Slow Cooker Barbecued Chicken with Tangy Orange Sauce
Time passed and more ingredients were added to the sauce. People in North Carolina like a sweet, vinegar-based sauce. The folks in South Carolina add mustard to their recipe. If you grew up in the Smoky Mountains you like sauce made with tomatoes, ketchup, and vinegar.
As you might expect, Florida residents add lemon and lime juice to their sauce. Alabama residents prefer a light sauce, but Kentucky residents like theirs dark. Hot and spicy are the words that describe Texas barbecue. As for Mid-Westerners, they like a thick tomato-based sauce.
"Barbecue by Region," an article on www.xroads.virginia.edu, says "Barbecue is barbecue all over the Southern United States." According to the article, Memphis residents flavor their tomato-based sauce with molasses. For years I made my barbecue sauce from scratch. The recipe had lots of ingredients, including molasses, and took a half hour to make.
So I came up with a faster version of the recipe. When I am cooking pork I add molasses, but when I am cooking chicken I use orange marmalade instead. You can make the sauce in five minutes and savor the smell for hours. Serve this tangy barbecued chicken with rice and apple coleslaw. Double the recipe if you are cooking for teens.
INGREDIENTS
2 1/2 pounds skinless chicken breasts
1 tablespoon extra light olive oil
1 3/4 cups barbecue sauce (lowest sugar/salt content you can find)
1 cup fresh orange juice
1/2 cup sugar-free orange marmalade
1 tablespoon orange zest, diced
2 green onions, white and green parts, chopped
METHOD
Coat a well-seasoned cast iron skillet with olive oil. Cut each chicken breast into two long strips. Saute the strips on medium-to-high heat until they start to brown. Transfer chicken strips to slow cooker.
Wipe any remaining oil from skillet with paper towels. In the same skillet combine barbecue sauce, orange juice, marmalade, orange zest, and green onions. Heat sauce until it starts to boil and pour over chicken. Cover and cook on low for about 6 hours. Makes 5-6 servings.
Copyright 2007 by Harriet Hodgson
Related Tags: chicken, barbecue
http://www.harriethodgson.com http://www.healthwriter.blogspot.com
Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. He 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find another review on the American Hospice Foundation Website under the "School Corner" heading.
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