Here's a quick way to create a traditionally slow-cooked dish. For a different take on this dish, place the chicken on the buns, add a slice of cheese, sliced pickles, a smear of mustard and press in a panini press to create a rendition of a Cuban sandwich.
|6 boneless skinless chicken thighs||2 cups smoky barbecue sauce|
|1 teaspoon kosher salt||12 to 16 mini rolls|
|1 cup chicken broth||12 to 16 mini dill pickles|
In a large high-sided pot, add the chicken, salt and broth. Cover and bring to a boil, and reduce the heat and simmer until done, about 20 minutes. Remove from heat and allow to cool enough to handle.
With two forks, shred the chicken right in the pot, by pulling the pieces apart. Add the barbecue sauce, reheat the mixture and reduce the liquid if needed, or add some additional chicken broth if too dry. Split the rolls and mound about 1 tablespoon of the chicken on each bottom half; top with the remaining half. Using a toothpick, secure a pickle on top and serve warm.
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