Big Batch Orange Chicken Stew. Big Batch Orange Chicken Stew Since my firstborn moved out earlier this year, one of the highlights of my week has been to cook for him and his roomies. I was going to do BBQ chicken and mac and cheese, but turns out they've been eating way too much stuff cooked in BBQ sauce because they just got themselves a slow cooker and slow cooking things. I was going to do BBQ chicken and mac and cheese, but turns out they've been eating way too much stuff cooked in BBQ sauce because they.
No matter the time of year, there's nothing like a big batch of soup to serve to your family for lunch or dinner.
These big batch recipes are great if you are feeding a crowd or have a large family.
Some great ideas for freezer meals too!
You can have Big Batch Orange Chicken Stew using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Big Batch Orange Chicken Stew
- You need 5 pounds of chicken pieces (We prefer drums and thighs.).
- You need 1 of medium onion, peeled and sliced.
- It's 4-6 of large cloves garlic, peeled and crushed.
- You need of zest of a small orange.
- Prepare 1 cup of orange juice.
- Prepare 3/4 cup of low sodium soy sauce.
- Prepare 3/4-1 cup of packed brown sugar, depending on how sweet you like things.
- It's 2-4 Tablespoons of sriracha, depending on how hot you like things.
- Prepare of optional: 5 or 6 thin slices fresh ginger OR 1 teaspoon ginger powder.
- Prepare of optional: 1 to 2 Tablespoons of white vinegar if you like extra tang.
We have got a total favourite of mine, Beef Massaman Curry to Slow Cooked Pork Casserole and loads in between. My chicken stew makes the house smell wonderful as it gently bubbles in the slow cooker. One whiff and my family heads to the kitchen to see if it's ready. Transfer to a plate (chicken will not be cooked through).
Big Batch Orange Chicken Stew instructions
- In a large Dutch oven (or saute pan as was the case today), lay your chicken on a single layer if possible, skin side up, along with the rest of the ingredients *except. Cover, turn the heat to medium high, and let it begin to come to a simmer. This should take 7 minutes or so, depending on the weather, how cold your chicken is, and how hot your stove gets..
- Once the liquid is simmering, stir in the brown sugar and sriracha..
- Let everything come up to a boil for a minute or two, then turn the heat down to medium low and simmer, covered, for 15 to 20 minutes. 15 for smaller pieces of chicken, and up to 20 for larger pieces..
- Then flip the chicken pieces over so they're skin side down, keeping the heat at medium low, and simmer, lid askew, for another 15 to 20 minutes.
- Then flip the chicken skin side up again, turn the heat up to medium, and simmer, *un*covered, for another 15 to 20 minutes. This will reduce the sauce and intensify all the flavors. If you have the time and energy, you might like to baste the skin from time to time with the sauce..
- Garnish with fresh orange slices and chopped green onions and cilantro if you like and enjoy!.
Heat the oil in a large Dutch oven or pot over medium heat. No one has EVER minded having chicken stew for leftovers! In fact, we came back from the Fiddler's tonight and gathered around the soup pot once more! My brother is a Jack Daniel's two time grand champion winner for his bbq and he is selling pork chop sandwiches and bbq sundaes all weekend at Fiddlers, oh and roasted corn, too. Thursday: Chicken Stew with Tomatoes & Greens Simmer everything you've got left into a comforting stew.