SAUCY BBQ CHICKEN SAMMIES WITH PEPPER AND SCALLION POTATO SALAD

Saucy BBQ Chicken Sammies with Pepper and Scallion Potato Salad image

Yield 6 sammies

Number Of Ingredients 20

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Ingredients

2 1/2 pounds small potatoes, such as baby Yukon Gold or red-skinned
2 ounces jarred hot pepper rings, drained and chopped, about 3 tablespoons (reserve the juice)
1 small red bell pepper, cored, seeded, and chopped
4 scallions, chopped
3 tablespoons cider or wine vinegar (eyeball it)
1/4 cup plus 2 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
1 cup chicken stock or broth
1 cup Mexican beer
4 6-ounce boneless, skinless chicken breast halves
2 garlic cloves, chopped
1 medium onion, finely chopped
2 tablespoons Worcestershire sauce (eyeball it)
1 tablespoon hot sauce, such as Tabasco
2 tablespoons grill seasoning blend, such as McCormick's Montreal Steak Seasoning (2 palmfuls)
3 tablespoons dark brown sugar, packed
4 tablespoons tomato paste
1 large sour pickle, chopped
6 to 8 sweet bread-and-butter pickle slices, chopped
6 soft sammy buns, such as soft burger rolls

Steps:

Chunk up the potatoes, cutting them into large bite-size pieces, and place them in a pot with water to cover. Bring to a boil, then simmer until tender, 10 to 12 minutes. Drain the potatoes and return them to the hot pot to dry them out. Add the hot peppers, bell peppers, and scallions to the pot, then dress everything with a splash of the hot pepper juice and the vinegar. Toss to combine, then drizzle with 1/4 cup of the EVOO to coat the salad evenly. Season with salt and pepper.
While the potatoes work, bring the stock and beer to a simmer in a small or medium skillet. Slide in the chicken breasts and gently poach them for 10 minutes, turning once after 5 minutes.
While the chicken poaches, heat a second medium skillet over medium-low heat. To the hot skillet, add the remaining 2 tablespoons of EVOO, the garlic, and the onions and gently sauté until cooked through. Turn off the heat and set the pan aside.
Combine the Worcestershire, hot sauce, grill seasoning, brown sugar, and tomato paste in a medium bowl. Add 2 ladles of the poaching liquid to the bowl and mix well. Transfer the chicken breasts to the bowl, then use two forks to shred the meat, and combine it with the seasonings. Stir the shredded chicken into the pan of sautéed onions and garlic and combine well. Reheat together for 5 to 10 minutes, adding some more of the poaching liquid to make your chicken as saucy as you like.
Combine the sour and sweet pickles in a small bowl. Split the rolls and fill with scoops of shredded chicken. Top with pickle relish and serve with the potato salad.