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BBQ Chicken Sloppy Joes with Coleslaw and Pickles Recipe

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This flavorful ground chicken sandwich recipe features a savory mix of ground chicken cooked with aromatic vegetables, crushed tomatoes, and Kansas City-style BBQ sauce. It’s topped with a crunchy, tangy cabbage slaw tossed in a zesty dressing, creating a perfect balance of spicy, sweet, and smoky flavors served on toasted brioche buns with dill pickles.

Ingredients

For the Chicken Mixture

  • 2 Tbsp neutral oil, divided
  • 1 medium yellow onion, finely chopped
  • Kosher salt, to taste
  • 1/2 red bell pepper, seeds and ribs removed, finely chopped
  • 1 jalapeño, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 lb ground chicken
  • 1 1/4 cups canned crushed tomatoes
  • 1 1/2 tsp chili powder
  • Freshly ground black pepper, to taste
  • 1/2 cup Kansas City-style BBQ sauce

For the Slaw

  • 1/2 head green or purple cabbage, shredded
  • 1 medium carrot, peeled and grated
  • 1 scallion, thinly sliced
  • 6 Tbsp mayonnaise
  • 1/3 cup coarsely chopped fresh cilantro
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp sugar
  • 3/4 tsp kosher salt

To Assemble

  • 4 brioche or white hamburger buns, toasted
  • Dill pickle slices, for serving

Instructions

  1. Sauté the Vegetables: In a large cast-iron or stainless steel skillet over medium heat, heat 1 Tbsp. of the neutral oil. Add the finely chopped onion and season with 1/2 tsp salt. Cook, stirring occasionally, until the onions start to soften, about 6 minutes. Add the red bell pepper and jalapeño, cooking and stirring occasionally until they begin to soften, approximately 5 minutes. Stir in the garlic and cook until fragrant, about 1 more minute.
  2. Cook the Chicken: Push the sautéed vegetable mixture to the edges of the pan. Pour in the remaining 1 Tbsp. oil and add the ground chicken, seasoning with 1 tsp salt. Break up the chicken into small pieces and cook until browned, about 5 minutes. Add the crushed tomatoes and chili powder, seasoning with freshly ground black pepper. Increase the heat to high and bring the mixture to a simmer. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
  3. Finish the Chicken Mixture with BBQ Sauce: Reduce the heat to medium and stir in the Kansas City-style BBQ sauce. Bring the mixture back to a simmer and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Season with additional salt and pepper if needed, then remove from heat.
  4. Prepare the Cabbage Slaw: In a large bowl, combine the shredded cabbage, grated carrot, sliced scallion, mayonnaise, chopped cilantro, apple cider vinegar, sugar, and 3/4 tsp salt. Toss everything thoroughly to ensure the slaw is evenly coated in the dressing.
  5. Assemble the Sandwiches: Spoon the hot chicken mixture onto the cut sides of the toasted bottom buns. Top with a generous amount of the cabbage slaw and add dill pickle slices. Close the sandwiches with the top buns and serve immediately.

Notes

  • Using a cast-iron or stainless steel skillet helps achieve a nice browning on the ground chicken.
  • Adjust the amount of jalapeño according to your preferred spice level.
  • For a lighter version, substitute mayonnaise in the slaw with Greek yogurt.
  • To keep the buns from getting soggy, toast them well and add the slaw just before serving.
  • Leftover chicken mixture can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://recipesbyliza.com/bbq-chicken-sloppy-joes-with-coleslaw-and-pickles-recipe/