BBQ Chicken Sloppy Joes (Print-Friendly Version)
Ground chicken and BBQ sauce fill soft buns, finished with tangy coleslaw and pickles for balanced flavor.
# What You'll Need:
→ Sloppy Joe Filling
01 -
2 tablespoons neutral oil, divided
02 -
1 medium yellow onion, finely chopped
03 -
Kosher salt, to taste
04 -
1/2 red bell pepper, seeds and ribs removed, finely chopped
05 -
1 jalapeño, finely chopped
06 -
3 garlic cloves, finely chopped
07 -
450 grams ground chicken
08 -
310 milliliters canned crushed tomatoes
09 -
1 1/2 teaspoons chili powder
10 -
Freshly ground black pepper, to taste
11 -
120 milliliters Kansas City-style BBQ sauce
→ Creamy Coleslaw
12 -
1/2 head green or purple cabbage, shredded
13 -
1 medium carrot, peeled and grated
14 -
1 scallion, thinly sliced
15 -
6 tablespoons mayonnaise
16 -
1/3 cup fresh cilantro, coarsely chopped
17 -
1 tablespoon apple cider vinegar
18 -
1 tablespoon sugar
19 -
3/4 teaspoon kosher salt
→ Assembly
20 -
4 brioche or white hamburger buns, toasted
21 -
Dill pickle slices, for serving
# How to Make It:
01 -
Heat 1 tablespoon of neutral oil in a large cast-iron or stainless steel skillet over medium heat. Add chopped onion and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onion softens, about 6 minutes. Add bell pepper and jalapeño, and cook until beginning to soften, approximately 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
02 -
Push the onion mixture to the edges of the pan. Pour in remaining tablespoon of oil and add ground chicken, seasoning with 1 teaspoon salt. Cook, breaking the chicken into small pieces, until browned, about 5 minutes. Stir in crushed tomatoes and chili powder, seasoning generously with black pepper. Increase heat to high, bring to a simmer, and cook until the mixture thickens slightly, 3 to 4 minutes.
03 -
Reduce the heat to medium and stir in BBQ sauce. Simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Taste and season with additional salt or pepper if necessary. Remove from heat.
04 -
In a large bowl, combine shredded cabbage, grated carrot, sliced scallion, mayonnaise, chopped cilantro, apple cider vinegar, sugar, and 3/4 teaspoon salt. Toss thoroughly to coat the vegetables evenly.
05 -
Spoon the chicken mixture onto the cut sides of bottom buns. Top each with generous coleslaw and several dill pickle slices. Close with top buns and serve immediately.
# Additional Tips:
01 -
Leftover filling may be stored in an airtight container in the refrigerator for up to four days.