The smoky flavor of chipotle flavors these delicious shredded chicken and pepper sandwiches served with a mouthwatering barbecue sauce.
What You’ll Need
1 tablespoon olive or vegetable oil
16 skinless, boneless chicken thighs (about 2 pounds)
1 large red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 large sweet onion, thinly sliced (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup (Regular or Healthy Request®)
3/4 cup water
1/4 cup cider vinegar
2 tablespoons packed brown sugar
1 teaspoon ground chipotle chile pepper
1 package (13 ounces) Pepperidge Farm® Sesame Topped Hamburger Buns
Shredded Cheddar cheese
How to Make It
1 Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes until it’s well browned on both sides. Remove the chicken and set aside.
2 Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.
3 Stir the soup, water, vinegar, brown sugar and ground chipotle chile pepper in the saucepot and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is fork-tender.
4 Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.
5 Cook for 10 minutes or until the sauce is thickened.
6 Serve the chicken mixture on the buns. Top with the cheese, if desired.
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SOURCE: Campbells Kitchen