Page 132 - Food Network Magazine ( PDFDrive )_Neat

Weekend
Cooking

SLOW-COOKER MEXICAN BARBECUE CHICKEN SANDWICHES
ACTIVE: 35 min l TOTAL: 6 hr 35 min l SERVES: 4

6 large skinless, boneless chicken thighs 1. Season the chicken with salt and the cumin; transfer to a 6- to 8-quart slow cooker. Add the
(about 2 pounds) chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, 6 hours.
Kosher salt 2. Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator.
2 teaspoons ground cumin Pour the liquid into a small saucepan, leaving any fat in the cup. (Alternatively, skim off the
1 chipotle chile in adobo sauce, chopped, fat from the cooking liquid with a spoon.) Add the ketchup, 3 tablespoons brown sugar,
plus 3 tablespoons sauce from the can 2 tablespoons cider vinegar and the Worcestershire sauce to the saucepan. Bring to a boil,
1 cup canned crushed fire-roasted then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
tomatoes 3. Meanwhile, whisk 2 tablespoons vegetable oil and the remaining 2 tablespoons cider vinegar
½ medium onion, grated and 1 teaspoon brown sugar in a large bowl. Add the cabbage, radishes, scallions and
⅔ cup ketchup ½ teaspoon salt; toss. Set aside.
3 tablespoons plus 1 teaspoon packed 4. Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat.
light brown sugar Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until
¼ cup apple cider vinegar browned and crisp in spots, 3 to 5 minutes. Stir in all but ½ cup of the sauce; season with salt.
1 tablespoon Worcestershire sauce 5. Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with
¼ cup vegetable oil the chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with the slaw,
2 cups shredded red cabbage avocado and roll tops. Serve with the remaining sauce.
2 radishes, thinly sliced
3 scallions, thinly sliced
1 avocado
4 sesame hamburger buns
8 thin slices monterey jack cheese
(about 4 ounces)

132 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016