Tag Archives: pickled

Slow Cooker Chicken Bahn Mi

Basically, I’m in love with any sort of meal that involves meat between two slices of crusty bread, aka the glorious “sandwich”!  This version is known as a Bahn Mi and is of Vietnamese roots…Now, I do not claim this to be truly authentic, like from those great Viet markets along the gulf coast of Texas.  I do, however, claim that this juicy pull-apart sweet heat sandwich WILL knock your socks off and be a keeper when at a loss for a dinner idea!

*Feel free to tweak the ‘spicy mayo’ to your liking.  I like mine pretty spicy, so I typically add more Sriracha to kick it up!

**I use my mandolin to cut the veggies for the pickled slaw; be careful as these are SHARP!  You can also cut with a knife or in round slices.

***Feel free to use pork or even shrimp (Just don’t put the shrimp in the slow-cooker please ;).  Also, you can make this into a rice bowl, a salad, tacos or even lettuce wraps!

The Starting Lineup

  • 1 pckg chicken breasts (about 2 pounds)
  • 1/3 cup chicken broth (or water)
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup Brown sugar
  • 1/4 tsp each garlic powder, cayenne, smoked paprika, red pepper flake

Pickled Slaw

  • 2 carrots, peeled and cut into matchsticks
  • 1 cucumber, peeled and cut into matchsticks
  • 1 jalapeno thinly sliced
  • 2 Tbsp rice vinegar
  • 1/2 cup water
  • Pinch of both salt and sugar

Spicy Mayo

  • 3 Tbsp mayonnaise
  • 1 Tbsp sweet chili sauce
  • 1 Tbsp sriracha
  • pinch of salt and pepper
  • squeeze of lime juice

Garnish

  • Lime wedges
  • Fresh cilantro
  • Crusty French rolls

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Slow Cooker:  Spray the slow cooker with non-stick spray and place in the chicken.  Next whisk together all of the remaining ingredients and pour over the chicken.  Cover and cook on low for 7-8 hours or high for 4 hours.  *When finished, shred with two forks and keep in the pans juices.

In a small pan, bring the 2 Tbsp rice vinegar, 1/2 cup water and a pinch each of salt and sugar to a boil.  Place the thinly sliced carrots, cucumber and jalapenos into a bowl and pour the hot vinegar/water over top.  Cover and allow to “pickle” for at least 30 minutes.  *This can be made ahead of time and kept in the refrigerator overnight as well.

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Spicy Mayo:  Combine all the ingredients in a small bowl and whisk together.  Feel free to tweak the ingredient amount to your liking.

To assemble:  Slice each crusty roll in half lengthwise (I like to give it a light toasting), then slather on a good amount of your spicy mayo on each side.

Lay down some of the sweet-heat, shredded chicken and top with the pickled vegetables.  Finally, garnish with the chopped, fresh cilantro, a squeeze of lime and the top of the toasted roll!  Enjoy!

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Easy Escabeche (pickled jalapeños)

We eat A LOT of Mexican food around here and frequent quite a few taqueria’s  (taco, burrito, etc shop for my English only speaking friends) for authentic grub, where we also load up on their escabeche.

Since I do make spicy dinners so very often I thought I’d try my hand at making my own pickled jalapeños.  Dang, it’s so simple!  I also realize I’m not actually “canning” the escabeche here, but these will last a LONG time in your fridge, if you don’t munch them all up first!

The Starting Lineup

  • 1 cup white vinegar
  • 1 cup water
  • 6 jalapeños
  • 2 carrots
  • 1 white onion
  • 1 bay leaf
  • 2 Tbsp kosher salt
  • 2 tsp whole black peppercorns
  • 5 cloves garlic, peeled  

First we’ll peel and cut our carrots into thick slices a bit on the diagonal, peel the 5 cloves of garlic, cut the white onion into wedges and thickly slice the jalapeños.  *you’re more than welcome to leave them whole too.  

I like our jalapeño escabeche to be pretty dang spicy, so I do NOT remove the seeds or pith.  However, if you want a more mild version, than do just that!  They’ll still be flavorful, but a tad less burn-your-face-off hot. 😉 *if you have sensitive hands, wear gloves! 

 

In a large pot, combine every single ingredient listed above and bring to a low boil/simmer for about 10 minutes.  The jalapeños will turn from a bright green shade to almost a drab army green.  Remove pot from heat and set aside to cool. 

  

Careful of enhaling the steam off of this…trust me. 😉

  

Once this has cooled a bit, transfer to a clean jar.  Seal tightly and place in the refrigerator for at least 24 hours.  *I took ours out to sample at the exact 24 hour mark and they were perfect! 

  

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