Sloppy Joes are a summer staple at our house. Now that it's spring, it's time to pull out those warm weather recipes. I filed away this
recipe last year and I totally forgot about it until I saw it again on Christine's Cuisine last week. My husband loves buffalo wings, so I'm always on the hunt for anything buffalo. The original recipe calls for onions, celery, and carrots, but we don't like crunch in our sloppy Joes, so I omitted them. I served this on kaiser rolls with lots of bleu cheese crumbles. The end result was delicious. The brown sugar gives the spicy sauce a hint of sweetness. This is a meal that gets better as it sits, so the meat gets a chance to soak up the sauce.
Buffalo Chicken Sloppy Joes
Source: Adapted from Rachel Ray
2 tablespoons canola oil
2 pounds ground chicken
2 teaspoons minced garlic
Salt and pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/3 cup hot sauce, such as Frank’s Red Hot
1 cup tomato sauce
1 cup chicken stock
1/2 cup bleu cheese crumbles (for topping)
Heat canola oil in a large skillet over medium-high heat. Add the meat and break it up with wooden spoon, cooking until no longer pink. Add the garlic and season with salt and pepper. Cook an additional 7 - 8 minutes.
In a bowl, whisk together the vinegar, sugar, Worcestershire sauce, hot sauce, tomato sauce, and stock. Pour into the pan and stir to combine. Simmer a few more minutes. Place filling on the buns and top with bleu cheese crumbles.