Ingredients:

NutritionSortLoading...
Loading...

1 bag pre-cut slaw mix

½ cup chicken stock

1 lb chicken thighs

3 tbsp mayo

1 tbsp smoked paprika

½ tsp garlic powder

1 tsp onion powder

¼-½ tsp cayenne (optional, to taste)

⅛ tsp ground thyme

⅛ tsp ground allspice

¼ tsp pepper

4 tsp brown sugar

2 tbsp vegetable oil

5 ½ tbsp white vinegar (divided)

Ciabatta rolls, for serving

Select allAdd

Directions:

1. Set oven to 375ºF and cover sheet pan with foil

2. Prep: In a small bowl mix spices, 1 tsp salt and brown sugar, then cut rolls in half

3. Heat oil in a medium saucepan (big enough for all the chicken to spread out with minimal touching) over high heat and add chicken. Leave to brown on one side for about 2 minutes, then top the chicken with the spice mix and cook for another minute

4. Pour stock and vinegar (4 tbsp) into pot, and bring to a boil, then reduce to a simmer and cover. Cook chicken on low heat for about 25 minutes

5. Put 2 handfuls of slaw mix into a medium bowl. In another smaller bowl, mix the mayo, 1 ½ tbsp vinegar, sugar, salt and pepper and then toss with the slaw. (Or alternatively, mix the dressing in the large bowl and then add the slaw mix to the dressing for less dishes)

6. When chicken is done, shred it. If there is extra liquid in the pot, reduce until it can stick to the chicken

7. Toast rolls and spread mayo on both sides

8. Add chicken and slaw, make into a sandwich, and enjoy!