A great way to make one chicken stretch further! It’s a perfect recipe for casual summer entertaining.
- 2 Tbsp (30 ml) oil
- 1 chicken
- Salt and pepper
- 2 onions, finely chopped
- 1 Tbsp (15 ml) garlic, crushed
- 1 can (410g) diced tomato
- 1 cup (250 ml) BBQ sauce of choice
- 8 bread rolls of choice
- ½ cup (125 ml) green cabbage, shredded
- ½ cup (125 ml) purple cabbage, shredded
- 1 cup (250 ml) tangy mayonnaise
- Add half the oil to a large pot.
- Season the chicken with salt and pepper and cook until browned well all around. Remove and set aside.
- In the same pot, add the rest of the oil and sauté onions and garlic over medium heat until soft and translucent, about 5 minutes.
- Add the canned tomatoes, BBQ sauce and cooked chicken, cover and reduce the heat to a low simmer. Check that it isn’t sticking or burning every 10 minutes or so. You can add a ¼ cup of water at a time if it looks too dry.
- Cook for 30-45 minutes or until the chicken is tender enough to shred. The sauce should be quite thick, but if it isn’t, remove the chicken and let the sauce cook a little on its own until thickened again.
- Leave the chicken to cool until cool enough to handle and shred. Remove all the bones and skin.
- Season well with salt and pepper and set aside.
- Prepare the coleslaw and combine the green and purple cabbage, and stir the mayonnaise through.
- Cut open your bread rolls and layer the coleslaw and barbeque mixture. Serve.