BBQ Pulled Chicken Sandwiches!

Tonight I am making BBQ Pulled Chicken Sandwiches! This recipe is from Elie Krieger's cookbook, So Easy. It has homemade BBQ sauce and is soo delicious! I make the same sauce and use it for other BBQ recipes, like pulled pork, and ribs! My family enjoys it with corn on the cob and homemade french fries! When making the french "fries" make sure you use parchment paper on your sheet pan or they will stick and become a disaster! Enjoy!

BBQ Pulled Chicken Sandwiches

Ingredients

• 1 tablespoon canola oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (14-ounce) can low-sodium tomato sauce
• 1/4 cup tomato paste
• 1/2 cup water
• 1/3 cup apple cider vinegar
• 5 tablespoons molasses
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon liquid smoke
• 1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups)
• 6 whole-wheat hamburger rolls
• 6 large green lettuce leaves

Directions

Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.

Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.

Per Serving

Calories 440; Total Fat 12 g; (Sat Fat 2.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 36 g; Carb 47 g; Fiber 5 g; Cholesterol 95 mg; Sodium 400 mg

Excellent source of: Protein, Fiber, Niacin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc

French "Fries"

Ingredients

• 2 large baking potatoes, unpeeled
• 2 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/3 teaspoon freshly ground black pepper
• 1/2 teaspoon minced fresh garlic
• 1/2 teaspoon minced fresh rosemary leaves

Directions

Preheat the oven to 400 degrees F.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan covered with parchment paper, and drizzle with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.