Posted by Emma Barker on Tuesday, August 16, 2011 Under: entrees
Lately, I've been up to a whole lot of nothin'. Being unemployed was kind of relaxing at first, but now I feel about ready to have some structure in my life. At the moment, my job is finding a job. Hopefully I'll be promoted soon to the position of having a job. Until then, I get to enjoy having lots of time to make myself lunch.
Barbecue sauce is weird, because it's made out of things that seem like they shouldn't go together but actually totally should: tomato sauce, vinegar, and molasses. If you take a chance, mix those things together and slather them on some meat, your faith will be rewarded with deliciousness. If you take it a step farther and make the meat into a sandwich, you get deliciousness in a portable form. Meaning that you can take it outside and walk around with it, saying hi to the people you meet with barbecue sauce dripping down your face. That's never a bad thing.
*makes a bunch of barbecue sauce and a sandwich
Spicy Barbecue Sauce:
1 8oz can tomato sauce
1/3 cup full flavor molasses
2 tbsp white wine vinegar
2 tbsp granulated sugar
1 tsp pureed chipotles in adobo (buy a can of chipotles in adobo and puree in a blender. Yes, you'll have a lot of extra, which you can freeze and use to make things spicy when you feel so inclined)
1/2 tsp cayenne pepper
1/2 tsp salt
Barbecue Chicken Sandwich:
2 boneless skinless chicken thighs, thawed
4 tbsp spicy barbecue sauce
a sandwich roll or a hunk of sourdough baguette
a few slices of monterey jack cheese
To make barbecue sauce, mix tomato sauce, molasses, vinegar, sugar, pureed chipotles, cayenne pepper, and salt in a saucepan over high heat. Bring to a boil, then lower the heat and simmer until the sauce thickens slightly. Store sauce in an airtight container in the fridge to use within a few days or freeze it to use some other time.
To make the sandwich, preheat the oven to 300 degrees F. Cook the chicken thighs unseasoned in an oven safe dish for 25 minutes. Pull the chicken out of the oven and pour 2 tablespoons of barbecue sauce over it. Return to the oven and cook for 5 more minutes. Pour the remaining 2 tablespoons of barbecue sauce over the chicken and cook for 5 more minutes, until the chicken is fully cooked. Cut the cooked chicken into bite-size pieces. Put a few slices of monterey jack cheese into a sandwich roll and toast the roll to melt the cheese. Then put the chicken in the middle of the roll and eat your sandwich. You may need a fork.
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