Black Pepper-Molasses Pulled Chicken

Look at me, I've gone all Sandra Lee on you! And I dislike Sandra Lee very much (even more than Rachel Ray). She's my least favorite food TV personality. I disagree with her whole food philosophy: whatever is quickest, cheapest, and processed. That's not me- usually.

I didn't totally sell out. I did make those buns myself (several weeks ago though- they kept nicely in the freezer) and I didn't pull the chicken out of a can or vacuum packed plastic. I did go for the convenience of store-bought rotisserie chicken. Warm and enticing right off the spit.

Some nights I'm tired. I don't have the time or energy to roast a raw chicken or slow simmer our dinner. What makes this meal "semi-homemade" is the fact that I bought precooked chicken, shredded it, and reheated it in a super easy sauce. The black pepper-molasses barbecue sauce is a conglomeration of bottled ingredients: ketchup, molasses, mustard, vinegar, and a few spices. So fast. So simple. Sandra would be proud.

The original recipe from Cooking Light calls for chicken thighs stewed in the sauce on the stove top. I like using breasts for a healthier sandwich and using a rotisserie made the whole process 10 times quicker. If you want to cook the meat yourself, you can visit the link and follow the directions.

The result is not earth shattering. You won't proclaim this the best meal you've ever had. But for the effort, it's darn good and definitely filling. I served our pulled chicken sandwiches alongside Stuffed Sweet Potatoes, which I promise will change your life. (That recipe coming tomorrow!) I like having easy recipes to fall back on when life gets busy. Nothing wrong with taking shortcuts once and a while. And I did it with all natural, inexpensive ingredients!

INGREDIENTS
6 Tbsp. ketchup (1/4 cup + 2 Tbsp.)
2 Tbsp. cider vinegar
4 tsp. Dijon mustard
2 Tbsp. molasses
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/4 tsp. ground ginger
salt, to taste
1 rotisserie chicken, meat pulled off the bone and shredded
whole wheat sandwich rolls

DIRECTIONS
1. In a large saucepan, whisk together all of the sauce ingredients. Bring to a boil, reduce heat to low, add chicken, and simmer for a few minutes until the chicken is heated through. Season to taste with salt and pepper. Serve on sandwich rolls.

Serves 4.

(Adapted from Cooking Light)