir in shredded chicken; heat through. Serve chicken mixture on buns with coleslaw mix (if desired) and pickle slices.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

445 calories; 12 g total fat; 84 mg cholesterol; 990 mg sodium. 51 g carbohydrates; 33 g protein;