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Clean recipe · delish.com

BBQ Chicken Sloppy Joes

I'm upgrading sloppy joes from lunchtime loser to a BBQ chicken-filled weeknight winner with just the right combination of fresh and pre-made ingredients.

Original recipe: delish.com

Yield:
4 servings
Prep:
20 min
Cook:
0 sec
Total:
40 min
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Ingredients

  1. 2 tbsp. neutral oil, divided
  2. 1 medium yellow onion, finely chopped
  3. Kosher salt
  4. 1/2 red bell pepper, seeds and ribs removed, finely chopped
  5. 1 jalapeño, finely chopped
  6. 3 garlic cloves, finely chopped
  7. 1 lb. ground chicken
  8. 1 1/4 c. canned crushed tomatoes
  9. 1 1/2 tsp. chili powder
  10. Freshly ground black pepper
  11. 1/2 c. Kansas City-style BBQ sauce
  12. 1/2 head of green or purple cabbage, shredded
  13. 1 medium carrot, peeled, grated
  14. 1 scallion, thinly sliced
  15. 6 tbsp. mayonnaise
  16. 1/3 c. coarsely chopped fresh cilantro
  17. 1 tbsp. apple cider vinegar
  18. 1 tbsp. sugar
  19. 4 brioche or white hamburger buns, toasted
  20. Dill pickle slices, for serving

Instructions

  1. In a large, cast-iron or stainless steel skillet over medium heat, heat 1 Tbsp. oil. Add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until onions start to soften, about 6 minutes. Add bell pepper and jalapeño and cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
  2. Push onion mixture to edges of pan. Pour in remaining 1 Tbsp. oil, then add chicken; season with 1 tsp. salt. Cook, breaking up chicken into small pieces, until browned, about 5 minutes. Add tomatoes and chili powder; season with pepper. Increase heat to high and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
  3. Reduce heat to medium and stir in BBQ sauce. Bring to a simmer and cook, stirring occasionally, until sauce is thickened, about 5 minutes; season with salt and pepper, if needed. Remove from heat.
  4. In a large bowl, toss cabbage, carrot, scallion, mayonnaise, cilantro, vinegar, sugar, and 3/4 tsp. salt.
  5. Spoon chicken mixture onto cut sides of bottom buns. Top with coleslaw and dill pickles, then close with top buns.