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Coconut Chicken Chili Sliders with Sesame Slaw


$ 10.99


These yummy sliders were created by Chef Fanny Slater winner of Rachel Ray's Great American Cookbook Challenge.


Prep Time: 30 minutes
Total Time: 60 minutes
Servings: Makes 14 to 16 sliders



Coconut Chicken Chili Sliders:

  • 2 lbs. Boneless, skinless chicken thighs
  • Kosher salt and coarse black pepper
  • 2 Tbsp. Neutral oil (such as vegetable, grape seed, or sunflower)
  • 1 small Red onion, thinly sliced
  • 1 jar Robert Rothschild Farm Chili & Cilantro Dip
  • 1 cup Unsweetened coconut milk, canned
  • 16 slider Hawaiian rolls, split open
  • Sesame slaw (recipe follows)

Sesame Slaw:

  • 1 Tbsp. Rice vinegar
  • 1/2 Tbsp. Soy sauce, Lower-sodium 
  • 1 tsp. Toasted sesame oil
  • 1 tsp. Honey
  • 2 Tbsp. Neutral oil (such as vegetable, grape seed, or sunflower)
  • 2 Tbsp. Plain Greek yogurt
  • 2 cups Green cabbage, thinly sliced 
  • 1 Tbsp. Black sesame seeds


Preheat the oven to 350 degrees F. Generously season both sides of the chicken thighs with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the chicken thighs and sear until golden brown, about 2 - 3 minutes per side. Arrange the chicken in a single layer in a deep 2-quart baking dish. Reduce the heat to medium and add the onions. Season with salt and pepper and cook until the onions are translucent, about 2 minutes. Transfer the onions to the dish with the chicken. Pour the Chili & Cilantro Dip and coconut milk into the pan, scraping up any brown bits from the bottom and whisking well to combine. Pour the sauce over the chicken and onions. Bake for 40 minutes.

In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey. Whisking vigorously, stream in the oil until the vinaigrette is thoroughly emulsified. Whisk in the Greek yogurt and then add the cabbage and sesame seeds to the bowl. Toss thoroughly to combine the flavors.

Remove the chicken from the oven and use two forks to shred the meat. Toss the shredded chicken with all of the dish’s juices, and bake for an additional 15 minutes.

Assemble the sliders: Top each roll bottom with a heaping scoop of shredded chicken, a small scoop of slaw, and the top bun.

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