Best 3 Chef Richard Blais Pulled Chicken Sandwich Recipes

**Indulge in a Culinary Delight: Chef Richard Blais' Pulled Chicken Sandwich and Other Delectable Recipes**

Prepare to tantalize your taste buds with Chef Richard Blais' culinary masterpiece - the Pulled Chicken Sandwich. This sandwich is a symphony of flavors, featuring tender and juicy pulled chicken nestled between two halves of perfectly toasted brioche bun. The chicken is slow-cooked to perfection, resulting in a fall-off-the-bone texture that melts in your mouth. But the magic doesn't stop there - the sandwich is generously topped with a tangy and creamy slaw, adding a refreshing contrast to the richness of the chicken.

But that's just the beginning. This article is a treasure trove of culinary delights, offering a diverse selection of recipes curated by Chef Richard Blais himself. From the classic comfort of Macaroni and Cheese with Smoked Gouda to the vibrant and refreshing Watermelon Salad with Feta and Mint, each recipe promises a unique and unforgettable taste experience.

So, embark on a culinary adventure with Chef Richard Blais as your guide. Whether you're a seasoned cook looking to expand your repertoire or a novice eager to explore new flavors, this article has something for everyone. Get ready to tantalize your taste buds and create dishes that will leave a lasting impression on your palate.

Here are our top 3 tried and tested recipes!

CHEF RICHARD BLAIS' PULLED CHICKEN SANDWICH

Chef Richard Blais' Pulled Chicken Sandwich image

Saw chef Richard Blais make this on Dr. Oz today and it looked and sound so good I just to bring over here so that I could give it a try. Times do not include brine, cool time or rest time.

Provided by Debbwl

Categories Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 32

Ingredients

12 chicken breasts
4 quarts cold water
2 cups kosher salt
1 cup brown sugar
3 tablespoons black pepper
3 tablespoons garlic powder
1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup apple juice
2 tablespoons chili powder
1 tablespoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1/2 tablespoon red pepper flakes
1/2 teaspoon soy sauce
2 tablespoons butter
1 head green cabbage (cored and shredded)
3 carrots (peeled and julienned or shredded)
1 tablespoon celery seed
1 tablespoon kosher salt
1 tablespoon black pepper
1/4 cup of chines mustard
1/2 cup of pickled ginger juice
3 tablespoons rice vinegar
1/2 cup parsley, chopped
3 bunches green onions (thinly sliced)
tzatziki, to taste
6 -8 whole wheat hamburger buns

Steps:

For brine: Heat to a simmer about 15 minutes. Cool to at least cold to touch. Pour over chicken to cover. Let the chicken brine for at least 1 hour. Wash and pat dry for smoking.
For BBQ sauce: Mix all except soy and butter. Simmer for 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Cool.
Grill the chicken basting with Carolina BBQ sauce, remove from heat and pull apart using forks.
For the coleslaw: Mix well and allow to rest for 10 minutes. Adjust salt and pepper to taste.
For the sandwich: Spread tzatziki on bottom whole wheat bun. Layer pulled chicken on top. Top with coleslaw.

PULLED CHICKEN SANDWICHES

Pulled Chicken Sandwiches image

I was raised as a southern girl, with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating, while still following a healthy diet. -Heidi Mulholland, Cumming, Georgia

Provided by Taste of Home

Categories Dinner Lunch

Time 4h20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 medium onion, finely chopped
1 can (6 ounces) tomato paste
1/4 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 teaspoons chili powder
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split

Steps:

In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 296 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 698mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

PULLED BBQ-CHICKEN SANDWICHES

Pulled BBQ-Chicken Sandwiches image

Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches, layer the meats and our Shredded-Carrot-and-Cabbage Coleslaw on squishy buns for a satisfying crunch.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 2h20m

Number Of Ingredients 12

Ingredients

1 1/2 cups ketchup
2 tablespoons light-brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
Kosher salt and freshly ground pepper
2 tablespoons safflower oil
6 pounds bone-in, skin-on chicken thighs (about 12)
1 large yellow onion, finely diced
6 cloves garlic, smashed
1 bottle (11 ounces) lager beer, such as Stella Artois (1 1/3 cups)
8 potato sandwich buns, preferably Martin's

Steps:

In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper.
Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate.
Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.
Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook's Note, below) and bones; discard bones. Shred chicken into large pieces with two forks.
Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.

Tips:

For maximum flavor, use a combination of light and dark meat chicken.
Don't overcrowd the pot when cooking the chicken. This will prevent it from cooking evenly.
Once the chicken is cooked, let it rest for 10 minutes before shredding. This will help the juices redistribute throughout the meat.
Use a good quality barbecue sauce for the best flavor.
Toast the buns before assembling the sandwiches. This will help them hold up better.
Serve the sandwiches with your favorite sides, such as coleslaw, potato salad, or French fries.

Conclusion:

Chef Richard Blais' Pulled Chicken Sandwich is a delicious and easy-to-make sandwich that is perfect for a quick and casual meal. With its tender and flavorful chicken, tangy barbecue sauce, and toasted bun, this sandwich is sure to be a hit with everyone who tries it. So next time you're looking for a satisfying and flavorful sandwich, give this recipe a try. You won't be disappointed!