Tuesday, December 8, 2009

Recipe Spotlight: BBQ Chicken Sandwiches and Sweet Potato Fries

My fiance Kevin loves barbecue. When I suggest he choose the restaurant for dinner, he regularly suggests Famous Dave's (which I regularly reject). But I know it's important to keep my man happy (why else would he propose?) so last week I made Rachael Ray's BBQ chicken sandwiches at home, complete with homemade BBQ sauce. The meal was a cinch to prepare and was delicious. The meat was tender, the sauce bursting with flavor, and the accompanying pickle relish and sweet potato fries added unique and delicious flavors.

BBQ Chicken Sandwiches
A saucy treat that's quick to make and fun to eat! 
Serves 4-6

1 cup chicken stock
1 bottle lager beer
4 pieces, 6 ounces each boneless, skinless chicken breast
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 medium onion, peeled and finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
2 tablespoons grill seasoning
3 tablespoons brown sugar
4 tablespoons tomato paste
1 large sour deli pickle, chopped
6 to 8 slices dill pickles, chopped
6 soft burger buns

Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.

While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.

When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.

Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.
Recipe adapted from Rachael Ray

Oven-Baked Sweet Potato Fries 
Sweet, chewy and healthy!
Serves 4

2 large sweet potatoes, peeled and cut into wedges
3 T. olive oil
1 tsp. cinnamon
1 tsp. seasoning salt

Preheat oven to 450 degrees. Toss sweet potatoes with oil and seasonings. Spray baking sheet with non-stick spray and bake in oven for 30 minutes, flipping halfway through. Enjoy!

1 comment:

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