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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is budget friendly and good! From Rachael Ray Ingredients:
6 sweet potatoes, peeled and cut into 1-inch dice |
1 tablespoon extra virgin olive oil |
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces |
salt & fresh ground pepper |
2 tablespoons butter |
2 tablespoons flour |
1 cup chicken stock |
1/4 cup oranges or 1/4 cup pineapple juice |
1/2 cup barbecue sauce |
4 scallions, thinly sliced |
1 cup frozen peas, defrosted |
2 (8 1/2 ounce) boxes cornbread mix, such as jiffy brand |
2 eggs |
2/3 cup milk |
Directions:
1. Preheat oven to 400°F (for Jiffy) for the cornbread.
2. Place a medium saucepan over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring the water up to a bubble, then reduce the heat to medium and boil the sweet potatoes until tender, about 15 minutes. Drain the cooked potatoes and reserve.
3. While the potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken thighs with salt and pepper, and add to the hot pan. Cook the chicken, stirring occasionally, until golden brown, about 5 minutes.
4. Remove the browned chicken to a plate and add the butter to the pan to melt. Sprinkle the flour over the melted butter and cook for about a minute. Whisk the stock and juice into the butter-flour mixture and cook until thickened, about 1 minute. Add the barbecue sauce, scallions, peas and reserved chicken to the pan, and stir to combine. Season again with salt and pepper and transfer to a casserole dish.
5. Prepare cornbread batter according to package directions. Spread over the top of the casserole and bake until the bread is cooked through, about 12-15 minutes.
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