Difficulty: Easy - for beginners
2 1/2 lb boneless, skinless chicken breasts
4 cups chicken broth
1 jar (13.5oz) mango pepper jelly
1/2 cup orange marmalade
1/4 cup cider vinegar
1 tsp ground cumin
1 tsp sweet or smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1 cup sour cream
1 package (16oz) shredded cabbage coleslaw mix
2/3 cup mayonnaise
Hot sauce to taste
12 dinner rolls or other small buns, split
In a large saucepan over medium-high, combine chicken breasts, broth, jelly, marmalade, vinegar, cumin, paprika, garlic powder, salt and pepper. Bring to a simmer, then cook, uncovered, for 45 minutes. Transfer the chicken to a cutting board. Continue cooking the sauce for another 10 minutes, or until considerably reduced and thickened.
Meanwhile, use 2 sets of tongs or 1 set and a fork to pull apart and shred the chicken breasts. Once the sauce has reduced, return the chicken to the saucepan and mix with the sauce. Simmer until heated through, then remove the pan from the heat. Stir in the sour cream, then set aside.
In a medium bowl, mix together the coleslaw mix, mayonnaise and hot sauce.
Serve the chicken on the buns topped with coleslaw.