Smoky Orange Barbecue Chicken Sandwiches

Deselect All

1 tablespoon olive or vegetable oil, 1 turn of the pan, plus some for drizzling

1 small onion, chopped

3 chipotle peppers (smoky hot peppers) in adobo sauce, found in cans in Mexican foods section 1/2 cup ketchup, eyeball it

1/4 cup orange juice concentrate

1 orange, zested and cut into wedges, for garnish

1 cup chicken broth

4 boneless, skinless chicken breasts

Vegetable oil, for drizzling

Grill seasoning or salt and freshly ground black pepper

Romaine lettuce

Sliced red onions

4 crusty rolls, split, toasted and buttered

Red Cabbage, Beet and Currant Slaw Salad, recipe follows

Crispy Topped Bacon and Green Onion Baked Beans, recipe follows

Red Cabbage, Beet and Currant Slaw Salad:

1 pound red cabbage, cored, shredded

1 can sliced beets, drained and sliced

1 cup walnut pieces

1/4 cup dried currants, a couple of handfuls

1/2 cup water

1 lemon, juiced

1/4 cup apple cider or white vinegar

2 tablespoons brown sugar

1/2 cup prepared red currant jelly

1/2 cup olive oil or vegetable oil

Salt and freshly ground black pepper

Crispy Topped Bacon and Green Onion Baked Beans:

6 slices bacon, chopped

1 cup plain bread crumbs

4 scallions, thinly sliced

Coarse black pepper

2 (15-ounce) cans prepared barbecued baked beans, about 4 cups