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Why is it working
- Instead of the traditionally used canned or pre -consumed chicken breast, it results in a richer taste and gentle, juicy meat with fresh chicken thighs.
- The base from roux and pureed vegetables is smoother, lighter and tastier than traditional bases that thicken with biscuit or bread crumbs.
- The salt salt region of the marinated banana pepper cuts through the riches of sauce, increasing the brightness and complexity.
According to a story from the sloppy Joe Iowa, the state descendant of the state loose meat sandwich-True or not, Joe is a mainstream decades ago, while his poultry partner is still more -less unique in the other part of Midwest.
Ohio is a chopped chicken sandwich, also known as a “sloppy bird”, basically chicken pot, which is a bun. In the northwestern and central part of the state, this is a cut that is served in schools, ice cream shops and retired homes. The standard recipe calls for a box of chicken breast meat, a box or two cream soups, a slow stove and a pack of burger buns. Many chefs also use biscuits, filling mixtures, bread crumbs or potato chips to thicken the slow cooked filling, making it better.
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The sandwich is easy to prepare and easily enjoyed, as long as Midwesterner acknowledges carbohydrates for carbohydrates, so it has been popular in Ohio since the 1940s. Compact and portable, this chicken dinner walking taco. There is no tomato, sloppy Joe zing, but has its own warm, steam, reassuring attraction.
As you think, some versions can Be boring and pasty. Working on this recipe, I didn't want to think about the sandwich or add something that is not easy to find in the supermarket, which feels like betraying the origin of comfort food. I wanted to stand with a version that is not just comfort like comfort, without much extra effort.
From scratch he got there. Instead of a canned or otherwise pre-cooked chicken breast, I used fresh chicken thighs, which is more forgiving cutting and of course richer. I strive for the thighs to be liked and flavored, destroy them, destroy them, and then make them with a kind of homemade celery cream. The list of ingredients is still short and familiar, but I have replaced bread crumbs used in traditional recipes, such as Roux and pureed vegetables, to keep things simple and relatively light.
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I added the marinated banana peppers to some mouth -watering, with a popular dressing for other sandwiches and pizzas in the Buckeye sandwich shops and pizzeria. Not standard chopped chickens, but I'm not the only Ohioan to use them, and my research has triggered surprising secret ingredients, including mushrooms, eggs and various cheeses. Customization is part of tradition.
There is no good reason that the chopped chicken sandwich is just not a hyper-regional surplus to my knowledge in Ohio. This is a food that fits almost anywhere. (Who doesn't like chicken and sauce?) Keep this simple recipe in the back pocket of potlucks, rear doors and all the other times when you need a sloppy sandwich to exit the pan.
Serious Eats / Deli studios
Ohio chopped chicken sandwich basically a chicken pot pie on a bun and it's amazing
Cooking method
(Keep on the screen awake)
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2 pound (905g) Bone, skinless chicken thigh
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1/2 teaspoon Diamond crystal kosher salt, Plus more for taste; For table salt use half and the same weight
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3 tablespoon (60g) Salted butter, shared
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1 1/2 cup (360Ml) homemade chicken or a low sodium bought in shop chicken soup
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3/4 cup (180Ml) full milk (See notes)
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1 medium yellow onion (8 ounce; 225g), diced
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1 stem (2 heounce) celery, It contains any leaves, diced (approx. 1/2 cup diced)
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1 clove garlic, minced
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2 teaspoon fresh ground black pepper
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3 tablespoon universal flour
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1 tablespoon (15ml) marinated banana pepper saline, Plus marinated banana pepper slices for serving
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4 hamburgerTo toasted, for serving
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Pat chicken thighs are dried with paper towels and spice slightly with salt. Melt 1 tablespoon of butter in medium to high heat in a large pan or Dutch oven. It works in items, add chicken and cook until brown on both sides for 3-4 minutes per side.
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Return all chickens in a frying pan or a Dutch oven and add a chicken kit, cook and scrape the bottom of the pan with a wooden spoon to loosen the brown pieces. Lower heat at the medium to low temperature and cook until the chicken is registered for 80 ℃ (8) for 5-7 minutes. Use your pliers to move the chicken to a cutting board to cool.
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Filter the cooking liquid via a fine mesh filter into a heat -resistant measuring cup or medium bowl. Stir the milk; Set aside.
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In the now empty pan, melt the remaining 2 tablespoons of butter over medium heat. Add the onions and celery and cook, sometimes mixed until soft and translucent for 5-7 minutes. Add garlic, black pepper and salt and cook until aromatic, approx. For 1 minute. Sprinkle the flour into the vegetables and mix to coat. Cook until roasted and there is no dry flour for 1-2 minutes.
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Gradually pour the reserved stock and milk mixture, whisking constantly. Boil, then reduce the heat to maintain cooking and cook, often while stirring, until the sauce is thickened enough to have a spoon back, approx. Coat for 5 minutes.
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Use the dive material (or carefully to a standard blender), smooth the sauce until smooth. Taste and adjust the seasoning with salt and pepper if necessary. If you use a blender, return the sauce to the pot.
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Gently chop the chicken with 2 forks and return to the pot with sauce. Simmer until the mixture is similar to a thick sauce and the spoon line holds its shape for a few seconds for 7-10 minutes. Remove from heat, mix with the reserved banana pepper saline and let it cool for 15 minutes. (It continues to thicken when it cools down.)
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To serve sandwiches: For each sandwich approx. 1/2 cup chopped chicken mixture is stacked by the lower bun. Add marinated banana peppers. On top with the remaining buns and serve warmly.
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Special equipment
Large frying or Dutch oven, delicious mesh filter, pliers, immersion or standard blender
Note
Instead of using milk, you can replace richer texture and taste with half and a half or cream.
Make-Head and Storage
The cooked chicken and sauce can be prepared forward (step 7, leaving the banana paprika salt saline), cooled and cooled in airtight container for up to 4 days. Heat in a frying pan over low heat until hot, then remove from the heat and add the banana pepper saline. Allow the mixture to cool for 15 minutes and assemble and serve the sandwiches.