If my husband could have it his way, he’d eat bacon cheese burgers for breakfast, lunch and dinner. In an attempt to help him eat a little healthier, while still sticking to meals he likes, I made some pulled chicken sandwiches for dinner last night.
Packed with flavor the homemade chipotle pepper barbecue sauce is simple and healthier than ready-made BBQ sauces. And what I love about this recipe is that it can be made in a big batch and saved in the fridge for sandwiches whenever you want in the week. So ready for my “Man Approved” recipe?….
2 tbsp Olive oil
1/2 Onion, finely chopped
1 tbsp garlic, minced
1-2 chipotle peppers (Adobo sauce)
2 tbsp worcestershire sauce
1 (15oz) can of tomato Sauce
4-5 tbsp brown sugar
1-2 tbsp cider vinegar
Salt to taste.
2 Skinless, boneless Chicken breast
Lettuce & Buns for sandwiches
– Start by heating the olive oil in a deep pot/pan.
– Toss in the finely chopped onion and garlic and sautee on medium heat until it turns soft and translucent.
– Finely chop 1 or 2 chipotle peppers (depending on how spicy you want it), I used chipotle peppers in Adobo sauce so I added a little of sauce along with the peppers.
– Then add the worcestershire sauce, tomato sauce, brown sugar, vinegar and salt to taste and stir well. Taste the mix to see if you need more sugar to cut the heat of the chipotle peppers or not.
– Let all the ingredients simmer for a few minutes. Then place the chicken breasts in the sauce, cover and let it simmer for 20-30 minutes. Half-way through the cooking time, turn the chicken breasts over so they cook evenly on both sides.
– Then take the chicken out of the sauce and with the help of two forks, shred the chicken into thin strands.
– Once you’re all done shredding the chicken, laddle as much sauce as you want over the pulled chicken.
– Serve hot or chilled on a bun with lettuce….mmmmm.