Classic Food Wishes vibe recipe: easy to make, looks great, and tastes great, and the video is 7 minutes and a couple of seconds long with Chef John's classic inflections and subtle humor.
Didn’t have faith that this would be “self-shredding” but lo and behold at the very last minute of the simmering it all just fell apart and indeed did shred itself!
Also, this came out REALLY good!!! I used two serrano chilis (deveined and deseeded) instead of a jalapeño cuz it’s what was available to me. Turned out great!
You're so close to four million subs, I remember hearing your voice from my mom watching your videos when I was really young and living with my parents, your recipes are half of what my childhood consisted of, with her cooking. Now I've been cooking your recipes for years for my own little family I've made, congratulations!
Me too. But not as a kid, more as a young 20 something......but remember when Chef John did proper recipes?. Not chicken sloppy joes which your mom wouldn't watch.
@@RainKerosene it's not angry. It's just seeing a man like Chef John, who is a master chef, making chicken sloppy joes and all the things food network tells him to make.....kind of like seeing a professor of history at Yale teaching middle school history in Topeka Kansas ....... I like Chef John, but at the same time, I'm not going to fawn over a RUclips channel, making money from us viewers, just because he's entertaining making a recipe most mom's make for 6 year olds.....look at his last 2 months playlist and compare it to the chef John we know from 5 years ago.........anyway, no hate from me.....just a bit of constructive criticism.
Chef John, nice recipe & looks tasty. I make one somewhat similar. I use a rotisserie chix from the grocer, peel skin from thigh, leg, wing & eat skin while pulling dark meat off bone, lol, put meat in pan with garlic, diced pablano pepper, sweet baby Ray's original bbq sauce & bring to a simmer, then cover & turn off heat to marinate for 1 hour, then re-heat to desired temp & place on toasted bun, delicious. Sides are Cole slaw & baked beans
Just made these. Amazing. Perfect balance between sweet and spicy. Easy to make. My simmer was 2 hours, but I'll know next time they need to simmer a bit higher. They'll be on my regular rotation. Maybe even make a double batch and freeze some.
For those of you or us that are suffering from 100 plus degree weather the instant pot can do this in under an hour, use saute function then high pressure for 35 minutes if it's too wet after you're done put it back on saute to evaporate some of the liquid.
@@SharonH11100 I'm sure, "one pot" recipes are perfect for the instapot just saute everything before adding liquid, it's the same thing as Chef John is doing just faster and no sweating 😰😅 Edited: replaced dump with one pot 😂 Update: a slow cooker would work well also for this recipe.
@@SharonH11100 so I made this tonight I used 3 jalapenos One half of a red bell pepper I didn't have green but added a little pickle juice half a medium onion and smoked paprika everything else was chef John's recipe except I didn't measure anything 😂 of course it was very wet so I sauteed again for 15 minutes and added the rest of (about a third) the onions and peppers Put it on sweet Hawaiian slider buns and baked beans on the side it was delicious.
@@epistte I disagree, not because you’re wrong, but because if we’re going with the potato theme, a proper potato salad might complete the equation. Remember, I said a *proper* potato salad.
You definitely should ask (then report back here). On the surface, it's an obvious play on "sloppy Joe" but I suspect there may be more to it and I'm curious...
@@yadinavarro9810 no, my father's sister's sister-in-law. For those of you asking, the story goes she liked it so much she got rude asking for it and taking the majority portion... Not as interesting as I'd hoped
Early congrats on 4 million subs! I've been subscribed to you for about 4 years and have used your videos to learn how to cook. Keep up the awesome videos!
This is my first time commenting on any of your videos a longtime fan watching your videos. I tried a lot of your recipes I boast about you the most. I guess what I'm trying to say is you're awesome you inspired me to cook more
Went out and bought chicken thighs as soon as I finished watching this, after now consuming two giant sandwiches myself I can safely say this recipe slaps hard thank you Chef John from Food Wishes Dot Com. I added a slice of cheddar and some crispy onions for some texture, now I’ve got leftover pulled chicken for days!
Making it for the second time today. It’s great since you can chop all the veggies ahead of time, then when you’re really tired one day you can just throw everything in and you’re done.
