Saucy BBQ Chicken Sandwiches with Pepper and Scallion Potato Salad —

For the potato salad:
2 ˝ lbs small potatoes
2 oz jarred hot banana pepper rings (about 3 tablespoons chopped)
2 Tablespoons juice from the banana pepper jar
1 small red bell pepper
4 scallions chopped
3 Tablespoons cider vinegar
˝ cup olive oil
salt and pepper

For the chicken:
1 cup chicken stock
1 cup lager style beer
4 6 oz boneless, skinless chicken breasts
2 Tablespoons olive oil
2 garlic cloves chopped
1 medium onion finely chopped
2 Tablespoons Wocestershire sauce
1 Tablespoon hot sauce
2 Tablespoons grill seasoning blend (or Essence of Emeril)
3 Tablespoons dark brown sugar
4 Tablespoons tomato paste
6 Sandwich buns

Chuck up the potatoes, cutting them into large bite-sized pieces, and placed them in a pot with water to cover. Bring to a boil, then simmer until tender, 10-12 minutes. Drain the potatoes and return them to the hot pot to dry them out. Add the hot peppers, bell peppers, and scallions to the pot., then dress everything with a splash of the banana pepper juice and vinegar. Toss to combine and then drizzle with the olive oil to coat the salad evenly. Season with salt and pepper.

White the potatoes work, bring the stock and beer to a simmer in a small or medium skillet. Slide in the chicken breasts and gently poach for 10 minutes turning once after 5 minutes. (I baked them in the liquid, basically the same – frozen breasts for about 45-50 minutes in a 375 oven I think).

While the chicken poaches, heat a second medium skillet over medium low heat. To the hot skillet add the remaining 2 Tablespoons olive oil and the onions. Gently sauté until cooked through and then add the garlic and sauté a bit more. Turn off the heat and set the pan aside.

Combine the Worcestershire, ot sauce, grill seasoning, brown suger, and tomato pasate in a medium bowl. Add 2 ladles of the poaching liquid to the bowl and mix well. Take the chicken breasts and pull them apart with 2 forks. Then add the shredded chicken to the bowl. Then stir the chicken mixture into the pan with the onions and combine well. Reheat together for 5 to 10 minutes add some more of the poaching liquid to make your chicken as saucy as you like.

Stuff the buns with your chicken, and serve with the potato salad.

Source: Christina
Author: unknown