Pulled Chicken Sandwiches

Total Time:
1 hr 35 min
45 min
50 min

4 servings

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 2 ribs celery, thinly sliced
  • 2 scallions, thinly sliced
  • 1 apple, cut into thin julienne strips
  • Fresh lemon juice, to taste
  • Kosher salt and freshly ground black pepper
  • 2 cups South-of-Something Chicken with sauce, recipe follows, reheated
  • 4 burger buns
  • South-of-Something Chicken:
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • Two 3 1/2- to 5-pound whole chickens ("roaster" size)
  • Olive or vegetable oil, as needed
  • One 28-ounce can chopped tomatoes
  • 6 cloves garlic, chopped
  • 2 cups minced yellow onions
  • Combine the olive oil, mustard, celery, scallions and apple in a small bowl. Mix well and season to taste with lemon juice, salt and pepper.

  • Divide the South-of-Something Chicken and sauce among the buns. Top each with some slaw and close to make sandwiches. Serve immediately.

South-of-Something Chicken:
  • Preheat the oven to 375 degrees F.

  • In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper.

  • Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture.

  • Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F).

  • Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken.

  • After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months.

  • Yield: 4 servings plus leftovers for other recipes

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