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1
Add canola oil to a heavy bottomed pot with a tight fitting lid and put it over medium heat.
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2
Add the onion and garlic and saute until softened, about 4 minutes.
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3
Add the chicken thighs, skin side up, fitting them in tightly.
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4
Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water.
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5
When it comes to a boil, lower the heat, cover and simmer for 1 hour.
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6
Remove the chicken from the pot and let it cool.
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7
When it is cool, shred the meat, discarding the skin and bones.
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8
(Reserve the meat from 2 thighs for Round 2 Recipe Chicken Tacos with Cucumber Salsa.)
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9
In a large bowl combine the sugar, vinegar, red pepper flakes and mix together.
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10
Shred half of the cabbage and add it to the bowl, then season with salt and pepper, to taste.
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11
(Reserve the remaining cabbage half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.)
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12
Toss to coat all of the cabbage, then cover and refrigerate until ready to use.
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13
In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, and hot sauce.
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14
Taste and adjust the seasoning with salt and pepper, to taste.
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15
Add the shredded chicken and toss to coat.
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16
Divide the shredded chicken evenly among each roll bottom.
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17
Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together.
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18
Arrange on a serving platter and serve.
