SMOKY ORANGE BARBECUE CHICKEN SANDWICHES
1 supermarket rotisserie chicken
1 tablespoon olive oil
1 small onion, chopped
1-2 cloves garlic, minced
2 chipotle peppers in adobo sauce
1/2 cup ketchup
1/4 cup orange juice concentrate
Zest of one orange
1 cup chicken broth
Grill seasoning or salt and pepper
Sliced red onions
4 crusty rolls, split, toasted and buttered
Remove chicken meat from rotisserie chicken and shred; set aside. Heat oil in a large saucepan over moderate heat. Add onion and saute for 3 to 5 minutes or until onions are soft. Combine garlic, chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer. Stir in shredded chicken and cook until heated through, about 5 minutes more. Spoon chicken mixture onto toasted rolls and top with lettuce, sliced onions or other desired condiments and toppings.
I'm always looking for quick and easy weeknight meals, especially during the busy holiday season. Plus, I love anything that incorporates chipotles in adobo. They're canned chili peppers in a smoky, red sauce. You should be able to find them in the Mexican food section of your grocery store. Of course, there are always more in a can than you'll need for one recipe, but you can freeze leftovers to use later. They are spicy, so consider using just one in this recipe if you're not a fan of spicy foods. If you don't want to use a rotisserie chicken, you can get roughly the same amount of meat from 4 boneless, skinless chicken breast halves. These sandwiches had a great smoky barbecue flavor with a hint of orange. We like ours topped with a bit of extra barbecue sauce, some sliced tomatoes and dill pickle chips. I know, the pickles sound a little weird, but everyone in the family loved them on their sandwiches.
Who Dished It Up First
Adapted from Rachael Ray's 30 Minute Meals.
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