Time: 25 min.
Complexity: easily
Servings: 6

You don't have to leave the house and fire up the grill to enjoy the amazing flavors of barbecue. The chicken for these sandwiches is cooked on the stovetop and served in a thick, flavorful barbecue sauce with sweet, spicy, and tangy notes.

Ingredients:

• 1 cup chicken broth
• 1 bottle of Mexican beer
• 4 boneless, skinless chicken breasts, 170g each
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 1 medium onion, peeled and finely chopped
• 2 tbsp Worcestershire sauce (or to taste)
• 1 tbsp hot sauce (recommended: Tabasco)
• 2 tbsp grill seasoning
• 3 tablespoons dark brown sugar
• 4 tbsp tomato paste
• 1 large pickled cucumber, sliced
• 6-8 slices sweet pickled cucumber
• 6 soft sandwich buns, cut in half

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, pickled cucumber, barbecue seasoning, tomato paste, Tabasco sauce, light beer, sandwich buns

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Preparation:

Step 1
• In a medium skillet, combine the broth and beer, bring to a boil, and add the chicken breasts. Cook for 10 minutes, turning once after about 5 minutes.
Step 2
• While the chicken is poaching, heat a second medium skillet over medium-low heat. Add the olive oil, garlic, and onion to the hot skillet and cook until the chicken is cooked through. Combine the next 5 ingredients in a medium bowl and set aside.
Step 3
• When the chicken is cooked through, add 2 ladles of liquid to a bowl and mix with the sauces, spices, brown sugar, and tomato paste. Once the liquids and seasonings are combined, remove the chicken, slice it, and transfer it to a medium bowl. Shred the chicken with two forks and mix it with the sauce. Add the shredded chicken to the onion and garlic and mix well. Simmer everything together for 5-10 minutes, adding more broth to ensure the chicken is juicy.
Step 4
• Combine the sweet and sour pickles in a small bowl. Separate the buns and fill with shredded chicken pieces. Top with pickles and serve.

Votes: 4