Ground Chicken Sloppy Joes with Crispy Shallots

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AuthorChef
Category, Cuisine

Ingredients

Crispy Shallots
 2 shallots, peeled and thinly sliced
 1 cup Wondra flour
 canola oil for frying
 salt and pepper, to taste
Sloppy Joes
 2 tbsp olive oil, divided
 1 lb ground chicken
 1 tbsp POD & BEAN® Burger Seasoning
 ½ cup yellow onion, small dice
 ½ cup carrot, small dice
 ½ cup celery, small dice
 2 cloves garlic, minced
 1 cup POD & BEAN® Kansas City BBQ Sauce
 salt and pepper, to taste
 12 slider sized buns

Directions

Crispy Shallots
1

Thinly slice the shallots with a knife or on a mandolin. Soak in cold water for 5 minutes.

2

Carefully separate shallot pieces with fingers. Remove from the water and place onto a towel to let air dry. Set aside.

3

Place a medium sauce pot onto medium heat. Add enough water to cover about 2 inches.

4

In a small mixing bowl, toss the dry shallot pieces in the Wondra flour to coat. Shake off the excess flour.

5

Once the oil reaches 325° F, fry the shallots in small batches until golden brown.

6

Remove from the oil and let drain on a wire cooling rack until ready to serve.

Sloppy Joes
7

Warm 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. When the oil is hot but not smoking, add the ground chicken and POD & BEAN® Burger Seasoning. Cook while continually stirring until browned, about 8 minutes. Remove chicken from pan and set aside.

8

Add the remaining 1 tablespoon of oil to the skillet. Add the onion, carrot and celery. Sauté until tender but not brown, around 10 minutes. Add the garlic and cook for an additional minute, until fragrant.

9

Add the POD & BEAN® Kansas City BBQ Sauce and cooked chicken. Bring to a simmer while continually stirring. Cook for 5 minutes, or until mixture has thickened and come together. Remove from heat. Taste and season with additional salt and pepper as needed.

10

Split the buns and evenly spread the mixture onto each bun. Top with Crispy Shallots and serve while hot.

Ingredients

Crispy Shallots
 2 shallots, peeled and thinly sliced
 1 cup Wondra flour
 canola oil for frying
 salt and pepper, to taste
Sloppy Joes
 2 tbsp olive oil, divided
 1 lb ground chicken
 1 tbsp POD & BEAN® Burger Seasoning
 ½ cup yellow onion, small dice
 ½ cup carrot, small dice
 ½ cup celery, small dice
 2 cloves garlic, minced
 1 cup POD & BEAN® Kansas City BBQ Sauce
 salt and pepper, to taste
 12 slider sized buns

Directions

Crispy Shallots
1

Thinly slice the shallots with a knife or on a mandolin. Soak in cold water for 5 minutes.

2

Carefully separate shallot pieces with fingers. Remove from the water and place onto a towel to let air dry. Set aside.

3

Place a medium sauce pot onto medium heat. Add enough water to cover about 2 inches.

4

In a small mixing bowl, toss the dry shallot pieces in the Wondra flour to coat. Shake off the excess flour.

5

Once the oil reaches 325° F, fry the shallots in small batches until golden brown.

6

Remove from the oil and let drain on a wire cooling rack until ready to serve.

Sloppy Joes
7

Warm 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. When the oil is hot but not smoking, add the ground chicken and POD & BEAN® Burger Seasoning. Cook while continually stirring until browned, about 8 minutes. Remove chicken from pan and set aside.

8

Add the remaining 1 tablespoon of oil to the skillet. Add the onion, carrot and celery. Sauté until tender but not brown, around 10 minutes. Add the garlic and cook for an additional minute, until fragrant.

9

Add the POD & BEAN® Kansas City BBQ Sauce and cooked chicken. Bring to a simmer while continually stirring. Cook for 5 minutes, or until mixture has thickened and come together. Remove from heat. Taste and season with additional salt and pepper as needed.

10

Split the buns and evenly spread the mixture onto each bun. Top with Crispy Shallots and serve while hot.

Ground Chicken Sloppy Joes with Crispy Shallots

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