This is extremely close to my grandma's chicken and polenta recipe. Seasoning is off a little, but the secret 2.5hr cook until falls apart is pretty key. It does bone in, but damn, it rocks. Love to show it to you Chef John.
Thanks. for sharing this gem, made it and It was simply amazing! I baked the pepper together with chopped green apples, then added at the end with the spring onions... omg SOOOOO GOOD!
If you're asking about the pickle and potato salad, he answered that in the members only chat. It's basically chopped and diced pickle in whatever potato salad you cook.
Made this today. I was worried bc it was a little salty but my husband and 3 sons all said it can be added to the weekly rotation and my oldest wolfed down 2 before I had gotten a picture of mine for instagram. Thanks Chef!
For the efficient folks who like to buy bone-in thighs and want to save a few chops, thoughts on adding the thighs in whole and pulling the bones out when the meat starts to fall apart?
Made this tonight for dinner, couple of tips. Keep it at a higher simmer or you’re looking at closer to 2 hours. I left out the mustard, might substitute it for horseradish next time? I went light on the heat because I have some sensitive family members but in the future I will definitely kick it up. Jalapeños are a must add. Overall easy to make and tastes pretty good.
Your recipe received highest praise from my 15-year old: "You can cook that again." 😅 The sweetness was indeed a bit criticized but otherwise it was really tasty!
I used some jalapeños but didn't have peppers with the right bitter flavour, so it got a little sweet and boring. Decided to zest one lime and one lemon's peel. The transformation was pretty impressive. I also used chicken breasts, which are quite a lot leaner, which took longer, but still worked
I’m making this right now, it smells awesome. My sides are potato salad and baked beans. Also made Chef John’s bread and butter pickles with added heat to add to the sammich. You rule John!
I make something similar. But instead of hot sauce and brown sugar, I add Asian sweet chili sauce and sometimes a squirt of creamy horseradish sauce. This, too, gives it layers of flavor.
I'm also going to need that pickle and potato salad recipe!
I came here to say this
"You are after all the Charles Dickens of your Sloppy Chickens... And speaking of Great Expectations". That was awesome, Cheff. Awesome.
The word Chef only has 1 "f", last I heard... ✔🤣✔
Classic Food Wishes vibe recipe: easy to make, looks great, and tastes great, and the video is 7 minutes and a couple of seconds long with Chef John's classic inflections and subtle humor.
That looks great, but man that pickle and potato salad might be the star of this video. We need a video for that recipe.
Didn’t have faith that this would be “self-shredding” but lo and behold at the very last minute of the simmering it all just fell apart and indeed did shred itself!
Also, this came out REALLY good!!! I used two serrano chilis (deveined and deseeded) instead of a jalapeño cuz it’s what was available to me. Turned out great!
You're so close to four million subs, I remember hearing your voice from my mom watching your videos when I was really young and living with my parents, your recipes are half of what my childhood consisted of, with her cooking. Now I've been cooking your recipes for years for my own little family I've made, congratulations!
This is such a nice note to Chef John!
Me too. But not as a kid, more as a young 20 something......but remember when Chef John did proper recipes?. Not chicken sloppy joes which your mom wouldn't watch.
@@lukezerefos8086 what an angry human being
@@RainKerosene it's not angry. It's just seeing a man like Chef John, who is a master chef, making chicken sloppy joes and all the things food network tells him to make.....kind of like seeing a professor of history at Yale teaching middle school history in Topeka Kansas ....... I like Chef John, but at the same time, I'm not going to fawn over a RUclips channel, making money from us viewers, just because he's entertaining making a recipe most mom's make for 6 year olds.....look at his last 2 months playlist and compare it to the chef John we know from 5 years ago.........anyway, no hate from me.....just a bit of constructive criticism.
Let’s get the Chef 👨🍳 to 4 million today!!! Really waiting to see the special episode !
3.99 arrrgh
4 Million is awesome !! I would be happy with 100k ;-) Only if enough people will know about my channel...
Fine, I did it...
No still 3.99 grrrrrr
I gotta get my mom to sign up
CONGRATS ON THE 4MILLION SUBS!!
