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    Pulled barbecue chicken baguettes

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    Pulled barbecue chicken baguettes

    • Preparation time: 15 minutes + cooling, freezing and defrosting
    • Cooking time: 35 minutes + 20-25 minutes reheating
    • Total time: 50 minutes + cooling, freezing and defrosting + 20-25 minutes reheating

    Serves: 4

    Ingredients

    1 tbsp oil
    125g frozen Cooks’ Ingredients Diced Onions
    1 pack 6 essential Chicken Thigh Fillets
    400g can tomatoes with olive oil and garlic
    4 tbsp dark brown muscovado sugar
    2-3 tbsp Cooks’ Ingredients Chipotle Paste
    1 tbsp Worcestershire sauce
    ¼ small red cabbage (about 250g), shredded
    1 tbsp Chinese rice vinegar
    520g pack 4 frozen white rustic baguettes
    Approx 4 tbsp mayonnaise, to serve 

    Method

    1. Heat the oil in a large saucepan and soften the onions gently for 5 minutes. Turn up the heat, add the chicken, tomatoes, sugar, chipotle and Worcestershire sauce, then season and simmer for 30 minutes with the lid just ajar, until the chicken is tender. Season, then transfer to a freezer-proof container and allow to cool completely. Cover and freeze for up to 3 months.

    2. Defrost the chicken thoroughly in the fridge on the day of serving. When ready to eat, preheat the oven to 200°C, gas mark 6. Simmer the chicken gently in a covered saucepan on the hob for about 10-15 minutes until piping hot, adding a splash of water to loosen if needed, then pull the meat into shreds using two forks.

    3. As it simmers, toss the cabbage with the vinegar, plus some seasoning and set aside. Bake the baguettes for 10 minutes following the pack instructions.

    4. Let the baguettes cool a little, then split lengthways. Spread mayonnaise across the bottom of each one, then top with spoons of the chicken and sauce, then the cabbage. Eat straight away with any extra cabbage on the side.
     

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