Barbecue Chicken Stew
A Delicious Leftover Recipe
By Monica Resinger
This easy and quick recipe is a great way to use leftover chicken. I had
intended to use some leftover chicken in a homemade barbecue sauce and serve it
over buns, but I had some leftover chicken stock from cooking the chicken
that I didn't want to waste, so I added it to the barbecue sauce and it turned
into a wonderful stew. If you don't have homemade stock, it is fine to use
canned stock or chicken bouillon. I served it with onion buns thinly spread
with a mixture of olive oil and butter and sprinkled with garlic powder, then
heated in the oven until the butter melted. Dipping the buns into the juice
was delicious!
1 15 oz. Can Tomato Sauce
1 Cup Homemade Chicken Stock (or canned or bouillon)
2 Tbsp. Prepared Mustard
3/4 Cup Brown Sugar
2 Tbsp. Worcestershire Sauce
2 Tbsp. Vinegar
1 tsp. each Onion and Garlic Powder
1/2 tsp. Ground Black Pepper
2 Cups Cut-Up Cooked Chicken
2 Cups Cut-Up and Cooked Sliced Carrots or one 15 oz. Can of Carrots
In a deep frying pan or dutch oven, combine the first 8 ingredients. Bring
to a boil and add the cooked chicken and carrots. Heat until heated through.
Serves 4-6.
For more delicious leftover recipes, see the Leftover Recipe
E-book: http://homemakersjournal.com/leftovers.htm
For more mouth-watering chicken recipes, see the Down Home Chicken Recipes
E-book: http://homemakersjournal.com/chickenrecipes.htm
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