Years ago I was trying to figure out what to do with some leftover chicken and came up with this recipe for “chicken-que” that is patterned after pork barbecue. You can cook the chicken all day in the crock pot or, if you want some fresh chicken stock, heat it on the stove for several hours. Toss the shredded chicken with some zesty, homemade barbecue sauce and you are in for great treat!
I like to make sandwiches using fresh rolls and the chicken-que topped with creamy, crunchy coleslaw (recipe follows.)
Ingredients for the Chicken
- 3 to 4 lb. whole chicken
- 1 sweet onion, peeled and quartered.
- 2 celery stalks, cut into large pieces
- Smoked Spanish hot paprika, to taste (I like Savory)
- Salt and pepper to taste
Season the chicken with the salt, pepper and paprika. Place it in a large pot, add the celery and onion, and cover with water. Bring to a boil, and then simmer for 4 to 5 hours, until the chicken is falling off the bones.
Strain the liquid in a fine-mesh colander if you want homemade chicken stock.
Remove the chicken meat (I use both white and dark) from the bones and skin, and place in a large bowl. Shred it with a fork.
Barbecue Sauce Ingredients
- 1 cup ketchup
- ½ cup Buffalo wing sauce (I use Texas Pete)
- 1/4 cup cider vinegar
- 1/8 cup dark brown sugar
- 1 tablespoon olive oil
- 2 teaspoons smoked Spanish hot paprika
- 3 cloves garlic, minced
- Crushed red pepper to taste
- Hot sauce to taste
- Salt to taste
Preheat oven to 325 degrees F. Heat the olive oil in a saucepan. Add garlic and sauté for a couple of minutes. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.
Mix the sauce and chicken and place in a sprayed casserole dish. Cook for 25 minutes.
Creamy Crunchy Coleslaw Ingredients
- 2 cups green cabbage, coarsely chopped
- 1 ½ cups purple cabbage, coarsely chopped
- 3 carrots, chopped into small pieces
- ½ cup light mayonnaise
- 2 tablespoons spicy brown mustard (Dijon works well, too)
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- Salt and fresh ground pepper to taste
Place the chopped cabbage and carrots in a large bowl. In a medium bowl, mix together the mayonnaise, mustard, vinegar, sugar, salt and pepper.
Add the dressing to the cabbage mixture and blend well.
Refrigerate for at least an hour before serving.
Take a sandwich roll and add a big helping of the chicken-que. Top with the creamy, crunchy coleslaw. Serve with chips, fruit salad and a big glass of iced tea – Yum!
Eat, drink and be merry!
I’ve made turkey-que from a turkey breast, but your sauce (we used to call it “soption” because we used the rolls to sop up the sauce) looks really good. The paprika is interesting.