Barbecue Chicken Sandwiches with Slaw

I know this looks like a long recipe, but if the two of you work together, it goes quickly. The sauce is so much better than bottled barbecue sauce and worth the time to make it. Even if you skip the slaw, the sandwiches are still great.

Cuisine

Modern

Course

Dinner

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

2 servings, 30-60 min, boneless, brown sugar, chipotle chileadobo sauce, cider or wine vinegar, cider vinegar, contributed, cook 23 min, dijon-style mustard, dinner, easy, garlic clove, ground ancho chile powder, hamburger buns, Janet Zimmerman, kosher salt, mayonnaise, modern, pinch freshly ground black pepper, prep 12 min, prepared horseradish, pressure cook, shredded cabbage or coleslaw mix, small carrot, small onion, tomato sauce, whole celery seed, whole mustard seed, worcestershire sauce

Prep Time

12 min

Cook Time

23 min

Servings

2 servings

Ingredients

2 cups shredded cabbage or coleslaw mix
1 small carrot
1 tsp kosher salt
1 tsp cider vinegar
2 tbsp mayonnaise
1/8 tsp prepared horseradish
1 tsp brown sugar
1/8 tsp whole mustard seed
1/8 tsp whole celery seed
Pinch freshly ground black pepper
12 oz boneless
1/2 tsp kosher salt
2/3 cup tomato sauce
1/2 small onion
1 garlic clove
1 tbsp ground ancho chile powder
1 tbsp Dijon-style mustard
1 tbsp cider or wine vinegar
2 tbsp brown sugar
1/2 tsp Worcestershire sauce
1 in chipotle chileadobo sauce
2 hamburger buns

Instructions

To start the slaw, place the cabbage and carrot in a salad spinner or colander and sprinkle with the salt. Toss gently and set aside to drain for 15 minutes while you start the chicken.
Sprinkle the chicken thighs with the salt and set aside.
Add the tomato sauce to the inner pot. Add the onion, garlic, chile powder, mustard, vinegar, brown sugar, Worcestershire sauce, and chipotle. Stir to combine. Place the chicken in the pot.
Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes.
While the chicken cooks, return to the slaw. In a medium bowl, whisk together the vinegar, mayonnaise, horseradish, brown sugar, mustard seed, whole celery seed, and pepper. When the cabbage and carrots have drained for 15 minutes, rinse it and spin or pat dry. Add them to the dressing and toss to coat.
After cooking, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
Unlock the lid. Use tongs to remove the chicken thighs from the pot to a cutting board. Let cool for a few minutes, then chop or shred with two forks, discarding any fat or gristle.
Using an immersion blender, purée the sauce in the pot. Taste and adjust the seasoning. Return the chicken to the pot and stir to combine.
To serve, spoon the chicken onto the bottom halves of the buns. Finish with a scoop of slaw and the top bun (or serve the slaw on the side).

Notes

Easier Together: This is a perfect “divide and conquer” recipe—one person can make the slaw while the other one concentrates on the chicken.
Time Saver: Salting the cabbage and carrots makes for a nicer texture and keeps the slaw from weeping, but if you’re pressed for time, you can skip it. Just add the salt to the dressing.
Use It Up: Use leftover cabbage in the Kielbasa and Vegetable Stew (page 131).
Per Serving
Calories: 475;
Fat: 14 g;
Carbohydrates: 49 g;
Fiber: 5 g;
Protein: 40 g;
Sodium: 1323 mg