Sticky Chicky Dump Chicken |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I found this recipe online. The idea here is that you put all the sauce ingredients in a freezer bag along with the chicken, freeze it, and then thaw it and dump it into a pan to cook. I find that premixing this sauce helps, though, as it is fairly thick. It's one of my favorites, with a somewhat Oriental flavor. Ingredients:
2 tablespoons oil (optional) |
1 tablespoon soy sauce |
3 tablespoons smooth peanut butter (i use adam's all-natural creamy peanut butter) |
3 tablespoons ketchup |
1 1/2 lbs chicken pieces (i use 5-6 pieces, depending on size, i find that thighs or hindquarters work best) |
Directions:
1. For immediate cooking:
2. Preheat oven to 350°F
3. Combine sauce ingredients and blend until smooth.
4. Toss chicken with sauce and place into a large baking dish.
5. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
6. For freezing:
7. Combine sauce ingredients until smooth.
8. Place sauce and chicken into a 1-gallon freezer bag.
9. Shake to coat chicken.
10. Lay flat in freezer.
11. To thaw and cook:
12. Thaw completely.
13. Preheat the oven to 350°F
14. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
|
|