Monday, May 2, 2011

Open-Faced Sloppy Chicken Joes

"I have never wished a man dead, but I have read some obituaries with great pleasure." - Clarence Darrow

Well, that happened. Sometimes, when you're writing about barbecue sauce, other stuff goes down, and the barbecue sauce doesn't seem that important anymore. As a result, I'm going to keep this one a bit short today, and encourage y'all to watch this. Statesmanlike!

The recipe comes from The The $5 Dinner Mom Cookbook, a recipe tome based on Erin Chase’s excellent frugal cooking site. It’s a bit more family-and- (duh) dinner-oriented than this interweb destination, but absolutely worth a few hours of browsing/menu-planning/other stuff, especially if you’re just starting out in the wide world of Getting Your Grocery Bills Down.

The dish came out to $5.08, but I’ll chalk that extra $0.08 up to Brooklyn pricing and my snotty insistence on Grey Poupon. (If mustard can’t be passed to you through a Rolls Royce window by a stately gentleman wearing a bowler, what good is it? Harrumph harrumph.)

I did make two big changes to Erin’s original dish. First, I reduced the amount of red pepper flakes pretty drastically. A full teaspoon sounded like a lot for my particular face to handle, so down to 1/2 it went. If you’re into spicy things and/or feel like clearing out your sinuses, opt for the original prescription.

Second, I swapped out a bun for simple slices of whole wheat bread. Why? Only my hairdresser knows for sure. Though, how she obtained that information, I have no idea. My guess is it involved a hot curling iron and some thinly veiled threats.

Overall, the dish isn't quite something you'd serve to company, but it makes for a solid weeknight dinner. Thumbs up!

(Thanks to my friend B. for the Twain quote.)


If you like chicken and gettin’ sloppy, you’ll quite enjoy:

Open–Faced Sloppy Chicken Joes
Serves 4
Adapted from The $5 Dinner Mom Cookbook

1 can (15 ounces) tomato sauce
3 tablespoons brown sugar
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon red pepper flakes
1 1/2 pound boneless, skinless chicken breast, diced into 1/2-inch cubes
4 slices whole wheat bread, toasted

1) In a medium bowl, whisk together tomato sauce, sugar, mustard, vinegar, salt, pepper, and red pepper flakes until thoroughly combined. Pour into a large, nonstick skillet and turn heat to medium. Add chicken. Cover. Cook until chicken is no longer pink, but still moist, about 8 to 12 minutes. If you’d like to reduce the sauce somewhat, remove the cover about 6 minutes in.

2) Spoon chicken on to toasted bread. Serve.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
462 calories, 8.1 g fat, 4.8 g fiber, 58.3 g protein, $1.27

1 can (15 ounces) tomato sauce: 147 calories, 0.9 g fat, 6.9 g fiber, 6.1 g protein, $1.39
3 tablespoons brown sugar: 156 calories, 0 g fat, 0 g fiber, 0 g protein, $0.08
1 tablespoon Dijon mustard: 15 calories, 0 g fat, 0 g fiber, 0 g protein, $0.14
2 teaspoons apple cider vinegar: 2 calories, 0 g fat, 0 g fiber, 0 g protein, $0.02
1/2 teaspoon salt: negligible calories, fat, fiber, and protein, $0.01
1/2 teaspoon freshly ground black pepper: 3 calories, 0 g fat, 0.3 g fiber, 0.1 g protein, $0.02
1/4 to 1/2 teaspoon red pepper flakes: negligible calories, fat, fiber, and protein, $0.03
1 1/2 pound boneless, skinless chicken breast, diced into 1/2-inch cubes: 1123 calories, 24.5 g fat, 0 g fiber, 211.1 g protein, $2.97
4 slices whole wheat bread, toasted: 400 calories, 8 g fat, 12 g fiber, 16 g protein, $0.42
TOTAL: 1846 calories, 32.5 g fat, 19.2 g fiber, 233.3 g protein, $5.08
PER SERVING (TOTAL/4): 462 calories, 8.1 g fat, 4.8 g fiber, 58.3 g protein, $1.27

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The Calico Cat said...

Do you think this would work with already cooked chicken? We cook a Costco pack of thighs on Sunday & reheat/remodel them throughout the week. (Shread & toss with BBQ for a pulled chicken sandwich, cube & top a salad, or heat & serve with a vegetable on the side.)

If so, how long would you cook the sauce before adding the meat & heating through.

Kris said...

@TCC: I would cook the sauce down for about ten minutes, just so it's not runny. Then add the chicken and heat.

Dee Seiffer said...

I was thinking this looked good for serving over a starch like rice or quinoa instead of the toast or bun.

Great timing, too. I am in a week of 1 Chicken, a bizzillion meals, etc. Roasted a 7-pounder Sat w/ root veges, enchiladas yesterday, white bean chicken chili tonight. Maybe chicken sloppy joes tomorrow.

Katie said...

Mark Twain's quote is sheer perfection.

beth said...

This sounds like it would be much tastier with dark meat rather than the ubiquitous chicken breast. Might even come in cheaper that way too. I might have to add this one to the list for the carnivores some time next week! :)

Brand-Eye said...

Made this in the crockpot today. Family LOVED it. The only change I made was I put in 4 small-ish frozen chicken breasts, cooked on low for about 8 hours then shredded the chicken before dinner. Took out about half the sauce so it wasn't overwhelmingly saucy but it was FANTASTIC. Definitely a keeper!

Jerimi said...

Ok, I saved this link a long while ago and finally got to making it the other day (yes a long time after it was posted, lol).

Here is the thing: I had no tomato sauce! However, I used a can of chicken stock and a small can of tomato paste instead.

I have to say, even with this adjustment - this recipe is now in our regular rotation!

For me, I used the same amount of sauce overall for just 1 chicken breast and thought there was enough for maybe 1 more. If you like a lot of sauce, I would say double this up for more chicken. It may also be that I'm just sauce crazy though!