bbq pulled chicken sandwich

before my birthday i spent hours trying to get inspired on what the hell to do good news is that i stumbled upon Jeanne Winters blog and a 30th birthday post that included bbq pulled chicken sandwiches so i immediately saved it to my favorites. the image and idea of any pulled meat sandwich sounded so good that i had to give it a try.  however you can't have a pulled chicken sandwich without coleslaw, so my friend julia child gave me a helping hand, if you have a recipe for coleslaw please send this way.  it also reminded me of our life in Texas and all of our friends.  and august would be the perfect time to test it out, don't worry friends i will make it again and we can have a southern comfort food night. 

i wish i had made this years ago it is so so simple just takes time. 


1. take a large glass or metal pan and coat the bottom with your favorite BBQ sauce (we are limited so used KC Masterpiece but if you can get one from our favorite bbq spot or make your own)

2. salt and pepper the boneless skinless chicken breast and place in the dish

3. use the rest of the bbq sauce and coat the chicken
OPTIONAL: i like my food spicy so i zested 2 jalapenos over the chicken and it gave the sauce a little punch

4. DOHA: set oven to the conventioanl oven on 100celsius and cook for 5 hours
    US - put chicken in oven on 225 for 5 hours

5. take the chicken out and shredded with two forks than place back in the same dish and cook for another hour. 

while the chicken is cooking you can make the slaw, i referred to The Way to Cook by Julia Child to guide but in the end i made it my own, the market here was out of yellow onions and bell peppers, oh doha

4 cups of cabbage
2/3 cup diced celery
1/2 cup diced green onion
1 peeled, seeded, and diced cucumber

Seasoning:
2 tbls Dijon mustard
2 tbls cider (or white) vinegar
1/4 tsp cumin
1/4 tsp ground bay leaf (does not exist in doha so just crush it really well)
salt and pepper

1/3 cup sour cream with 1/3 cup mayo

1. mix all the veggies in a large bowl

2. mix the seasoning ingredients together in a small bowl than add the sour cream-mayo mixture together by hand making sure it is not over whipped

3. add it to the large bowl with the veggies and hand toss really well. 

4. cover and let stand for 30 minutes.  you may want to add more dijon, pepper or salt depending on how you like it. 





THE END: grab a plate, a slice of watermelon, a cold cider, a fresh baked roll, pile on the meat add some slaw and enjoy.

~xoxo mo