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Not that this pulled chicken recipe is hard, but you can make it even easier by using a store-bought rotisserie chicken instead of the breasts called for here.
Ingredients
Slaw
- ⅓ cup apple cider vinegar
- 2 tablespoons chopped fresh cilantro
- ½ small head of cabbage, very thinly sliced
Chicken and assembly
- 2 tablespoons vegetable oil, divided
- ½ small onion, finely chopped onion
- 1 garlic clove, finely chopped
- 1 canned chipotle chile in adobo
- ¼ cup apple cider vinegar
- 1½ pound skinless, boneless chicken breasts
- Kosher salt and freshly ground black pepper
- 4 ciabatta or sandwich rolls, split, lightly toasted
Recipe Preparation
Slaw
Whisk vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl. Add cabbage and toss to coat. Cover and chill.
Chicken and assembly
Heat 1 Tbsp. oil in a large saucepan over medium-high heat. Add onion and garlic, and cook, stirring often, until onion is translucent, about 3 minutes. Whisk in chipotle chile, bay leaf, barbecue sauce, vinegar, and ½ cup water. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until liquid is slightly reduced, 15–20 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium-high heat. Season chicken with salt and pepper and cook until deeply browned, 5–7 minutes. Turn chicken, add ¼ cup water to skillet, and bring to a simmer. Reduce heat to medium, cover skillet, and cook until cooked through, 8–10 minutes. Let cool, then shred with 2 forks. Add chicken to barbecue sauce and toss to coat.
Fill rolls with chicken and slaw.
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