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Recipe Summary

total:
30 mins
Servings:
6
Yield:
6 sandwiches
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

*Tip:

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; fat 12g; cholesterol 84mg; saturated fat 3g; carbohydrates 51g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 19g; protein 33g; vitamin a 291.5IU; vitamin c 7.7mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 10.9mg; vitamin b6 0.6mg; folate 68.5mcg; vitamin b12 0.3mcg; sodium 990mg; potassium 461mg; calcium 90.9mg; iron 3.1mg.
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