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Toasted Chicken and Ancho Chili Sandwich
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1986
In any salad or sandwich using cooked chicken, the quality depends on not overcooking the chicken and on shredding it by hand rather than cutting it. Once you have made the ancho chili puree, the sandwich is very easy and satisfying beyond what the unprepossessing list of ingredients would suggest.
Ingredients
2 2 quarts ½ teaspoon
Method
Put the chicken breasts in the chicken stock and bring to a boil. Turn the heat down and simmer just until the juices run white and not rose colored when the chicken is pierced with a thin skewer, about 20 minutes.
Take the chicken out and let it cool. Remove the skin and pull the meat off the bones. Pull the meat into pieces roughly
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