Pulled Chicken Sandwiches With Peach Salsa Recipes

PULLED CHICKEN SANDWICHES

Steps:

• Combine the olive oil, mustard, celery, scallions and apple in a small bowl. Mix well and season to taste with lemon juice, salt and pepper.
• Divide the South-of-Something Chicken and sauce among the buns. Top each with some slaw and close to make sandwiches. Serve immediately.
• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the coriander, smoked paprika, cumin. 1 tablespoon salt and 1 teaspoon ground black pepper.
• Lightly coat the chickens with oil, then sprinkle generously with the salt and spice mixture.
• Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 45 minutes (as the chicken rests, the temperature will rise to 165 degrees F).
• Transfer the chicken to a large carving board to rest, then place the roasting pan on the stovetop and bring the tomato mixture to a boil. Boil for 1 minute and season to taste with salt and pepper. Puree with a hand blender or transfer to a blender to process until smooth. Reserve the sauce and serve the chicken.
• After serving the chicken, pull any remaining meat from the bones and mix with the sauce. Freeze in small containers for up to 3 months.

PULLED CHICKEN SANDWICHES WITH PEACH SALSA

Steps:

• For the Peach Salsa, mix the first four ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
• Mix ketchup, 3/4 cups cider vinegar, onion, brown sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
• Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
• Shred chicken using 2 forks. Add to saucepan; toss to coat well. Serve shredded chicken mixture on rolls topped with Peach Salsa.