Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
21/2 lbs (11/4 kg) Yukon Gold potatoes, peeled
2 tbsp (25 mL) extra-virgin olive oil
1 tsp (5 mL) salt
1 tbsp (15 mL) vegetable oil
1 onion, sliced
2 cloves garlic, finely chopped
1 cup (250 mL) favourite commercial barbecue sauce or ketchup
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) cider vinegar
2 cups (500 mL) cooked chicken, shredded
1 cup (250 mL) mozzarella
or smoked cheddar cheese, grated
1 tbsp (15 mL) fresh cilantro or parsley, chopped
- Cut potatoes into french-fry-like pieces. Toss with the olive oil and salt. Spread onto a baking sheet lined with parchment paper and bake for 35 to 45 minutes in a preheated 400°F (200°C) oven, until browned and crispy.
- Meanwhile, prepare barbecue sauce. Heat oil in a large saucepan. Add onion and cook until very tender and browned—about 15 minutes. Add garlic. Cook gently for one minute, until fragrant. Add barbecue sauce, brown sugar and vinegar. Bring to a boil and cook for about 5 minutes. Add shredded chicken and cook gently
- for 15 minutes.
- Arrange fries in a large, shallow dish. Sprinkle with cheese. Top with chicken and sauce. Sprinkle with herbs.
Imported on 2011-01-20 20:26:46 — Original ID:3792