B-B-Q Chicken Stew 

Lou and Karen gave me a Tupperware bowl of this and it was fantastic. I don't know where they got it, but the blend of sweet orange and hot sauce makes for fine dining. Here's their recipe...

Marinating, then stewing the chicken results in meltingly tender meat.  Stew tastes even better the day after it’s made.  It’s terrific with beer and corn bread!

 Makes 8 servings.

• 2 pounds skinless, boneless chicken breasts

• 2 Cups “Orange BBQ Sauce” (recipe follows)

• 4 tablespoons unsalted butter

• 3 medium green bell peppers cut into 1-inch dice

• 1 medium onion thinly sliced

• 2 tablespoons flour

• 4 Cups chicken broth

• 2 pounds sweet potatoes, peeled and cut into 1-inch chunks

• 1½ tablespoons salt

• 1 pound plum tomatoes, peeled, seeded and coarsely chopped

• 1 ¼ Cup fresh or thawed frozen corn kernels

• 1 Cup fresh flat-leaf parsley leaves, coarsely chopped

• 1 teaspoon  Finely grated orange zest

1.Place chicken breasts and 1 C. of the Orange BBQ Sauce (see below)  in a large dish or bowl.  Turn the chicken to coat well.  Marinate for at least 2 hours, or overnight.

2.Light a grill, or preheat the broiler.  Grill, or broil, the chicken breasts, turning once, until opaque, about 4 minutes per side.  Let cool, then cut into 1-inch chunks.

3.In a large pot, melt the butter over moderately high heat.  Add onion and bell peppers and cook, stirring until browned, about 8 minutes.

4.Sprinkle the flour over the vegetables and stir for 2 minutes.  Stir in the chicken broth, sweet potatoes, salt, and the remaining 1 C. Orange BBQ Sauce.  Bring to a boil, then simmer until the potatoes are tender, about 35 minutes.

5.Stir in the tomatoes, corn, parsley, and orange zest.  Return the chicken to the pot and cook for 5 minutes, stirring occasionally.  Season with salt.  (Stew can be made up to 3 days ahead; cover and refrigerate.  Rewarm over moderately low heat.)

Orange BBQ Sauce

Use this sauce, which doubles as a marinade, with meat or poultry.

Makes about 3 Cups.   

• 4 tablespoons unsalted butter

• 1 very large onion, coarsely chopped

• 6 garlic cloves, minced

• 1 Cup honey

• ½ Cup tomato paste

• 3 tablespoons hot pepper sauce (e.g. Tobasco)

• 2 tablespoons molasses

• 2 tablespoons fresh lemon juice

•  2 teaspoon Salt

• 1½ teaspoon freshly ground black pepper

• ½ teaspoon  freshly ground white pepper

•  ½ teaspoon  cayenne pepper

• ½ teaspoon  ground cumin

•  2 Cup chicken broth

• ½ Cup  fresh orange juice

1.In a medium saucepan, melt the butter over moderately high heat.  Add the onion and cook, stirring often, until golden brown, about 8 minutes. 

2.Reduce heat to low, add the garlic, and cook, stirring for 1 minute.  Whisk in the honey, tomato paste, hot pepper sauce, molasses, lemon juice, and salt. 

3.Stir in black, white, and cayenne peppers, and the cumin. 

4.Whisk in the broth and orange juice.  Simmer for 30 minutes, stirring occasionally.  Let cool.

5.Puree the sauce in a blender or food processor.  (Sauce can be refrigerated for up to 3 days.  I like to freeze leftovers for future batches of stew.)

Enjoy!!!  And, remember, allow about 2 days to make this.