December 6th, 2010

Smoky Orange Barbecue Chicken Sandwiches

I’m always looking for quick and easy weeknight meals, especially during the busy holiday season, and these Smoky Orange Barbecue Chicken Sandwiches are the perfect meal for when things get a little crazy.

Smoky Orange Barbecue Chicken Sandwiches
  Plus, I love anything that incorporates chipotles in adobo. They’re canned chili peppers in a smoky, red sauce.  You should be able to find them in the Mexican food section of your grocery store. There are always chipotles in a can than you’ll need for one recipe, but you can freeze leftovers to use later.  They are spicy, so consider using just one in this recipe if you’re not a fan of spicy foods. If you don’t want to use a rotisserie chicken, you can get roughly the same amount of meat from 4 boneless, skinless chicken breast halves. These sandwiches had a great smoky barbecue flavor with a hint of orange.  We like ours topped with a bit of extra barbecue sauce, some sliced tomatoes and dill pickle chips.

Smoky Orange Barbecue Chicken Sandwiches

Preparation 15 min Cook Time 15 min Total Time 0:30

Ingredients

  • 1 supermarket rotisserie chicken
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1-2 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce
  • 1/2 cup ketchup
  • 1/4 cup orange juice concentrate
  • Zest of one orange
  • 1 cup chicken broth
  • Grill seasoning or salt and pepper
  • Romaine lettuce
  • Sliced red onions
  • 4 crusty rolls, split, toasted and buttered

Instructions

  1. Remove chicken meat from rotisserie chicken and shred; set aside.
  2. Heat oil in a large saucepan over moderate heat. Add onion and saute for 3 to 5 minutes or until onions are soft.
  3. Combine garlic, chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth.
  4. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.
  5. Stir in shredded chicken and cook until heated through, about 5 minutes more.
  6. Spoon chicken mixture onto toasted rolls and top with lettuce, sliced onions or other desired condiments and toppings.
Who Dished It Up First: Adapted from Rachael Ray’s 30 Minute Meals.

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Comments

  1. Looks like the perfect week night meal. I need to stop looking at this blog while hungry.

  2. Oh my gosh…yum. Definitely saving this to make soon! Thank you! 🙂

  3. Mmmmm, this sounds super tasty! 🙂

  4. That does sound delicious! And I’m always looking for a quick dinner that doesn’t taste like a shortcut!

  5. that is going onto my short list

  6. I love bbq sandwiches and this one sounds excellent!

  7. What an interesting combination! These sound really good! I need to try this for dinner one day

  8. This sounds great, I love that it has chipotle peppers in it. I need to make this for my hubs, he would love it!

  9. don’t you just love rotisserie chicken? i swear…that was the best invention, ever. this is such an amazing recipe…orange and bbq? it sounds divine. thank you for sharing with tuesday night supper club. and, as always…your photo is amazing!

  10. Made this one last week and it was delicious! Thanks for sharing.

 

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