Pulled BBQ Chicken Sandwiches with Classic Coleslaw

Ellie Krieger, So Easy (John Wiley & Sons, Inc)

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Ingredients

1 tablespoon canola oil		1/4 cup tomato paste
1 large onion, chopped		1/2 teaspoon liquid smoke
3 cloves garlic, minced		1/4 teaspoon freshly ground black pepper
1 14-ounce can low-sodium tomato sauce		1 whole rotisserie chicken
1/2 cup water		6 whole-wheat hamburger buns
1/3 cup cider vinegar		6 large green lettuce leaves
5 tablespoons unsulfured molasses

Prep: 10 min Total:

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1
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the tomato sauce, water, vinegar, molasses, tomato paste, liquid smoke, and pepper and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.
2
Meanwhile, take the meat off the chicken, discarding the skin and bones, and shred the meat into thin strips. Add the chicken to the sauce in the pan, return to a simmer, and cook for an additional 10 minutes.
3
Split the buns. Place a leaf of lettuce on each, then pile ¾ cup of the chicken mixture onto the buns. Serve with the Classic Coleslaw.

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