Recipe: Appetizing Stewed barbecued chicken

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Stewed barbecued chicken This recipe is written for two, but it is easy to scale. Using a lid speeds up the cooking process, which is especially great for busy cooks making weeknight dinners. Heat the vegetable oil in a deep pot over medium heat. You can have Stewed barbecued chicken using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Stewed barbecued chicken

  1. You need 6 large of chicken thighs, boneless and skinless.
  2. You need 28 oz of tomato sauce.
  3. It's 1 tbsp of splenda.
  4. Prepare 1/4 cup of dehydrated onion.
  5. You need 1 tsp of turmeric.
  6. It's 1/4 cup of chopped parsley.
  7. Prepare 1/4 cup of yellow prepared mustard.
  8. You need 1/4 tsp of salt.
  9. It's 1/3 tsp of ground black pepper.
  10. It's 1 tsp of granulated garlic powder.
  11. It's 1/2 tsp of marjoram.
  12. Prepare 2 tbsp of vinegar, I used coconut vinegar.
  13. Prepare 1 cup of water.
  14. Prepare 1/4 cup of butter.

Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Remove, reserving the broth and deboning the chicken. Proceed with the recipe substituting chicken for the pork, using the homemade chicken stock, and eliminate the barbecue sauce, if desired.

Stewed barbecued chicken step by step

  1. Boil the chicken 7 minutes in water.
  2. Add tomato sauce, spices, vinegar, and butter. I mixed everything but vinegar and butter in the can of tomato sauce..
  3. Simmer to let thicken 25 minutes..
  4. Serve hope you enjoy!.

In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. In a large skillet, melt butter; cook chicken until chicken juices to run clear. In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into. This Brunswick stew is made with cooked pork shoulder or leftover pulled pork, along with shredded or chopped cooked chicken thighs and vegetables.