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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
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: ?
For more mouth-watering chicken recipes, see the Down Home Chicken Recipes
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