Best Curried Chicken Sloppy Joes Recipes

PULLED CHICKEN SLOPPY JOES (SLOPPY CHICKENS)

Pulled Chicken Sloppy Joes (Sloppy Chickens) image

I'm showing you how to make what I like to call Sloppy Chickens, which are a cross between a pulled pork sandwich and a classic ground beef Sloppy Joe, except this chicken version is way easier than both of those. And don't let the name fool you, we're not going to need to pull any chicken, since as you'll see, it actually pulls itself. Garnish these with more green onion if desired.

Provided by Chef John

Time 1h50m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
4 cloves garlic, minced
½ large yellow onion, diced
1 tablespoon brown sugar, or to taste
2 teaspoons kosher salt, or to taste
1 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 pounds boneless, skinless chicken thighs
¾ cup ketchup
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
1 tablespoon hot sauce, or to taste
1 cup water
2 tablespoons thinly sliced green onions
½ cup diced jalapeno pepper
4 medium hamburger buns - split, toasted and buttered

Steps:

Add vegetable oil to a saucepan, and then add (in this order) garlic, yellow onion, brown sugar, kosher salt, black pepper, cayenne, chicken thighs, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce.
Place over high heat and wait until you can hear the garlic sizzling in the bottom of the pan, about 30 seconds. Let garlic sizzle for about 30 seconds before adding the water. Stir everything together and wait for the mixture to boil.
Reduce heat to medium-low and simmer, uncovered, until the chicken falls apart, about 1 1/2 hours.
Stir in the green onions and peppers and cook until the peppers just turn tender, 3 to 5 minutes more. Taste for seasoning.
Remove from heat and serve on toasted hamburger buns.

Nutrition Facts : Calories 846.6 calories, Carbohydrate 95.1 g, Cholesterol 140.1 mg, Fat 27.4 g, Fiber 5.1 g, Protein 52.5 g, SaturatedFat 6.9 g, Sodium 2629 mg, Sugar 14.9 g

SLOPPY JOE-STUFFED PEPPERS

Sloppy Joe-Stuffed Peppers image

Provided by Ayesha Curry

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 19

Ingredients

3 large red, yellow or orange bell peppers
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound ground turkey
1 medium carrot, finely chopped
1 small onion, finely chopped
One 6-ounce package white mushrooms, finely chopped
2 cloves garlic, finely chopped
2 teaspoons ground cumin
2 teaspoons smoked paprika
One 14.5-ounce can fire-roasted tomatoes
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1 tablespoon cider vinegar
2 tablespoons chopped fresh Italian parsley
1 cup grated Cheddar
Corn chips, crumbled, for garnish

Steps:

Preheat the oven to 425 degrees F.
Halve the peppers through the stems; remove the stems, seeds and membranes. In a 9-by-13-inch baking dish, toss the peppers with 1 tablespoon of the olive oil and 1/2 teaspoon salt, then arrange the peppers cut-sides up. Set aside.
Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turkey and cook, breaking it up, until no longer pink, about 3 minutes. Add the carrots, onions, mushrooms and garlic and cook until the vegetables begin to soften, about 5 minutes. Season with the cumin, smoked paprika, 1/2 teaspoon salt and some pepper; stir to combine. Add the tomatoes, ketchup, mustard, brown sugar, vinegar, parsley and 3/4 cup water. Bring to a rapid simmer and cook until thickened, about 10 minutes.
Spoon the filling into the pepper halves and sprinkle with the Cheddar. Pour 1/4 cup water into the bottom of the baking dish and tent with foil (so the foil is not touching the cheese). Bake until the peppers begin to soften, 20 to 25 minutes. Uncover and bake until peppers are very tender and the filling is browned and bubbly, another 15 to 20 minutes.
Serve the stuffed peppers topped with crumbled corn chips.