Big Batch Orange Chicken Stew
Big Batch Orange Chicken Stew

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, big batch orange chicken stew. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Big Batch Orange Chicken Stew is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Big Batch Orange Chicken Stew is something which I’ve loved my entire life. They are fine and they look fantastic.

Great recipe for 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.

To get started with this recipe, we have to prepare a few ingredients. You can cook big batch orange chicken stew using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Big Batch Orange Chicken Stew:
  1. Prepare 5 pounds chicken pieces (We prefer drums and thighs.)
  2. Get 1 medium onion, peeled and sliced
  3. Get 4-6 large cloves garlic, peeled and crushed
  4. Make ready zest of a small orange
  5. Make ready 1 cup orange juice
  6. Get 3/4 cup low sodium soy sauce
  7. Prepare 3/4-1 cup packed brown sugar, depending on how sweet you like things
  8. Make ready 2-4 Tablespoons sriracha, depending on how hot you like things
  9. Take optional: 5 or 6 thin slices fresh ginger OR 1 teaspoon ginger powder
  10. Get optional: 1 to 2 Tablespoons of white vinegar if you like extra tang

Transfer to a plate (chicken will not be cooked through). These big batch recipes are great if you are feeding a crowd or have a large family. Some great ideas for freezer meals too! We have got a total favourite of mine, Beef Massaman Curry to Slow Cooked Pork Casserole and loads in between.

Instructions to make Big Batch Orange Chicken Stew:
  1. 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.
  2. Once the liquid is simmering, stir in the brown sugar and sriracha.
  3. 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.
  4. 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
  5. Then flip the chicken skin side up again, turn the heat up to medium, and simmer, uncovered, 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.

  1. Garnish with fresh orange slices and chopped green onions and cilantro if you like and enjoy!

My husband and I worked on this recipe together. We make a big pot and freeze it to enjoy all winter long. We sometimes stir in sauteed shrimp for a delicious addition to this stew. ???Lisa Nelson, Bluffton, South Carolina This chicken stew recipe with loads of vegetables is scaled from a big-batch recipe intended originally to feed the folks at church picnics of northeastern Wisconsin. Making bloody Marys for a big crowd doesn't mean you have to spend your whole brunch or tailgate playing bartender for everyone. Set out these Big-Batch Bloody Marys in a large punch bowl or glass dispenser with your choice of garnishes next to glasses and a bucket of ice and.

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