This week's menu consisted of bbq chicken sandwiches, salad with crispy chicken tenders, and marinated london broil.
My cousin, Amber, suggested I try this recipe out. Although we thought it was good, it was more tomato-based than I had hoped. Next time, I will add more liquid smoke to make the bbq flavor stronger. I used whole wheat potato rolls for the sandwiches.
Pulled BBQ Chicken Sandwiches
Source: Food Network
1 tbsp canola oil
1 large onion, chopped
3 cloves garlic, minced
1 can (14oz) low-sodium tomato sauce
1/4 cup tomato paste
1/2 cup water
1/3 cup apple cider vinegar
5 tbsp molasses
1/4 tsp ground black pepper
1/2 tsp liquid smoke
1 whole rotisserie chicken or 3 chicken breasts - meat shredded into thin strips
6 whole wheat hamburger rolls
Heat the oil in a large saute pan over a medium heat. Add the onions until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper, and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add shredded chicken, return to a simmer and cook an additional 10 minutes.
