ingredients
1 2 - 2 1/4 pound deli-roasted chicken
1 tablespoon olive oil
1 medium onion, cut into 1/4-inch-thick slices
1/3 cup cider vinegar or white wine vinegar
1/2 cup tomato sauce
3 - 4 tablespoons seeded and finely chopped fresh red and/or green hot chili peppers
2 tablespoons snipped fresh thyme
2 tablespoons molasses
2 tablespoons water
1/2 teaspoon salt
4 sandwich buns, split
Bread-and-butter pickle slices
directions
1.Remove meat from chicken (discard skin and bones). Use two forks or your fingers to pull meat into shreds.
2.In a large skillet, heat the olive oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally to separate into rings. Add vinegar; cook and stir 1 minute more.
3.Stir in tomato sauce, chile peppers, thyme, molasses, water, and salt. Bring to boiling. Add the chicken; tossing gently to coat. Heat through. Serve on rolls with pickle slices. Makes 6 sandwiches.
