Chipotle Pulled Chicken Sandwiches

🥘 Ingredients

• adobo sauce
  2 oz
• apple
  2 unit
• brioche buns
  4 unit
• chicken stock concentrate
  2 unit
• chipotle powder
  1 tsp
• olive oil
  2 tsp
• pulled chicken
  1 lb
• salt
• scallions (greens and whites separated)
  4 unit
• shredded carrots
  8 oz
• sour cream
  1/2 c
• sugar
  2 tsp
• vegetable oil
  2 tsp
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• medium bowl
• medium pan
• small bowl

1. 

   1

   Wash and dry all produce. Trim, then thinly slice scallions . Halve, core, and thinly slice apple .

   scallions: 4 unit (greens and whites separated), apple: 2 unit
2. 

   2

   In a medium bowl , toss together scallion greens, apple, shredded carrots , 1 tablespoon white wine vinegar (save the rest for step 4), a large drizzle of olive oil , 1 teaspoon sugar , and a large pinch of salt . Set aside to marinate.

   shredded carrots: 8 oz, white wine vinegar: 3.333 tbsp, olive oil: 2 tsp, sugar: 2 tsp, salt
3. 

   3

   Tear pulled chicken into smaller, bitesized pieces. Heat a large drizzle of vegetable oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add chicken, scallion whites, 1/4 teaspoon chipotle powder (we'll use the rest later), and a large pinch of salt. Toss to combine. Cook until chicken is warmed and starting to crisp at edges, ⏱️ 3 minutes to ⏱️ 4 minutes .

   pulled chicken: 1 lb, vegetable oil: 2 tsp, chipotle powder: 1 tsp
4. 

   4

   Stir 1/4 cup water, remaining vinegar, adobo sauce , and chicken stock concentrate into pan with chicken. Bring to a simmer and cook until sauce is thick and coats meat, ⏱️ 1 minutes to ⏱️ 2 minutes .

   adobo sauce: 2 oz, chicken stock concentrate: 2 unit
5. 

   5

   In a small bowl , stir together sour cream , a pinch of chipotle powder, 1 teaspoon water, and a pinch of salt. Taste and add more chipotle if you like it spicy. Split brioche buns in half. TIP: Enjoy a toasty bun? Toast the split buns in a toaster or in a 425 degree oven for ⏱️ 3 minutes to ⏱️ 4 minutes .

   sour cream: 1/2 c, brioche buns: 4 unit
6. 

   6

   Spread chipotle crema on cut side of buns, then fill buns with chicken and a little bit of slaw. Serve with remaining slaw on the side.