Braised Chicken Sandwich Recipe
Braised and shredded organic chicken, organic greens, cortido kraut, pickled onions, roasted jalapeno cashew crema, on a toasted Sun Dog bakery roll with your choice of side
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Braised Chicken
Pickled Onions
Roasted Jalapeno Cashew Crema
Sandwich Assembly
Method
Braised Chicken
- 1
Sear the Chicken
In a large pot, heat olive oil over medium-high heat. Season the chicken thighs with salt, black pepper, and smoked paprika. Sear the chicken on both sides until golden brown, about 5 minutes per side.
- 2
- 3
Braised Chicken
Return the chicken to the pot, add chicken broth, and bring to a simmer. Cover and reduce heat to low. Cook for 45 minutes or until the chicken is tender and easily shredded.
- 4
Pickled Onions
- 5
Prepare the Pickling Liquid
In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat over low until sugar and salt are dissolved.
- 6
Roasted Jalapeno Cashew Crema
- 7
Blend the Ingredients
In a blender, combine soaked cashews, roasted jalapenos, lime juice, minced garlic, and water. Blend until smooth and creamy. Add salt to taste.
Sandwich Assembly
- 8
Toast the Rolls
Preheat the oven to 350°F (175°C). Slice the Sun Dog bakery rolls in half and place them on a baking sheet. Toast in the oven for about 5-7 minutes until golden.
- 9
Assemble the Sandwich
On the bottom half of each toasted roll, layer the shredded braised chicken, organic mixed greens, cortido kraut, pickled onions, and a drizzle of roasted jalapeno cashew crema. Top with the other half of the roll.
