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Eggs “en Cocotte”
Barbecue Chicken Sandwiches with Slaw
| By : |
| Prep Time | 12 minutes |
| Cook Time | 23 minutes |
| Servings |
2 servings
|
Ingredients
For the slaw
- 2 cups shredded cabbage or coleslaw mix
- 1 small carrot peeled and shredded or grated
- 1 tsp kosher salt
- 1 tsp cider vinegar
- 2 tbsp mayonnaise
- 1/8 tsp prepared horseradish
- 1 tsp brown sugar
- 1/8 tsp whole mustard seed
- 1/8 tsp whole celery seed
- Pinch freshly ground black pepper
For the chicken
- 12 oz boneless skinless chicken thighs
- 1/2 tsp kosher salt
- 2/3 cup tomato sauce
- 1/2 small onion cut into chunks
- 1 garlic clove
- 1 tbsp ground ancho chile powder
- 1 tbsp Dijon-style mustard
- 1 tbsp cider or wine vinegar
- 2 tbsp brown sugar
- 1/2 tsp Worcestershire sauce
- 1 in chipotle chileadobo sauce
- 2 hamburger buns split
Ingredients
For the slaw
For the chicken
|
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Instructions
- To start the slaw, place the cabbage and carrot in a salad spinner or colander and sprinkle with the salt. Toss gently and set aside to drain for 15 minutes while you start the chicken.
- Sprinkle the chicken thighs with the salt and set aside.
- Add the tomato sauce to the inner pot. Add the onion, garlic, chile powder, mustard, vinegar, brown sugar, Worcestershire sauce, and chipotle. Stir to combine. Place the chicken in the pot.
- Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes.
- While the chicken cooks, return to the slaw. In a medium bowl, whisk together the vinegar, mayonnaise, horseradish, brown sugar, mustard seed, whole celery seed, and pepper. When the cabbage and carrots have drained for 15 minutes, rinse it and spin or pat dry. Add them to the dressing and toss to coat.
- After cooking, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
- Unlock the lid. Use tongs to remove the chicken thighs from the pot to a cutting board. Let cool for a few minutes, then chop or shred with two forks, discarding any fat or gristle.
- Using an immersion blender, purée the sauce in the pot. Taste and adjust the seasoning. Return the chicken to the pot and stir to combine.
- To serve, spoon the chicken onto the bottom halves of the buns. Finish with a scoop of slaw and the top bun (or serve the slaw on the side).
Recipe Notes
Easier Together: This is a perfect “divide and conquer” recipe—one person can make the slaw while the other one concentrates on the chicken.
Time Saver: Salting the cabbage and carrots makes for a nicer texture and keeps the slaw from weeping, but if you’re pressed for time, you can skip it. Just add the salt to the dressing.
Use It Up: Use leftover cabbage in the Kielbasa and Vegetable Stew (page 131).
Per Serving
Calories: 475;
Fat: 14 g;
Carbohydrates: 49 g;
Fiber: 5 g;
Protein: 40 g;
Sodium: 1323 mg
Biography:
Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR’s “Kitchen Window” and for several years ran About.com’s Cooking for Two website. Two of her essays have appeared in the annual anthology “Best Food Writing,” and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.
Book information:
Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal.
From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.
The Instant Pot Cookbook for Two includes:
• A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down.
• 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra.
• Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep.
Catch up on your day, re-connect or just wind down with a good meal. It’s more than just sitting down to eat, it’s a chance to really be together.
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So easy. Add an extra chipotle and 2 tsp of the chipotle sauce for better heat.
Sounds like a real winner! Ingrediants says to use chicken breast but recipe refers to chicken thighs. I figure I’ll try using thighs for my first go. Thanks!
Too liquidy!
Hi Jennamadeline,
If you are referring to the slaw, the Notes section of the recipe mentions adding salt to prevent any liquid separating from the cabbage and carrot. If you are referring to the chicken, it’s best to shred it than chop into smaller pieces. This will prevent less liquid as the chicken will easily mix and absorb the sauce.
Extremely tasty! My family loved it. I will be making it again!
And you can definitely add more chicken. There was plenty of sauce leftover.
SO good!
Great recipe! This is going into the regular lineup.
If you add more chicken do you add more time to cook?
Very good but i recommend you DON’T rinse the slaw unless you have a spinner to get all the water off.
Read reviews?
Do the chicken breasts have to be thawed or can you cook them from frozen?
I could not find the adobo chile sauce. The recipe said 1in didnt get what kind of sauce. The flavor was lacking the tangy barbecue taste i like. I added more vinegar and some crushed pepper. It was easy to make i just did store bought coleslaw to save steps.