Description
A quick and spicy weeknight meal, combining ground chicken with a tangy Cajun sauce for a messy, flavorful sandwich experience.
Ingredients
Scale
- 680 g (1.5 lb) ground chicken
- 1 medium yellow onion, finely chopped (150 g)
- 1 medium bell pepper, finely chopped (120 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (34 g) tomato paste
- 120 ml (1/2 cup) ketchup
- 120 ml (1/2 cup) low-sodium chicken broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (12 g) brown sugar, packed
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp (8 g) Cajun seasoning
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper
- 1 tbsp (8 g) all-purpose flour
- 1 to 1 1/4 tsp (5–6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) butter or oil
- 4 sturdy sandwich buns, toasted
Instructions
- Prep the aromatics and spices: Chop onion, bell pepper, and mince garlic. Measure out the spices.
- Sauté the vegetables: Heat butter or oil in a skillet and cook onion and bell pepper until soft, about 5 minutes. Add garlic and cook for 30 seconds.
- Brown the chicken: Increase heat, add ground chicken, and brown for 4–5 minutes. Drain excess liquid if needed.
- Build the sauce: Stir in tomato paste and flour, cook for 1 minute, then mix in ketchup, chicken broth, Worcestershire, brown sugar, and apple cider vinegar.
- Simmer and thicken: Reduce heat, simmer uncovered for 5–7 minutes, stir frequently, and adjust seasoning.
- Toast buns and assemble: Toast buns, spoon the filling on each, and serve with pickles or slaw.
Notes
Serve with dill pickles and slaw. The filling can be stored for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 17g
- Sodium: 810mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg