MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tomatillo Pulled Chicken Sandwiches
Categories: Poultry, Breads, Sauces, Chilies, Herbs
Yield: 16 Servings
2 (2 1/4 lb ea) purchased
- roasted chickens
Salt & ground black pepper
16 Ciabatta rolls; split,
- toasted
MMMMM--------------------------TOPPINGS-------------------------------
Red onion; sliced
Tomatoes; sliced
Leaves; sliced
Monterey Jack cheese; sliced
MMMMM-------------------TOMATILLO-GARLIC SAUCE------------------------
22 oz (2 cans) tomatillos;
- drained
1 c Coarse chopped onion
3/4 c Loose packed fresh cilantro
- leaves
2 tb Lime juice
1 tb Vegetable oil
1 Fresh jalapeno; seeded,
- coarse chopped
4 cl Garlic
1/2 ts Ground cumin
1/4 ts (ea) salt & black pepper
THE DAY BEFORE: Remove meat from chickens, discarding skin
and bones. Using two forks, pull meat apart into shreds.
Place shredded chicken in a storage container; cover and
chill overnight. Prepare Tomatillo-Garlic Sauce. Transfer
to a storage container; cover and chill overnight.
TAILGATE DAY: In a 3 1/2 or 4 quart slow cooker with a car
adapter combine shredded chicken and sauce. Cover and heat
on high-heat setting about 2 hours or until heated
through. Season to taste with salt and pepper.
Tightly cover slow cooker and tote in an insulated
carrier. Tote desired toppings in an insulated cooler with
ice packs.
At the tailgating site, plug slow cooker into car adapter
and keep chicken mixture warm on warm-heat setting. To
serve, fill rolls with chicken mixture and toppings.
TOMATILLO-GARLIC SAUCE: In a blender or food processor
combine tomatillos, onion, cilantro, lime juice, vegetable
oil, jalapeno, garlic, cumin, salt, and black pepper.
Cover and process until smooth.
MUST-HAVE EQUIPMENT: 3-1/2- or 4-quart slow cooker with a
car adapter
Insulated carrier
Insulated cooler with ice packs
Better Homes & Gardens | June 2014
MM Format by Dave Drum - 01 June 2014
Uncle Dirty Dave's Archives
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