recipe for hot shredded chicken sandwich?

Answer 1

Mole De Chilhuacle W/Shredded Chicken
Yield: 1 Servings

Ingredients

8 chicken breasts, skinned
32 oz sesame seeds
16 oz fresh almonds, shelled
8 oz roasted peanuts, shelled
4 lg roma tomatoes
12 cloves garlic
3 yellow onions
1 carrot
10 chilhuacle chilis
6 pasilla chilis
3 guajillo chilis
3 cinnamon sticks
4 cloves
1 tb oregano
8 oz red chili powder
2 oz sugar
4 oz vegetable oil (soy or canola
1 oil recommended)
8 10 cups chicken broth
1 salt and black pepper to
1 taste

Instructions

1. Clean the chicken breasts and place them in a large pot with enough
water to yield a gallon of chicken broth. The mole ingredients will
absorb quite a bit of liquid.

2. Cut up the carrot, one onion, one garlic clove. Add these as well
as salt and black pepper to taste in the stew pot.

3. Cook for 20 minutes at medium high heat, being sure that the liquid
bubbles but not at a rolling boil.

4. Spoon out the chicken breasts and place to the side to cool. After
the chicken has cooled, pull the meat from the bones and reserve in
the refrigerator.

5. Pour about half of the vegetable oil into a large saute pan. Mix
in the sesame seeds, almonds and peanuts. Brown these until golden.
An alternate method would be to place the seeds and nuts on a sheet
pan and roast in the oven, turning once for 10 minutes. Reserve the
nuts.

6. Roast the peppers, one onion, tomatoes and garlic on a grill or
under the oven broiler until the skins of all are lightly charred.
Take the vegetables and begin to mix them in a food processor with
the seeds and nuts.

7. In a large, dry saute pan, cook the red chili powder with the
cinnamon, cloves and oregano. Place the browned seasonings in a
holding dish. Take the remaining onion, cut it up and place it in the
large saute pan with the remaining oil. Slowly add the mixture from
the food processor and the reserved seasonings.

8. Cook over medium heat for 20 minutes, adding chicken broth to
create a loose but thick consistency. Add sugar, and stir additional
chicken broth into the mixture. Add shredded chicken breast. Serve
with tortillas, rice and ranchero beans.

Answer 2

Begin by rubbing chicken breast with garlic powder, onion powder, mustard seed, and kosher salt; equal parts of all, however much will liberally cover the chicken. Bake at 300 for about 1 hour.

Make BBQ sauce, in small saucepan on stovetop. 1 c. ketchup, 1/2 c. mustard, 1/2 c. apple vinegar, 1 clove garlic chopped, 1 dash liquid smoke, 1 dash worchestire sauce. Bring to slow boil and simmer for about 20 minutes.

When chicken comes out of oven allow to cool and shred with two forks. Toss with BBQ sauce, and serve on fresh crusty deli rolls.

Delish!

Answer 3

1 cup shreaded chicken breast, 1/4 c bbq sauce. heat in a pan and put on a roll. eat.