Chicken Sloppy Joes
Chicken Sloppy Joes could be just the dairy free recipe you've been looking for. One portion of this dish contains about 13g of protein, 13g of fat, and a total of 479 calories. For $1.56 per serving, you get a side dish that serves 8. It is a rather inexpensive recipe for fans of American food. If you have bibb lettuce leaves, slider buns, rice wine vinegar, and a few other ingredients on hand, you can make it. This recipe from Foodnetwork has 120 fans. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a solid spoonacular score of 40%. If you like this recipe, you might also like recipes such as Sloppy Chori-Joes (Chorizo Sloppy Joes), Chicken Parmesan Sloppy Joes, and Greek Chicken Sloppy Joes.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 15 minutes
Ingredients:
Bibb lettuce leaves, for serving
1 teaspoon canola oil
2 cups canola oil
2 cups chopped cooked chicken meat
1 tablespoon Creole mustard
1 cup all-purpose flour
2 tablespoons honey
1/2 cup pepper jelly
1 cup ketchup
1/2 onion, diced
2 red onions, sliced into thin rings
1/4 cup rice wine vinegar
Salt
Salt and freshly ground black pepper
16 slider buns
2 tomatoes, sliced
1 tablespoon Worcestershire sauce
Equipment:
kitchen thermometer
sauce pan
slotted spoon
paper towels
Cooking instruction summary:
For the sauce and chicken: Heat the canola oil in a saucepan over high heat. Add the onions and cook until browned, 8 to 10 minutes. Stirring constantly, add the ketchup, pepper jelly, vinegar, honey, Worcestershire, mustard and some salt and pepper and cook until warmed through. (At this point, either use immediately, or store in the refrigerator for a few days.) Add the meat to the warm sauce. Stirring well, cook until the sauce and meat are heated through, about 5 minutes. For the fried onions: Heat the canola oil in a large saucepan until it registers 350 degrees F on a candy or deep-frying thermometer. Mix some salt into the flour and spread on a plate. Dredge the onion rings in the flour and drop them one-by-one into the oil until you have a small batch. Cook until the rings are golden, 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining onions. To assemble the sandwiches: toast the buns, spoon the saucy meat onto the buns and top with onion rings, lettuce and tomato slices.
Step by step:
For the fried onions
1. Heat the canola oil in a large saucepan until it registers 350 degrees F on a candy or deep-frying thermometer.
2. Mix some salt into the flour and spread on a plate. Dredge the onion rings in the flour and drop them one-by-one into the oil until you have a small batch. Cook until the rings are golden, 3 to 5 minutes.
3. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining onions.
4. To assemble the sandwiches: toast the buns, spoon the saucy meat onto the buns and top with onion rings, lettuce and tomato slices.
For the sauce and chicken
1. Heat the canola oil in a saucepan over high heat.
2. Add the onions and cook until browned, 8 to 10 minutes. Stirring constantly, add the ketchup, pepper jelly, vinegar, honey, Worcestershire, mustard and some salt and pepper and cook until warmed through. (At this point, either use immediately, or store in the refrigerator for a few days.)
3. Add the meat to the warm sauce. Stirring well, cook until the sauce and meat are heated through, about 5 minutes.
Nutrition Information:
covered percent of daily need
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