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!
This sauce is a marinade for the chicken.
Makes about 3 Cups.
|A.||butter, unsalted||4 tablespoons|
|yellow onion||1 very large||coarsely chopped|
In a medium saucepan, melt the butter over moderately high heat.
Add the onion and cook, stirring often, until golden brown, about 8 minutes.
|tomato paste||1/2 cup|
|hot sauce||3 tablespoons|
|lemon juice||2 tablespoons||fresh is best|
|black pepper||1 1/2 teaspoon|
|white pepper||1/2 teaspoon|
|cayenne pepper||1/2 teaspoon||less for mild|
Reduce heat to low, add the garlic, and cook, stirring for 1 minute.
Whisk in the remaining ingredients above.
|C.||chicken broth||2 cups|
|orange juice, fresh||1/2 cup|
Whisk in the broth and orange juice.
Simmer for 30 minutes, stirring occasionally.
Remove from heat and allow to cool.
Puree the sauce in a blender or food processor.
Sauce can be refrigerated for up to 3 days.
|A.||chicken breast, boneless||2 pounds|
|Orange Sauce||2 cups||As made above|
Place chicken breasts and the Orange BBQ Sauce in a large dish or bowl. Turn the chicken to coat well. Marinate for at least 2 hours, or overnight.
|B.||Cook the chicken|
Light a grill, or preheat the broiler. Grill, or broil, the chicken breasts, turning once, until opaque, about 4 minutes per side. You can also sous vide the chicken for exceptional texture and taste.
Let cool, then cut into 1-inch chunks.
|C.||butter, unsalted||4 tablespoons|
|green bell pepper||2 medium||cut into 1-inch chunks|
|yellow onion||1 medium||thinly sliced|
In a large pot, melt the butter over moderately high heat until the bubbling ends.
Add onion and bell peppers and cook, stirring until browned, about 8 minutes.
|chicken broth||4 cups|
|yams||2 pounds||peeled and cut into 1-inch cubes|
|salt||1 1/2 tablespoons|
|Orange Sauce||1 cup||from recipe above|
Sprinkle the flour over the vegetables and stir for 2 minutes.
Stir in the chicken broth, sweet potatoes, salt, and the remaining Orange BBQ Sauce.
Bring to a boil, then simmer until the potatoes are tender, about 35 minutes.
|E.||plum tomatoes||1 pound||peeled, seeded, chopped coarsely|
|cilantro||1 cup||chopped coarsely|
|corn kernels||1 1/4 cup||can be fresh or frozen|
|orange zest||1 teaspoon||finely grated|
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.