Sisters Sloppy Janes

A Sloppy Joe’s cousin made with our pasture raised ground chicken, then piled on a toasted bun with melted Muenster. It makes a big batch and reheats beautifully, so it’s good for leftovers.

What you’ll need

  • 1 small onion, small dice

  • 1 small green bell pepper, small dice

  • Small handful of shredded carrots (optional)

  • A little olive oil

  • 2 lbs Three Sisters Ranch pasture raised ground chicken, Plain or Ranch blend

  • 4 cloves garlic, minced

  • Salt & pepper

  • 1/2 tsp onion powder

  • Tiny pinch of cinnamon

  • 1 cup your favorite BBQ sauce

  • 1/2 cup ketchup

  • 1 hearty tsp mustard

  • Splash of Worcestershire

  • Buns, for serving

  • Sliced Muenster cheese, for serving

  • Marinated red onions, for serving

  • Arugula, for serving

How to make it

Heat a little olive oil in a large sauté pan over medium-high heat. Add the onion, bell pepper, and carrots and sauté until softened.

Add the ground chicken and cook until it’s no longer pink. Stir in the garlic, salt, pepper, onion powder, and cinnamon, and cook a few more minutes.

Pour in the BBQ sauce, ketchup, mustard, and Worcestershire. Let it bubble together over medium-low heat for about 10 minutes, then season to taste. Dinner’s done at this point. If you’d like to make it ahead, keep it warm in a slow cooker until you’re ready to eat.

To serve, pile the meat onto buns with a slice of Muenster and pop them in a 425° oven for a few minutes, until the cheese melts and the buns toast. Top with marinated red onions and a handful of arugula.

A few notes from our table

I used a hickory brown sugar BBQ sauce, so mine came out sweet. If you’d rather go savory, a smoky or Texas-style sauce works just as well. Use whatever your crew loves.

It’s a messy one, so grab extra napkins. Or do what I do and eat it from a bowl with a spoon.

Diane Kahanek