Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Caribbean-Style Pulled Chicken Sandwiches
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- Level: Easy
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 636
- Total Fat
- 38 g
- Saturated Fat
- 9 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 36 g
- Cholesterol
- 181 mg
- Sodium
- 863 mg
These colorful chicken sandwiches with a kick are the perfect Sunday game-day meal. Chicken thighs are braised in a sauce flavored with pineapple, habanero, cilantro, ginger and spices. Set out your ingredients as an impressive sandwich bar: a pot of pulled chicken, Hawaiian rolls, a quick and colorful pineapple salsa, crunchy red cabbage and sliced white onion.
- Level: Easy
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 636
- Total Fat
- 38 g
- Saturated Fat
- 9 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 36 g
- Cholesterol
- 181 mg
- Sodium
- 863 mg
Ingredients
For the Chicken:
For the Sandwiches:
Pineapple Salsa
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Directions
- Make the pulled chicken: Preheat the oven to 350 degrees F. Combine the pineapple, cilantro, thyme, scallions, ginger, garlic, habanero, brown sugar, Worcestershire sauce, allspice, cloves and 1 1/2 cups water in a blender. Season with salt and pepper and puree until smooth.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Generously season the chicken with salt and pepper. Add the chicken to the pot in batches and cook until golden brown, about 4 minutes per side. Transfer the chicken to a large plate.
- Carefully add the pureed mixture to the pot and bring to a low boil. Cook, stirring, until the mixture thickens slightly, about 3 minutes. Add the bay leaf, then return the chicken and any accumulated juices to the pot, nestling the chicken in an even layer under the sauce. Cover the pot with the lid, transfer to the oven and bake until the chicken is tender and easily shreds, about 1 hour. Discard the bay leaf, then shred the chicken in the pot using 2 forks.
- Make the sandwiches: Toast the hamburger buns and spread with mayonnaise. Serve the pulled chicken on the buns and top with the pineapple salsa, cabbage and white onion. Serve with hot sauce.
Pineapple Salsa
Yield:
about 2 cups
- Combine the pineapple, tomato, red onion, cilantro, jalapeño and lime juice in a medium bowl. Mix well and season with salt and pepper.
