Bar-B-Que Spicy Orange 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!

Orange Sauce -

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.
B. garlic 6 cloves minced
honey 1 cup  
  tomato paste 1/2 cup  
  hot sauce 3 tablespoons  
  molasses 2 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
  cumin 1/2 teaspoon  
salt 2 teaspoons  

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. 

Now for the Chicken

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.
D. flour 2 tablespoons  
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.