Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, big batch orange chicken stew. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Big Batch Orange Chicken Stew is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Big Batch Orange Chicken Stew is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook big batch orange chicken stew using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Big Batch Orange Chicken Stew:
- Make ready 5 pounds chicken pieces (We prefer drums and thighs.)
- Make ready 1 medium onion, peeled and sliced
- Prepare 4-6 large cloves garlic, peeled and crushed
- Prepare zest of a small orange
- Make ready 1 cup orange juice
- Get 3/4 cup low sodium soy sauce
- Get 3/4-1 cup packed brown sugar, depending on how sweet you like things
- Prepare 2-4 Tablespoons sriracha, depending on how hot you like things
- Take optional: 5 or 6 thin slices fresh ginger OR 1 teaspoon ginger powder
- Make ready optional: 1 to 2 Tablespoons of white vinegar if you like extra tang
Steps to make Big Batch Orange Chicken Stew:
- 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, 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.
- Garnish with fresh orange slices and chopped green onions and cilantro if you like and enjoy!
So that’s going to wrap it up for this special food big batch orange chicken stew recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
