Pulled Chicken Sliders with Mango Barbecue Sauce
Servings
4 Servings
Ingredients
- 4 cup shredded rotisserie cooked chicken
- 12 small slider or dinner rolls
- 1/2 large jicama
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1/2 jalapeno pepper chopped
- 1 teaspoon chopped cilantro
- 2 tablespoon apple cider vinegar
- 1 teaspoon lime juice
- 2 teaspoon olive oil
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 small onion diced
- 1 garlic clove minced
- 1 teaspoon minced ginger
- 3/4 cup tomato puree
- 1 tablespoon Worchestire sauce
- 1 tablespoon brown sugar
- 1/4 cup orange juice
- 6 tablespoon apple cider vinegar
- 3/4 teaspoon salt
- 2 teaspoon Dijon mustard
- 1 mango pitted, peeled and diced
- 1 tablespoon chopped cilantro
Instructions
- Make slaw by shredding jicama in a food processor fitted with the shredding blade. Place in bowl. To jicama, add red and yellow pepper. Toss vegetables with cilantro, vinegar, lime juice, olive oil, sugar, and salt. Reserve.
- In a medium saucepan, heat olive oil over medium heat. Add onion and garlic; cook for 5 minutes or until onion is softened. Add tomato puree, Worcestershire sauce, brown sugar, orange juice, cider vinegar, salt and Dijon mustard. Stir to combine and heat for 5-6 minutes, stirring occasionally.
- Add diced mango, stir to combine, and remove from heat.
- Pour into the bowl of food processor and puree until smooth. Return to saucepan and add cilantro.
- Stir in chicken and heat through, about 4-5 minutes. Serve on small slider rolls. Slaw may be served on top of chicken or on side.
- Source: ChickenEveryMonth
Delicious and easier to prepare than one might think. Crunched for time, rather than make my own rolls/buns, I used slim multi-grain buns I had bought from my local grocer. Can’t wait to try them again.