Heat dutch oven for about 2 minutes, add in chicken breast and lightly brown on all sides. Add Onion, garlic powder,cumin, cinnamon, brown sugar, salt, pepper, and chili pepper into pan. Allow to cook until onions are translucent. Add chicken stock, vinegar, and tomato paste. Cover and allow to simmer for about 30 minutes or until chicken is cooked through.
Remove from the heat. Take two forks and seperate the chicken from the bone, shredding bite sized pieces.
Place shredded chicken back into the pot with the sauce. Allow to simmer over very low heat for approximatly 30 minutes.
In a seperate bowl Combine, Mayo, vinegar, ground mustard, salt, pepper and sugar until smooth with a wisk. Fold in Shredded Coleslaw mix. Refridgerate until ready for service.
Use any rolls of your choice Place chicken on bottom and top with coleslaw. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (159g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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