Sunday, April 6, 2008

BBQ Orange Chicken W/Cornbread Topper

by Brenda
I saw this recipe on the Rachael Ray show a month ago and finally got around to trying it. We really liked it. I hope you enjoy!

3 tablespoons extra-virgin olive oil, divided
4 - 5 cloves garlic, finely chopped or grated
1 large red onion, finely chopped
salt & pepper
3 tablespoons tomato paste
1 1/2 tablespoons paprika
2 tablespoons Worcestershire sauce
2 - 4 tablespoons hot sauce
1/4 cup brown sugar
juice of 2 large oranges and 1 tablespoon zest, divided
1 1/2 cups chickenstock (I just used Chicken boulion cubes dissolved in water)
2 1/2 pounds boneless, skinless chicken, cut into large chunks
2 boxes cornbread mix (like Jiffy)
2/3 cup milk (per cornbread package directions)
2 eggs (per cornbread package directions)
4 scallions (I just used green onions)
1 cup shredded cheddar cheese

Preheat oven to 375. Place a suace pan over medium-high heat with about 1 tablespoon olive oil. Add the garlic and onion to pan and cook until tender, about 4-5 minutes. Season with salt & pepper then add tomato paste and paprika. Cook for a couple of minutes, then add worcestershire sauce, hot sauce, brown sugar, orange juice & chicken stock to the pan. Bring everything to a bubble then reduce heat to medium and simmer until slightly thickened, about 5 minutes.

While the sauce is simmering, place a large skillet (oven-proof, if you have one) over medium heat with about 2 tablespoons olive oil. Season chicken with salt & pepper and cook until done. When chicken is done, pour the cooked barbeque sauce into the skillet and add the orange zest. (I don't have an oven proof skillet, so I just poured this into a 9 x 13 pan at this point).

Mix cornbread mix with the amount of milk and eggs the package calls for. Fold in the scallions and 1/2 cup cheese. Spoon evenly over the barbecue chicken. Sprinkle the rest of the cheese over the cornbread and transfer the skillet or pan to the oven.

Bake about 15 minutes or until the cornbread is done.

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