We doctored up chili sauce with mango chutney, then tossed it with shredded chicken for a tasty sandwich that truly satisfies!
- 1/2 c chili sauce, such as Heinz
- 1/3 c mango chutney
- 2 tbsp cider vinegar
- 1 1/2 tsp dry jerk seasoning
- 1/4 tsp salt
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 small onion, chopped, 2/3 cup
- 1 clove garlic, finely chopped
- 4 Kaiser rolls, split
- Potato salad, coleslaw, and pickles, optional
In bowl, combine chili sauce, chutney, vinegar, and 1/2 cup water; reserve.
Sprinkle seasoning and salt over all sides of chicken thighs.
In a large nonstick skillet, heat oil over medium heat. Add chicken; cook, turning once, until browned, 4-5 minutes per side. Remove chicken from skillet.
To drippings in skillet, add onion; cook, stirring occasionally, until softened, about 10 minutes, adding garlic during last 30 seconds of cooking time.
Return chicken and any accumulated juices to skillet; add reserved sauce mixture. Bring to boil; reduce to medium-low. Cover; cook until chicken is no longer pink in centers, about 15 minutes.
Transfer chicken to bowl; cool slightly. Using 2 forks, shred chicken; return to sauce. Divide chicken mixture evenly among rolls.
If desired, serve with potato salad, coleslaw, and pickles.
This recipe originally appeared in our print magazine.