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Tomatillo Pulled Chicken Sandwiches

Makes: 16 servings
Prep 25 mins Chill  overnight Heat 2 hrs  (high)
Tomatillo Pulled Chicken Sandwiches
Ingredients
  • 2 2 - 2 1/4 pounds  purchased roasted chickens
  • 1  Recipe  Tomatillo-Garlic Sauce
  •  Salt
  •  Ground black pepper
  •  Desired toppings (such as sliced red onion, sliced tomatoes, lettuce leaves, and/or sliced Monterey Jack cheese)
  • 16  ciabatta rolls, split and toasted
Directions The day before::

1. Remove meat from chickens, discarding skin and bones. Using two forks, pull meat apart into shreds. Place shredded chicken in a storage container; cover and chill overnight. Prepare Tomatillo-Garlic Sauce. Transfer to a storage container; cover and chill overnight.

Tailgate day::

2. In a 3-1/2- or 4-quart slow cooker with a car adapter combine shredded chicken and sauce. Cover and heat on high-heat setting about 2 hours or until heated through. Season to taste with salt and pepper.

3. Tightly cover slow cooker and tote in an insulated carrier. Tote desired toppings in an insulated cooler with ice packs.

4. At the tailgating site, plug slow cooker into car adapter and keep chicken mixture warm on warm-heat setting. To serve, fill rolls with chicken mixture and toppings.

From the Test KitchenMust-have equipment:
  • 3-1/2- or 4-quart slow cooker with a car adapter
  • Insulated carrier
  • Insulated cooler with ice packs
Tomatillo-Garlic Sauce
Prep 20 mins Cool 7 hrs  on low or 3-1/2 hours on high
Ingredients
  • 2 11  ounce cans  tomatillos, drained
  • 1  cup  1 cup coarsely chopped onion (1 large)
  • 3/4  cup  loosely packed fresh cilantro leaves
  • 2  tablespoons  lime juice
  • 1  tablespoon  vegetable oil
  • 1  fresh jalapeno chile pepper*, seeded and coarsely chopped
  • 4  cloves  garlic
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
Directions

1. In a blender or food processor combine tomatillos, onion, cilantro, lime juice, vegetable oil, jalapeno, garlic, cumin, salt, and black pepper. Cover and process until smooth.

From the Test Kitchen*Tip:
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Tomatillo Pulled Chicken Sandwiches)
  • Servings Per Recipe 16,
  • cal. (kcal) 291,
  • Fat, total (g) 11,
  • chol. (mg) 65,
  • sat. fat (g) 3,
  • carb. (g) 32,
  • Monosaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 18,
  • vit. A (IU) 292,
  • vit. C (mg) 17,
  • Thiamin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 1017,
  • Potassium (mg) 39,
  • calcium (mg) 30,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Tomatillo-Garlic Sauce)
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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