Buffalo Chicken Sloppy Joe’s
I love Buffalo Chicken in many forms, but oddly, I don’t eat Buffalo Wings. The truth about me and chicken is that I am not a fan of any form of it on a bone, but fry me up some chicken strips and I’ll eat til my pants are too tight. Throw on some Buffalo Sauce and I’ll never leave the couch.
As it would happen, National Sloppy Joe Day is Sunday, March 18. I don’t know if that’s because a greasy sloppy joe is just what one might require to nurse a case of overindulging in some St. Patrick’s Day cheer.
I decided to celebrate by combining my love of Buffalo Chicken and sloppy, meaty, shirt staining, sloppy joes!!!! I added everything you might enjoy with a big ole basket of Buffalo Wings, minus the bones and then I added BREAD!!! By the way, the bread I used in the photograph is called a Zorba Roll. I’ve only ever seen them at my local Hy-Vee store, and have tried to research exactly where/why/what a Zorba Roll came to be….to no avail. If any of you know anything about Zorba or his or her rolls, let me know.
- 2 teaspoons olive oil
- 2 pounds ground chicken
- 2 ribs celery, diced
- 1 carrot, diced
- 1/2 large onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoons dark brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1-15ounce can tomato sauce
- 1/2 cup Frank's Red Hot sauce
- salt and pepper to taste
- In a large skillet, heat the olive oil.
- Add the celery, carrot and onions and saute until vegetables begin to soften.
- Add the chicken and continue cooking until chicken is cooked through.
- Add the remaining ingredients and stir until combined.
- Let simmer until mixture is heated through and thickened.
- Serve on toasted buns, with ranch dressing and blue cheese crumbles.
