Eat Under $10: Blueberry Chipotle Chicken Biscuit Sliders
Dish: Blueberry Chipotle Chicken Biscuit Sliders
Good for: Suite-mate/apartment-mate dinner, potluck
Shopping List: 2 pounds boneless, skinless chicken breast $6; 1/2 cup apple cider vinegar or regular vinegar $0.20; 2/3 cup chicken broth $0.37; 1/4 cup light brown sugar $0.08; 3 cloves garlic $0.10; 2 whole chipotle peppers in adobo sauce $0.50; One 12-ounce bag frozen blueberries (about 2 1/2 cups) $3; 1/3 cup butter $0.32
Pantry Items: Salt, pepper, flour, baking powder, sugar
Total Cost: $10.57
Hi, I’m Avatar the Last Rulebender, and this is “feed a little over four people for a little over $10.” I may know what’s best for you (making this meal), but I do not know how much food you suits your stomach or what kind of chicken you like. But with heaping portions of (high-priced) boneless skinless chicken breast slathered in this sweet-spicy-smokey sauce, the worst you’ll do is $10.57 for you and three lucky companions, so I’d say count your blessings.
Chipotle as a flavor (and a restaurant chain) is flying pretty high nowadays, and this recipe is a great way to sample the smokey goodness in its purest form. You can find tiny cans of about five plump peppers swimming in a deep, coppery red adobo sauce in the Latin foods aisle. You can freeze any leftovers or mix ‘em up with mayo for legit chipotle mayo, look what you just accomplished! That, on top of this blueberry-enhanced recipe on the perfect biscuits, is reason enough to celebrate. Like by eating dessert.
Jen Cantin graduated from Clark University in Worcester, Mass. with a degree in English and Journalism. She shares other (a)musings at Deep Fried Epiphany and dedicates this post plain and simple to shredded meat.
2 pounds of chicken (white or dark meat), cooked and shredded, seasoned with salt and pepper to taste
1/2 cup apple cider vinegar or regular vinegar
2/3 cup chicken broth
1/4 cup light brown sugar
3 cloves garlic, minced
2 tablespoons flour
2 whole chipotle peppers in adobo sauce (plus a couple tablespoons of the sauce if you prefer extra-spicy)
One 12-ounce bag frozen blueberries (about 2 1/2 cups)
8 biscuits, recipe follows
Combine vinegar, chicken broth, brown sugar and garlic in a medium saucepan and bring to a simmer over medium heat. Add flour and stir vigorously until it dissolves and the mixture thickens a bit. Add chipotle peppers (and optional sauce) and blueberries (no need to defrost). Continue to simmer, stirring occasionally, for about 10 minutes. The sauce should thicken a bit and the flavors will meld together. Add the chicken to the pan and stir to evenly coat in sauce. Portion the chicken onto the biscuits planning for two sliders per person.
Classic Fluffy Biscuits
Makes about 8 biscuits
Adapted from John Pickett
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1/3 cup cold butter cut into cubes
1 cup very cold water
Pre-heat the oven to 425°F.
In a medium bowl or the bowl of a food processor, stir together flour, baking powder, salt and sugar.
Add the cubes of butter and smush them into the flour with your hands (or by pulsing the food processor) until it is evenly distributed and the mixture resembles a coarse meal.
Add the water little by little, stirring between each addition, until the dough sticks together and seems just a little too wet. For me, this only took about 2/3 cup. Turn out the dough on a well-floured surface and kneed together about 10 times and the dough is smooth.
Roll the dough out until its a little less than an inch thick. With a 2-3 inch biscuit cutter or drinking glass, cut the dough into 8-10 biscuits and put on an ungreased baking sheet. Bake for 12-15 minutes or until golden brown.
Recipe Index Keywords:Categories: Blog, Budget, Campus Cooking, and Recipes.
Cooking Method: On the Stove.
I Don't Have Any: Money.
I'm Cooking For...: BBQ, Fourth of July, and Hangover.
Type of Food: Meat, Poultry, and Sandwiches.