Pulled chicken sandwiches

Pulled chicken sandwiches.jpg



  • 1/2 cup ketchup
  • 1/2 cup mild chili sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons white wine or cider vinegar
  • 1 cup finely chopped onion
  • 1 teaspoon chopped garlic
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chili powder
  • 1/2 teaspoon smoked Spanish paprika
  • 1/2 cup water
  • 2 pounds (1 kg) boneless, skinless chicken thighs


  • 6 Napa cabbage leaves, thinly sliced
  • 1/2 red pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 cup pickled hot peppers
  • 6 hot dog buns


Preheat oven to 300 F.

Combine ketchup, chili sauce, sugar, vinegar, onion, garlic, Worcestershire sauce, chilli powder, paprika, and water, for barbecue sauce. Place in a heavy ovenproof pot and bring to boil. Add chicken and make sure it is immersed in the liquid.

Place in oven and bake slowly for 90 minutes to 2 hours or until very tender. Remove chicken and reduce sauce on the stove for about 5 to 8 minutes until it coats the back of a spoon. It will be a thick barbecue sauce texture.

Shred chicken with two forks and add to sauce.

Combine cabbage with red pepper and onion in a bowl. Sprinkle with salt and let sit for 20 minutes. Vegetables will wilt slightly. Refrigerate until needed.

Pile chicken on top of one side of bun and top with hot peppers, if desired. If serving right away, dollop some slaw on top. Press down sandwich. Wrap well if going on picnic and serve slaw on the side.


The setting here is just as critical as the food where beverages are concerned. You’re outside. The scents will compete with a delicate wine, its finer aromas overcome by – or carried away with – the breeze. Besides, there’s plenty of spice in this picnic hamper, and that’s a challenge for an overheated burgundy. Pack a few frosty Canadian wheat beers in a cooler. Fruity, spicy and crisp, wheat beer conquers all. - Beppi Crosariol