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BBQ Green Chili Chicken Sandwich Ingredients

4 boneless chicken breast filets
Salt and pepper
1 finely chopped onion
2 4oz cans Hatch green chilis
4 cloves diced garlic
1 1/3 cups Red Mud Barbecue Sauce
1/2 cup apple cider vinegar
Tabasco sauce
6 sliced buns
1-1/2 cups Monterey Jack cheese

Combine the chicken with salt and pepper, onion, garlic and place in a heavy pot with just enough water to cover. Add the barbecue sauce, vinegar and a few drops of Tabasco sauce and bring to a boil. Reduce the heat and simmer until the chicken is well cooked - about 15 to 20 minutes. Remove the chicken from the sauce and shred using two forks.

Boil the remaining sauce that the chicken was in, skimming occasionally until reduced by about half - about 12-15 minutes. Season with more salt and pepper. Add the shredded chicken and reheat. Spoon the mixture onto the rolls and top with green chilis and the Monterey Jack cheese.

Serves 6. Serve with a glass of Malvasia Bianca from Llano Estacado Winery.

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