This is another idea for something to do with leftover roast chicken (as opposed to just eating it cold). I’ve posted my Leftover Chicken Hot Pot recipe before, but it being summer (in name at least) I fancied something a bit lighter. I had some burger buns to use up so I tried to think of a dish I could make that would go well with them. I remembered I had a portion of my barbecue sauce still left in the freezer, so I decided to cook the chicken in that, but you could use shop bought. This dish is definitely a winner, it was super quick and easy and didn’t disappoint when it came to flavour!
Leftover chicken – medium sized chunks
Barbecue sauce – 1 quantity (10 fl oz/300ml) defrosted if frozen
Tomato ketchup – 2-3 tablespoons+ (optional)
Soft brown sugar – 1 tablespoon+ (optional)
Honey – 1 tablepsoon+ (optional)
Cider vinegar – 1 tablepoon+ (optional)
Equipment: Oven-proof pan with lid, wooden spoon
- Reheat the barbecue sauce until it starts to boil. Try a bit and see if it needs some/how much extra ketchup/sugar/honey/vinegar.
- When it the right flavour (for your personal taste) add the chunks of chicken and stir in well.
- Cover and cook in a preheated oven (190°/Fan 170°/Gas 5) for 20 minutes or until the chicken is throughly reheated and starts to fall apart.
- Serve in warmed buns.