Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, finely chopped or shredded
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 1 can (14 oz/400g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar (or honey as a substitute)
- 2 teaspoons Cajun seasoning (store-bought or homemade blend of paprika, cayenne, oregano, thyme, garlic powder, and onion powder)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 4 soft sandwich buns or brioche buns
- Butter, for toasting buns (optional)
- Fresh parsley or spring onions, chopped, for garnish (optional)
If you prefer a milder spice, reduce the Cajun seasoning to 1 teaspoon and omit the cayenne from your blend. For a deeper smoky flavor, a dash of liquid smoke can be added, but I find the smoked paprika does the trick beautifully. And if you’re after a gluten-free version, simply swap the buns for gluten-free ones — I’ve tried it, and it’s just as comforting.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. I remember my mum always saying the secret to any good sauce starts with patient, gently cooked onions — a lesson I carry in every recipe.
- Add the garlic and green bell pepper, stirring for another 2-3 minutes until fragrant and tender.
- Stir in the finely chopped chicken thighs, breaking them up with your spoon. Cook until the chicken is no longer pink, about 6-8 minutes. The kitchen will start to fill with a mouth-watering aroma here — a reminder of those early mornings when I’d sneak in to help bake.
- Mix in the crushed tomatoes, tomato paste, Worcestershire sauce, apple cider vinegar, and brown sugar. Stir well to combine all the flavours.
- Add the Cajun seasoning, smoked paprika, black pepper, and salt. Reduce the heat to low and let the mixture simmer gently for 15-20 minutes, stirring occasionally. This slow simmer is where the magic happens — the sauce thickens, the spices deepen, and the whole kitchen feels like a warm, inviting hug.
- While the sauce simmers, toast your buns lightly with a little butter in a pan or oven. The crisp edges add a lovely texture contrast that I always find irresistible.
- Spoon generous portions of the spicy chicken mixture onto the toasted buns. Scatter with fresh parsley or spring onions if you like a pop of colour and freshness.
- Serve immediately, preferably with a side of crunchy coleslaw or crisp potato chips for that classic casual meal feel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
