In the spirit of many food trucks, this is not only “walking-around” food, but also a mashup that pays homage to multiple dishes. Chicken & waffles, tacos, wraps – it all comes together in this sweet-meets-savory meal in a cone. (Don’t laugh … it may sound strange, but it’s really good!) And yes, we make the cones too – we have a recipe for tea-infused cones in Issue 12 of our eMagazine, which we make using an Edgecraft Waffle Cone Maker. ~ Marlys
* As featured in Issue 12 of Adventures with Tea eMagazine!
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Chicken & Slaw in a Cone
Ingredients
For the Pulled Chicken:
- 1 lb Chicken breast
- 1/2 cup Water
- 1/2 cup Chopped green onion
- 1/4 cup Homemade ketchup see recipe below
For the Homemade Ketchup:
- 2 Tomatoes quartered
- 1 can Tomato paste 6 oz.
- 3 Tbsp Rice vinegar
- 1/4 cup Brown sugar
- 1/4 tsp Coarse sea salt
- 1/4 tsp Allspice
- 1/4 tsp Garlic powder
- 3 Tbsp Vanilla Island brewed tea
For the Apple Slaw:
- 2 cups Granny Smith apples cut in matchsticks
- Juice from 1/2 lemon
- 1/4 cup Sour cream
- 1 Tbsp Honey
- 1 Tbsp Vanilla Island brewed tea
- Pinch Salt
Instructions
For the Pulled Chicken:
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Place chicken breasts in a 2-quart saucepan with water. Cover and cook on medium-high for 20-30 minutes until chicken is tender and fully cooked. Shred with two forks, then add onion and ketchup. Heat for a few minutes more.
For the Homemade Ketchup:
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Combine all ingredients in medium saucepan and bring to a boil. Turn down heat, then cover and simmer for 30 minutes.
-
Puree with an immersion blender, then cook uncovered for up to an hour more (or until thickened).
For the Apple Slaw:
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Toss apple matchsticks in lemon juice to coat. In a separate bowl, add remaining four ingredients and whisk to combine to make the dressing. Then drizzle over apples and stir.
To assemble the cones:
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Once your cone is ready, fill with a scoop of mashed potatoes to seal up the hole in the bottom. Then add a scoop of Apple Slaw, followed by the Pulled Chicken on top. Enjoy!