It’s always a good time to have a chicken sandwich and this pulled chicken sandwich by Chef Pato is one that takes little work and produces a high reward.
The chicken is simmered in a tangy liquid with spices like our California Love Blend and our single origin Late Harvest Black Peppercorns making the meat infused with flavor in every bite. Pair with a bright coleslaw and your bun of choice and this meal makes for a great weeknight dinner or, if you make them into sliders, an appetizer at your next gathering.
Easy and delicious sandwiches that are little work and high reward. Great for a weeknight dinner or you can even make them on slider buns for your next family gathering.
Step 1 -
In a medium size saucepan combine water, apple cider vinegar, onion cut in half, smashed garlic cloves, California Love blend, Worcestershire sauce, whole grain mustard and sunflower oil, bring up to boil.
Step 2 -
Once it has boiled, lower the heat to simmer and add the chicken breast to cook for 10-15 or until tender yet still moist. Remove the chicken from the liquid and let it cool off enough to handle and shred it.
Step 3 -
While the chicken is cooling down and waiting to be shredded, reduce the liquid to 1½ cups at high heat.
Step 4 -
Add the shredded chicken to the sauce and mix well to incorporate well.
Step 5 -
On a hamburger roll (or any other type of bread you would like) pile some shredded chicken and top it with coleslaw.
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