Thank you, Chef John, for validating my thoughts on the whole "dump" thing.
Just stumbled across this channel and it's the bob ross of cooking
Made these for dinner tonight. Extremely tasty, and plenty left over for lunch tomorrow. Definitely adding to my favourite recipes.
Chef John, nice recipe & looks tasty. I make one somewhat similar. I use a rotisserie chix from the grocer, peel skin from thigh, leg, wing & eat skin while pulling dark meat off bone, lol, put meat in pan with garlic, diced pablano pepper, sweet baby Ray's original bbq sauce & bring to a simmer, then cover & turn off heat to marinate for 1 hour, then re-heat to desired temp & place on toasted bun, delicious. Sides are Cole slaw & baked beans
Just made these. Amazing. Perfect balance between sweet and spicy. Easy to make.
My simmer was 2 hours, but I'll know next time they need to simmer a bit higher.
They'll be on my regular rotation. Maybe even make a double batch and freeze some.
While this looks fantastic and I'll definitely be making it, will there be a pickle and potato salad video?
came to the comments for this.
I also came to find the answer to this burning question.
Same here - pickle and potato salad recipe, please! 😁
Me too.
Yeah me too
This is now part of my regular recipe rotation and I love it. I can't believe how easy it is and how flavourful it is
"These are the sloppiest Joe's we ever did slop." -My Son when he was very young.
Braising chicken in what is essentially bbq sauce... Absolute genius. Chef john is on a whole other level 🔥🔥🔥🔥
For those of you or us that are suffering from 100 plus degree weather the instant pot can do this in under an hour, use saute function then high pressure for 35 minutes if it's too wet after you're done put it back on saute to evaporate some of the liquid.
I sure hope you know what you’re talking about, ‘cause I’m-a-gonna try that👍🏼🙆🏼
@@SharonH11100 I'm sure, "one pot" recipes are perfect for the instapot just saute everything before adding liquid, it's the same thing as Chef John is doing just faster and no sweating 😰😅
Edited: replaced dump with one pot 😂
Update: a slow cooker would work well also for this recipe.
@@SharonH11100 so I made this tonight I used 3 jalapenos
One half of a red bell pepper I didn't have green but added a little pickle juice half a medium onion and smoked paprika everything else was chef John's recipe except I didn't measure anything 😂 of course it was very wet so I sauteed again for 15 minutes and added the rest of (about a third) the onions and peppers
Put it on sweet Hawaiian slider buns and baked beans on the side it was delicious.
Where's that pickle and potato salad. Sounds like a recipe to try.
Indeed.
Thinking the same thing, would love to try!
Sloppy Joes need french fries or tater tots.
@@epistte I disagree, not because you’re wrong, but because if we’re going with the potato theme, a proper potato salad might complete the equation. Remember, I said a *proper* potato salad.
I'm drooling over here, chef. Can't wait to make this!
Finally made it. And it's absolutely fantastic! Thanks for another amazing recipe, Sir!
Chef makes everything he cooks look so easy.
My uncle calls these "rude Jane". Never asked why, but always assumed it has to do with his sister... I think yours sounds much better though
I think there is an interesting family story, there.
You definitely should ask (then report back here). On the surface, it's an obvious play on "sloppy Joe" but I suspect there may be more to it and I'm curious...
It's a first time I've seen those and I love it !!
His sister? You mean your mother?🤔
@@yadinavarro9810 no, my father's sister's sister-in-law.
For those of you asking, the story goes she liked it so much she got rude asking for it and taking the majority portion... Not as interesting as I'd hoped
Oh the innuendo's !
I love how simple this is. And AMAZINGLY good. It’s a keeper
I wholeheartedly agree with your opinion of. Dump recipes 👍
Chef John, can you show the recipie for the pickle potato salad you had that accompanied the sloppy chicken burger?
Usually if he mentions a side dish it means a recipe video is coming 👍
@@dgdigital2659 He also usually mentions that the recipe is forthcoming. Maybe he forgot to, or wants to keep us in suspense!
Early congrats on 4 million subs! I've been subscribed to you for about 4 years and have used your videos to learn how to cook. Keep up the awesome videos!
