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So today’s recipe is brought to us courtesy of that bright eyed, bushy tailed inventor of words like EVOO and ‘sammie’: Rachel Ray. Saucy BBQ Chicken Sammies. It’s one of the first recipe’s I ever tried out of her 365: No Repeats cookbook and it’s one I always go back to. It’s really easy for me to find the right page, it’s dog eared and there’s a little dried tomato paste on the page. It’s pretty much a homemade recipe for sloppy joes. And let me tell you, I love me some sloppy joe. The best part: there is beer leftover you are forced to drink (because you can’t save an opened bottle of beer) and you almost certainly have all the stuff to make it in your pantry right now. Ok, I guess that’s two best parts. It also feeds a crowd. Just remember to toast your buns a little first so they hold up to the sauciness.

Saucy BBQ Chicken Sammies

  • 1 cup chicken stock or broth
  • 1 cup mexican beer
  • 4 6 ounce skinless chicken breast halves
  • 2 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 3 tablespoons dark brown sugar
  • 4 tablespoons tomato paste
  • 2 tablespoons steak grill seasoning ( such as McCormicks. if you don’t have any, it’s a blend of peppercorn, garlic powder and salt)
  1. Bring the stock and beer to a simmer in a medium skillet. Slide in chicken breasts and poach gently for 10 minutes, turning after 5 minutes.
  2. While chicken poaches, heat a little olive oil in a small skillet. Saute onions and garlic until cooked through. Remove from heat.
  3. Combine Worcestershire sauce, hot sauce, brown sugar, grill seasoning and tomato paste in a large to medium bowl. Add two ladles of poaching liquid. Remove chicken from skillet, reserve 1/2 cup poaching liquid and discard the rest. Shred chicken with two forks or chop finely, mix in bowl with sauce. Return sauce and chicken to skillet, add onions and garlic and warm through 5-10 minutes. Taste and reseason with hot sauce, salt pepper as needed. Use reserved poaching liquid to loosen sauce if necessary.
  4. Serve on large buns.

As the much maligned Rachel would say: "Yumm O"!