Directions:
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside.
- Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.
- Stir the soup, water, vinegar, brown sugar and chile pepper in the saucepot. Heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is fork-tender.
- Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.
- Cook for 10 minutes or until the sauce is thickened.
- Serve the chicken mixture on the buns. Top with the cheese, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.36 Kcal (2208 kJ) | ||
| Calories from fat | 451.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.18g | 77% | |
|---|---|---|---|
| Cholesterol | 119.04mg | 40% | |
| Sodium | 116.28mg | 5% | |
| Potassium | 244.3mg | 5% | |
| Total Carbs | 6.82g | 2% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 12.17g | 24% | |
| Vitamin C | 28.3mg | 47% | |
| Iron | 0.1mg | 1% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 246.01 Kcal (1030 kJ) | ||
| Calories from fat | 210.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.41g | 77% | |
|---|---|---|---|
| Cholesterol | 55.53mg | 40% | |
| Sodium | 54.24mg | 5% | |
| Potassium | 113.96mg | 5% | |
| Total Carbs | 3.18g | 2% | |
| Sugars | 1.57g | 13% | |
| Dietary Fiber | 0.47g | 4% | |
| Protein | 5.68g | 24% | |
| Vitamin C | 13.2mg | 47% | |
| Calcium | 10.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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