We doctored up chili sauce with mango chutney, then tossed it with shredded chicken for a tasty sandwich that truly satisfies!
- In bowl, combine chili sauce, chutney, vinegar, and 1/2 cup water; reserve.
- Sprinkle seasoning and salt over all sides of chicken thighs.
- In a large nonstick skillet, heat oil over medium heat. Add chicken; cook, turning once, until browned, 4-5 minutes per side. Remove chicken from skillet.
- To drippings in skillet, add onion; cook, stirring occasionally, until softened, about 10 minutes, adding garlic during last 30 seconds of cooking time.
- Return chicken and any accumulated juices to skillet; add reserved sauce mixture. Bring to boil; reduce to medium-low. Cover; cook until chicken is no longer pink in centers, about 15 minutes.
- Transfer chicken to bowl; cool slightly. Using 2 forks, shred chicken; return to sauce. Divide chicken mixture evenly among rolls.
- If desired, serve with potato salad, coleslaw, and pickles.
- This recipe originally appeared in our print magazine.
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