Serves 4
1 tsp vegetable oil
1 finely chopped onion
1/3 cup tomato ketchup
1/3 cup water
4 tsp vinegar
4 tsp dark soft brown sugar
1.5 tsp worcestershire sauce (optional)
.5 tsp chili powder
600g skinned chicken or turkey pieces
Method:
Heat the oil in a large non-stick pan, and cook the onion until soft. Stir in all the other ingredients except the chicken and bring to the boil. Add the chicken, spoon the sauce over. Bring to the boil again then reduce the heat; cover and simmer for 30 minutes. Turn the meat, to coat in the sauce, then simmer for 20-30 minutes more.
Alternatively, if you have a slow cooker, you can leave out the oil; double the ingredients and place the onions and chicken on the bottom of the crockpot (make sure the chicken is fully thawed if it was frozen) then mix the other ingredients together and spoon over. Cook for an hour on 'high' and then simmer on 'medium' for 6-8 hours. This works well with boneless, skinless chicken thighs which become very tender when cooked in the crockpot.
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I'm not entirely sure why this is called 'barbecue' chicken, since it's not cooked anywhere near a barbecue. Maybe the sauce tastes somewhat like some barbecue sauces (nicer, though, as there are no artificial taste-enhancers). It's a simple meal to make in a short time, and tastes good. Worcestershire sauce unfortunately has some additives that may be migraine triggers, but if this is not a problem, add it to taste.
We usually serve this with baked jacket potatoes or potato wedges, but it would probably go equally well with rice or pasta, or even bread. Broccoli and sweetcorn go particularly well with this, but you could serve any vegetables or salad.
1 tsp vegetable oil
1 finely chopped onion
1/3 cup tomato ketchup
1/3 cup water
4 tsp vinegar
4 tsp dark soft brown sugar
1.5 tsp worcestershire sauce (optional)
.5 tsp chili powder
600g skinned chicken or turkey pieces
Method:
Heat the oil in a large non-stick pan, and cook the onion until soft. Stir in all the other ingredients except the chicken and bring to the boil. Add the chicken, spoon the sauce over. Bring to the boil again then reduce the heat; cover and simmer for 30 minutes. Turn the meat, to coat in the sauce, then simmer for 20-30 minutes more.
Alternatively, if you have a slow cooker, you can leave out the oil; double the ingredients and place the onions and chicken on the bottom of the crockpot (make sure the chicken is fully thawed if it was frozen) then mix the other ingredients together and spoon over. Cook for an hour on 'high' and then simmer on 'medium' for 6-8 hours. This works well with boneless, skinless chicken thighs which become very tender when cooked in the crockpot.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
I'm not entirely sure why this is called 'barbecue' chicken, since it's not cooked anywhere near a barbecue. Maybe the sauce tastes somewhat like some barbecue sauces (nicer, though, as there are no artificial taste-enhancers). It's a simple meal to make in a short time, and tastes good. Worcestershire sauce unfortunately has some additives that may be migraine triggers, but if this is not a problem, add it to taste.
We usually serve this with baked jacket potatoes or potato wedges, but it would probably go equally well with rice or pasta, or even bread. Broccoli and sweetcorn go particularly well with this, but you could serve any vegetables or salad.
5 comments:
Oh, this sounds yummy! I'm curious, though, what are baked jacket potatoes?
baked jacket potatoes are potatoes baked in their jackets!
in america, they're just normal old baked potatoes. baking in the skin is assumed, so not in the name.
hope that helps.
I'm going to try this for my mom. SHe likes BBQ but hates anything smoked. go figure! lol
I have made this a number of times and my family loves it. I usually serve it with pasta.
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