Just cooked this dump today. Tastes fantastic!! Thank you for this easy and cheap recipe. Probably great for camping as well as it‘s all in one pot.
Oh, Chef John, "great expectations"....
I'm here for the wit and humor as much as the recipes.
Can't wait to try this recipe, chef!
You really don’t wanna call it a Sloppy Dump either 🤣
Coffee, meet keyboard...
Ohhh shit.... EXACCTLY. 😂
This is my first time commenting on any of your videos a longtime fan watching your videos. I tried a lot of your recipes I boast about you the most. I guess what I'm trying to say is you're awesome you inspired me to cook more
Chef you make me smile and teach me to cook. Thanks again.
Went out and bought chicken thighs as soon as I finished watching this, after now consuming two giant sandwiches myself I can safely say this recipe slaps hard thank you Chef John from Food Wishes Dot Com. I added a slice of cheddar and some crispy onions for some texture, now I’ve got leftover pulled chicken for days!
I cook this now regularly since I found this recipe. It’s really great
Making it for the second time today. It’s great since you can chop all the veggies ahead of time, then when you’re really tired one day you can just throw everything in and you’re done.
Just making it again, tonight. But with duck, this time. I'm super excited.
Just found this recipe today and made it for dinner. This is absolutely delicious and can't wait to make it again! (and again and again!)
This is extremely close to my grandma's chicken and polenta recipe. Seasoning is off a little, but the secret 2.5hr cook until falls apart is pretty key. It does bone in, but damn, it rocks. Love to show it to you Chef John.
“If things are going pretty well, you can add some chicken broth instead.”
I loved that too lol
That Charles Dickens to Great Expectations transition was so smooth. I will never be a cool as Chef John.
Thanks. for sharing this gem, made it and It was simply amazing! I baked the pepper together with chopped green apples, then added at the end with the spring onions... omg SOOOOO GOOD!
What do you call a "Sloppy Joe" sandwich made of venison?
Sloppy Doe.
🤣🤣🤣
What do you call a hundred pigs 🐽 and a hundred deer 🦌? A hundred sows and bucks 😁
@@harryfarber6435 hahaha
Just thinking: would that make it a family member?
@@peterdoe2617 wooooow, unexpected :D
Pulled chicken without having to shred!? Amazing!
Thank you! It’s my favourite recipe now! Delicious !
I LOVE it! My family is obsessed with your recipe! Thank you kind sir!
"And speaking of great expectations"… that’s what I’ve got for when I make this dish. Looks great.
Pickle and potato salad? Yes, please! Sounds like a recipe I need.
I made this tonight for dinner, so simple and extremely tasty, thanks Chef John!
Thank you chef John. U r the best. Absolutely loved your blueberry muffins (lemon extract!!) & blueberry crumbles. Kids will love this too!
You had a chance to call it a Sloppy John and you missed it.
You win. That's what I'm calling it when I make it from now on.
(And i get the feeling I'll be making this a lot)
I bet you like your Johns extra sloppy
"There is no wrong way to eat a sloppy joe."
Words of wisdom.
But there is a wrong way; Neatly. Best get them fings messed up!!
this might be the first time in forever I've not seen a better rhyme in the comments, nice work
If you're asking about the pickle and potato salad, he answered that in the members only chat. It's basically chopped and diced pickle in whatever potato salad you cook.
This is beautiful genius.
Congrats, 4 million!
Made this today. I was worried bc it was a little salty but my husband and 3 sons all said it can be added to the weekly rotation and my oldest wolfed down 2 before I had gotten a picture of mine for instagram. Thanks Chef!
Nice one chef👍
Not only do I love your recipes I am only seriously in love with your stove/ pans/ utensils .... 😁
02:20 "...and I think we all know why." 😂😹
Hello Chef and thumbs UP to you !
I made it yesterday. Amazing!! Thank you for that recipe
Looks so delicious..so inspired to continue creating more content 👌🥰
Looks tasty! Seems like this would be a good slow cooker recipe although I imagine the liquid amount would have to be decreased?
I'm thinking instead pot same way
it’ll come out the same, he has a hatred of slowcookers
@@edtroup8606 let me know if you try it in the instant pot!
