Recipe
Pulled Chicken Sliders with Mango Barbecue Sauce and Pepper Jicama Slaw
Prep Time: 15 min
Cook Time: 15 min
Serves: 4
Get your bibs out! These sweet and spicy sliders may be a little messy but the flavour combinations will keep you coming back for more.
Contributed By: National Chicken Council
Ingredients
Pulled Chicken Sliders with Mango Barbecue Sauce and Pepper Jicama Slaw:
4 cups (1 L)
store bought rotisserie chicken, shredded
12
slider rolls
12
dinner rolls
Mango Barbecue Sauce:
1 tbsp (15 mL)
olive oil
1
onion, small, diced
1
clove garlic, minced
1 tsp (5 mL)
ginger, minced
3/4 cups (175 mL)
tomato purée
1 tbsp (15 mL)
Worcestershire sauce
1 tbsp (15 mL)
brown sugar
1/4 cup (60 mL)
orange juice
6 tbsp (90 mL)
apple cider vinegar
2 tsp (10 mL)
Dijon mustard
1
mango, pitted, peeled and diced
1 tbsp (15 mL)
cilantro, chopped
3/4 tsp (4 mL)
salt
Slaw:
1/2
jicama, large
1/2
red pepper, chopped
1/2
yellow pepper, chopped
1/2
jalapeño pepper, chopped
1 tsp (5 mL)
cilantro, chopped
2 tbsp (30 mL)
apple cider vinegar
1 tsp (5 mL)
lime juice
2 tbsp (30 mL)
olive oil
1 tsp (5 mL)
sugar
1 pinch
kosher salt
Instructions
Pulled Chicken Sliders with Mango Barbecue Sauce and Pepper Jicama Slaw
1
Make slaw by shredding jicama in a food processor fitted with the shredding blade. Place in bowl. To jicama, add red and yellow pepper. Toss vegetables with cilantro, vinegar, lime juice, olive oil, sugar, and salt. Reserve.
2
In a medium saucepan, heat olive oil over medium heat. Add onion and garlic; cook for 5 minutes or until onion is softened. Add tomato puree, Worcestershire sauce, brown sugar, orange juice, cider vinegar, salt and Dijon mustard. Stir to combine and heat for 5-6 minutes, stirring occasionally.
3
Add diced mango, stir to combine, and remove from heat.
4
Pour into the bowl of food processor and puree until smooth. Return to saucepan and add cilantro.
5
Stir in chicken and heat through, about 4-5 minutes. Serve on small slider rolls. Slaw may be served on top of chicken or on side.