Last night I was in the mood for something totally different, so I decided to make barbecue chicken sandwiches with creamed kale and corn. Despite the various elements to this dish, it was quite easy to make, especially if you take help from the store!
Barbecue Chicken
- 1/2 Roasted Chicken, fork shredded, skin chopped and incorporated
- BBQ sauce of choice
- Hamburger Buns, toasted (next time I would use sturdier buns)
Red Cabbage Slaw
- Red Cabbage, thinly sliced
- Scallions, sliced
- Carrots, shredded (in food processor)
- Shallots, thinly sliced
- Red Wine Vinegar
- Mayonnaise
- Whole Grain Mustard (heaping tablespoon)
- Small dash cumin
- Small dash paprika
- Small dash cayenne pepper
- S&P
- Chili Oil
Creamed Kale (adapted from http://www.saveur.com/article/Recipes/Creamed-Kale)
- Kale, center stalks removed
- Shallots, chopped (regular yellow onion would be fine)
- 1/2 cup chicken stock
- 1/4 cup cream (apx)
- 1 tbs butter
- Dash of Sugar
- White Pepper to taste
- 1/4 tsp Cayenne
- Salt
I started by shredding the chicken, adding the barbecue sauce and setting aside. Next I combined the ingredients for my slaw, playing with the ingredients until it was a nice spicy mustardy flavor. I refrigerated this for about 1 hour before serving to allow the flavors to combine. Next I worked on the kale. I added the kale and chicken stock to a large skillet and simmered over medium heat until most of the liquid had reduced. I added in the shallots and butter, continuing to cook for 2 minutes. Then I added the cream, sugar, white pepper, cayenne and salt, and cooked for 8-10 minutes more, until the kale was tender. Once this had cooked, I turned off the heat and set aside.
When we were ready to eat I reheated the bbq chicken and kale while my corn boiled (4 minutes or so), then assembled dinner
This was a really easy and yum meal! It was nice to have comfort food that wasn't a standard pasta dish. I would absolutely recommend this for entertaining because everything can be made in advance.
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