Chipotle Shredded Chicken and No-Mayo Coleslaw Sandwiches
 
 
Makes 8 servings
Ingredients
Shredded chicken:
  • 2 tablespoons olive oil
  • 5-6 canned chipotle peppers in adobo, minced + 2 teaspoons adobo sauce
  • 8 garlic cloves, minced
  • 2 cups freshly squeezed orange juice
  • 3 cups chicken broth
  • 1 cup light beer
  • 1 cup fresh cilantro, chopped
  • 2 pounds boneless, skinless chicken breasts
  • 4 teaspoons Dijon mustard
Coleslaw:
  • 1 small ripe avocado (about ½ cup mashed)
  • ½ cup full-fat Greek yogurt
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • ½ tablespoon Dijon mustard
  • 1 tablespoon grated red onion
  • ¼ teaspoon salt
  • freshly ground black pepper, to taste
  • ½ head green cabbage, thinly sliced
  • 1 large carrot, peeled and grated
  • 1-2 green onions, thinly sliced
  • 8 cornbread brioche buns, for serving
  • avocado, for serving (optional)
Instructions
Make the shredded chicken:
  1. In a large pot, warm olive oil over medium heat. Add chipotle peppers and garlic; sauté for 1-2 minutes.
  2. Add orange juice, chicken broth, beer and cilantro and bring to a boil. Nestle the chicken breasts in the sauce, cover and reduce heat to medium-low. Simmer for 20 minutes or until chicken is cooked through.
  3. Remove chicken from sauce and place on a baking sheet to cool. Shred chicken with your fingers or two forks.
  4. Meanwhile, add mustard to sauce and whisk until smooth. Simmer until sauce reduces by half, about 30-45 minutes.
  5. Add shredded chicken back to pot and toss with sauce. Top with additional fresh cilantro.
Make the coleslaw:
  1. In a food processor, purée avocado and yogurt until smooth. Add maple syrup, rice vinegar, mustard, red onion, salt and a few grinds of black pepper; process until creamy. Add 1-2 tablespoons of water to thin out the dressing, if desired.
  2. In a large bowl, combine the cabbage, carrot and green onions. Pour dressing over cabbage mixture and toss to combine. Let sit in the refrigerator so flavors can develop.
Assemble the sandwiches:
  1. Split and toast buns. Top with shredded chicken and a spoon or two of the chicken sauce, coleslaw, and slices of avocado, if desired.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chipotle-shredded-chicken-no-mayo-coleslaw-sandwiches/