BBQ Shredded Chicken &
Cilantro on Toasted
Ciabatta Rolls
Place the thighs, onion, garlic and barbecue sauce in the inner pot. Close the lid and slow cook for
4 to 5 hours.
Cool slightly and remove the chicken meat. Shred and return to the inner pot, mixing with the
sauce. To serve, pile the chicken and sauce liberally on one-half of each roll, top with a slice of
cheese and garnish with the cilantro.
Serves 4.
6
boneless, skinless chicken thighs
1
white onion, peeled, chopped
2 cloves
garlic, peeled, chopped
18 oz.
bottled barbecue sauce
4
ciabatta rolls, split, toasted
4
thin slices provolone cheese
¼ cup
fresh cilantro, chopped
32
Содержание ARC-3000SB
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