Chipotle and Orange Pulled Chicken Sandwich with Southwest Slaw

Chipotle and Orange Pulled Chicken Sandwich with Southwest Slaw

by Kristen on March 9, 2012

Chipotle and Orange Pulled Chicken Sandwich with Southwest Slaw

I have to admit, I’ve never been a huge fan of chicken. It always seems so bland and boring. Since deciding to stop calling myself a vegetarian, I only eat meat that seems worth my while. (Think double smoked bacon, crispy fried chicken skin, pâté and confit) If it’s not rich, fatty and overflowing with flavour, I’m not interested. So when I read a recipe for boneless, skinless chicken breasts, I’m usually not, well, interested in it.

Chipotle and Orange Pulled Chicken Sandwich with Southwest SlawPut the word ‘pulled’ in front of meat and the whole story changes. Add the word ‘chipotle’ and give it a kick ass good review, and I’ll keep reading. I was given this recipe by a local vancouver chef and reader of my blog. His raving review had me making it the day after he sent me the recipe. Less than a week later, here I am making it again.

The chicken is so soft and tender that it literally pulls apart into thin threads. There’s a good kick of smoky heat from the chipotles and sweetness from the orange juice. It’s the best damn pulled chicken I’ve ever eaten.

I’ve served it on soft shelled tortillas for dinner, scooped up the leftovers on crackers for lunch. This time I’ve topped it with a crunchy southwest inspired slaw on a crispy baguette. The possibilities are endless, how would you serve this?

Thank you Doug for sharing this recipe!

Chipotle and Orange Pulled Chicken Sandwich with Southwest Slaw

5.0 from 3 reviews
Chipotle and Orange Pulled Chicken Sandwich with Southwest Slaw
 
Prep time
Cook time
Total time
 
Spicy, smokey and sweet pulled chicken topped with a crunchy slaw for the perfect lunch. Swap the baguette for a tortilla for a light dinner!
Author:
Serves: 4
Ingredients
  • 2 boneless skinless chicken breasts
  • 6 garlic cloves, finely diced
  • 6 chipotle peppers in adobo sauce, finely diced
  • 2 cups orange juice
  • ¼ C Worcestershire sauce
  • 1 tablespoon dijon mustard
  • Salt and pepper
  • Olive oil
  • 2 cups thinly sliced red cabbage
  • 1 grated carrot
  • ¼ cup finely minced onion
  • Juice from ½ lime
  • 1 teaspoon honey
  • 1 teaspoon cider vinegar
  • Pinch of salt
Instructions
  1. Season chicken breasts with salt and pepper
  2. Add oil to hot pan, add garlic saute for 1 minute. Add chipotle peppers and sauté for 2 more minutes. Add worcestershire and mustard and stir to combine.
  3. Add a small amount of OJ to the pan and stir. Add chicken breasts to pan and fill with orange juice until it comes up to half the height of the chicken breasts.
  4. Bring to a simmer then cover with lid.
  5. Simmer for at least 2 hours, checking occasionally that it is just simmering and not boiling and that OJ has not evaporated (keep the level more or less constant)
  6. Remove the chicken breasts and shred with a fork.
  7. Reduce the sauce slightly then pour over shredded chicken and stir to combine. Set aside.Combine lime juice, honey, vinegar and salt in a small bowl. Set aside.
  8. In a large bowl toss cabbage, carrot and onion. Add dressing and toss to coat.
  9. On a baguette, bun or tortilla add a generous helping of the chipotle and orange pulled chicken and top with the southwest slaw.

 

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{ 15 comments… read them below or add one }

Drew

As always Kristen, looks amazing! Will definitely be trying this one soon!

Reply

Kristen

Thanks, Drew! I’d love to hear what you thought of it after you make it. I predict you are going to love it :)

Reply

Danguole

This looks divine! Love the photos. I also used to be vegetarian and slowly transitioned out… Except I really like chicken!

Reply

Kristen

Thanks, Danguole! It’s hard to stay vegetarian forever. I was for a really long time, but eventually I just couldn’t resist anymore. I’m learning to love chicken now too!

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Samantha

Thank you for this recipe! It was AMAZING! We served them as tostadas with avocado with shredded lettuce. YUM!

Reply

Kristen

Hey Samantha,

That makes me so happy to hear you enjoyed it! I love your idea about serving it as tostadas. I will be trying that next time for sure!!

Reply

Lisa

I just made this last night. Thanks for sharing this wonderful recipe. It was some of the best shredded chicken I have ever had! I tripled the recipe and cooked it in my big dutch oven on the stove – definitely happy that we have a lot left over!

Reply

Kristen

I’m so happy to hear that it turned out. I just love this recipe too!

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Chelsea

This was one of the BEST recipes I’ve made! My husband said he would be happy to eat it for every meal for the rest of his life! I made it in my dutch oven on the stove top as well. I had to use canned chipotles in adobo sauce because I couldn’t find fresh or dried in our commissary on our military base in Germany, so I reduced the number of peppers and it turned out amazing! Thanks so much for our new favorite meal.

Reply

Kristen

That’s such great news! It is also one of my fav’s :)

Reply

christopher garrett grimes

Are the chipotles dried, in adobo sauce, or neither?

Thank you for any reply.

Reply

Kristen

Hey Christopher,

I used chipotle peppers in adobo sauce :)

Reply

christopher garrett grimes

Thank you so much!!!!!

I’m going to make this, this weekend.

Reply

Sam

This looks delish – although 6 chipotles in adobo for 2 breasts seems like a lot. What was the spiciness level on this? I don’t mind heat, but would like to know if making this for others. Also, could this be done in a crock pot?? Thanks – I look forward to trying it out!

Reply

Kristen

Hi Sam,

It does sound like a lot but 6 is how many chipotle peppers I use. There is a decent bite to it so if you are concerned just cut down the amount you use :)

Although I’ve never tried making this in a crock pot my guess is that it would work.

Hope you one this recipe as much as I do!

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