Читать книгу Peanuts Lunch Bag Cookbook - Weldon Owen - Страница 14

PLAYGROUND SLIDERS

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24 • PEANUTS LUNCH BAG COOKBOOK

In a large, heavy pot, combine the chicken, lemon half, bay leaves,

1 teaspoon of the salt, and

1

⁄2 teaspoon of the pepper. Pour in enough

water to cover the chicken and bring to a boil over high heat. Reduce

the heat to medium-low and simmer until the chicken is cooked through,

about 1 hour. Carefully remove the chicken from the pan and set aside to

cool (discard the lemon and bay leaves). When the chicken is cool enough

to handle, remove the meat, discarding the skin and bones. Shred the chicken

into a large bowl.

Meanwhile, in a small saucepan, combine the tomato purée, mustard,

vinegar, brown sugar, garlic, hot sauce, remaining 1 teaspoon salt, and

remaining

1

⁄2 teaspoon pepper. Set over high heat and bring to a boil.

Reduce the heat to low and simmer until the flavors come together and

the color deepens, about 25 minutes. Taste and season with additional salt

and pepper if desired. Cool slightly, then pour over the shredded chicken.

Stir to mix.

Spoon the chicken mixture and relish into separate airtight containers

and close tightly. Refrigerate until ready to go, then pack the

containers and rolls in an insulated lunch cooler. Store any leftover

chicken in an airtight container in the refrigerator for up to 5 days.

1 whole chicken, about 3½ lb

½ lemon

2 bay leaves

2 teaspoons salt

1 teaspoon freshly ground

pepper

1 cup tomato purée

1 cup Dijon mustard

¾ cup apple cider vinegar

3 tablespoons firmly packed

golden brown sugar

2 cloves garlic, minced

3 dashes hot-pepper sauce

Apple-Jicama Relish

(page 118)

12 small soft rolls

Makes 12 sliders

Slide into the deliciousness of mini pulled-chicken sandwiches served with

fresh, tangy apple-jicama relish. Prepare this recipe for a family-size meal

and you’ll have plenty of leftovers to make the sliders.

INGREDIENTS