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.