Devilish Sloppy Chicken Mini Sammies (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
12 bake-off dinner rolls, any brand |
1 teaspoon plus 1 tablespoon smoked paprika, divided |
1 tablespoon vegetable oil, 2 turns of the pan |
2 tablespoons butter |
2 pounds ground chicken |
3 cloves garlic, finely chopped |
1 medium to large onion, finely chopped |
2 tablespoons grill seasoning (recommended: montreal seasoning blend by mccormick) |
1 tablespoon hot sauce, eyeball it |
1 (8 ounce) can tomato sauce |
2 tablespoons worcestershire sauce |
2 tablespoons brown sugar |
2 rounded tablespoonfuls spicy brown mustard |
1/2 cup water |
Directions:
1. Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
2. While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
3. Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.
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