Amazing, well explained. Watching from argentina here 🍸
For the efficient folks who like to buy bone-in thighs and want to save a few chops, thoughts on adding the thighs in whole and pulling the bones out when the meat starts to fall apart?
Just make sure to get the cartelidge at the end. When you braise chicken that stuff fall off easily.
Going to make this exact recipe on Sunday. Thanks!
Added pepperocini and didn’t add the Dijon mustard, still was amazing and great. I loved this, thank you very much for the recipe. :) ❤️
My youngest son loves pulled pork so I’m sure he would love this too❤️ Thanks for sharing the video
Just cooked this John,absolutely delicious. Thank you.
Made this tonight...delicious!
“Don’t call anything a dump recipe, and I think we all know why” 😂 laughed out loud @ that
I'm going to have to try this. And also: totally agree on the whole "dump recipes" thing. XD
tried it, it's delicious and so easy to make! thank you
Made this tonight for dinner, couple of tips. Keep it at a higher simmer or you’re looking at closer to 2 hours. I left out the mustard, might substitute it for horseradish next time? I went light on the heat because I have some sensitive family members but in the future I will definitely kick it up. Jalapeños are a must add. Overall easy to make and tastes pretty good.
Loving the recipe. Interesting intonation
My dinner tonight, already smells awesome! Thank you, Chef John, once again!
Your recipe received highest praise from my 15-year old: "You can cook that again." 😅
The sweetness was indeed a bit criticized but otherwise it was really tasty!
I used some jalapeños but didn't have peppers with the right bitter flavour, so it got a little sweet and boring. Decided to zest one lime and one lemon's peel. The transformation was pretty impressive. I also used chicken breasts, which are quite a lot leaner, which took longer, but still worked
I made my version of this recently..Family loved it! Such a nice departure from the pork version.
Yes!!! I agree, please post that pickle potato salad, pretty please!!!!?
"Never, under any circumstances, call something a dump recipe."
The inventor of the dump cake has entered the chat.
This is the best pulled chicken I've ever had! It was so so so delicious. Thank you Chef John, you never fail us 🙏🏽 🙌🏾🙌🏾🙌🏾
Thank you chef John. Did it today and it was amazing.
Chef turned up the volume on the garlic sizzle and I swear I could smell it! I will try this soon!
This is a great "technique" recipe. I was trying to whip something up tonight and I had chicken thighs and Korean BBQ sauce. Came out nice.
So close to 4 Million !! Help people who are sharing delicious recipes for you ;-)
Cooked this tonight mate tasted heaps good, cheers!
Great recipe .Thanks chef.
Yup, I'm gonna make this
Every halloween my Grandma would make sloppy joes but they never looked this delicious Chef 🕺🏻
When you said that, all I could think of was a bun shaped like a skull (pan de muerto style) with sloppy joes inside: skull and braaaaaiiiiiinnnnssss!
@@thekatinator1926 I love it 🕺🏻💀
Just made this and i highly recommend 👌 A+ felt it in my soul glad i shared it with someone
Can’t wait to try! Thank you.
I’m making this right now, it smells awesome. My sides are potato salad and baked beans. Also made Chef John’s bread and butter pickles with added heat to add to the sammich. You rule John!
This looks like it would do well in the instapot
A t-shirt is available that says “There’s no such thing as an Instapot.” Other than that, yes, would love to do this in my Instant Pot.
@@bethjeans3780 well I'll be damned, it does say instant pot lol
@@blgraham00 yes, and Insta is nails on a blackboard to some. Including me, I have to/hate to admit.
Looks heavenly!!! I must try it this weekend. Four million thanks, chef 🥰
Dump and goes are the best!
I make something similar. But instead of hot sauce and brown sugar, I add Asian sweet chili sauce and sometimes a squirt of creamy horseradish sauce. This, too, gives it layers of flavor.
I made this and is the best tasting sloppy joe I ever had. Thank you. The brown sugar is where it's at
Amazing....Love it...best wishes from germany
Made this tonight and it was great! Thanks for this recipe it will be a staple in my repertoire now
Thanks John