Cold winter days really leave me craving comfort food. Now I know that it is the beginning of the year and I should be thinking of salads and raw vegetables to help balance out the extra food I ate over the holidays, but I am really in the mood for a sandwich!
One of my favorite sandwiches (besides a classic BLT :)) is a BBQ’d pulled pork or chicken. I love it when the city hosts Rib-Fest, and we all go and line up for 1/2 racks of ribs and pulled pork sandwiches. My sister, Cherie, quite often makes pulled pork and pulled chicken at home (she has 2 BBQ’s and a smoker), and I was curious if I could make a good pulled chicken sandwich in my apartment. I thought this would be a challenge as we don’t have a balcony so we don’t have the benefit of a BBQ.
I started searching on-line for pulled chicken. I found a lot of recipes out there and it gave me hope that I didn’t need a BBQ to have a good pulled sandwich. I came across a blog called Handle the Heat. I was interested, as I love spicy food. There I found the inspiration for a spicy pulled chicken sandwich under the post Mexican Pulled Chicken!
I made a few alterations (of course!). I added hot sauce, chili flakes, BBQ sauce (to add that smokey flavour) and paprika. The end result was tasty, tender and a bit spicy. Just the way I like it!
I think this will become a favourite of ours, a tall pint of cold beer, a Spicy Pulled Chicken Sandwich and maybe some coleslaw or chips on the side. Now that is what I call comfort food 🙂
Inspired by Handle the Heat April 2010
- 1 ½ tablespoons olive oil
- 1 onion diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp paprika
- Pinch Red Chili Flakes
- salt and pepper
- 4 boneless, skinless chicken breasts
- 1 cup salsa (I used Medium Heat)
- 1 ½ cups chicken stock
- ¼ cup BBQ sauce
- Couple dashes Hot Sauce
- In a heavy pot with a lid, heat olive oil and add onion, garlic, spices and salt & pepper
- Cook onion till it starts to soften. Add chicken, chicken stock, salsa, BBQ sauce and hot sauce and bring to a simmer. Cook for 20-25 minutes or until chicken is cooked through.
- Remove chicken from pot and set aside. While chicken cools, bring sauce to a simmer, uncovered until reduced by half. When chicken has cooled, shred it with two forks. Stir chicken back into sauce and reduce heat to low.