Ground chicken simmered with bell pepper, onion, ketchup, brown sugar, and Worcestershire until rich and saucy, piled onto brioche buns. A lighter take on the lunchbox classic with all the messy charm.
Ingredients
- 1½ lbs ground chicken
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 cup ketchup
- 2 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 2 Tbsp brown sugar
- 1 Tbsp yellow mustard
- ½ cup chicken broth
- 6 brioche or hamburger buns
Instructions
Heat a large skillet over medium heat. Add ground chicken and cook until no longer pink, breaking it apart as it cooks.
Stir in diced onion and bell pepper. Cook until softened, about 5 minutes.
Add garlic and sauté until fragrant. Season with garlic powder, onion powder, salt, pepper, paprika, and chili powder.
Stir to evenly coat the meat mixture. Add ketchup, tomato paste, Worcestershire sauce, brown sugar, mustard, and chicken broth.
Stir well and bring to a gentle simmer. Reduce heat and cook uncovered for 15 to 20 minutes, stirring occasionally, until thick and saucy.
Taste and adjust seasoning if needed. Spoon sloppy joe mixture onto toasted buns.
Serve warm.