Barbecue Chicken with Rolls

Comfort food feels appropriate right now. Not the best week with news, some icky weather here, and some holiday stress. This is a cozy meal I hope you will like. Have you ever made barbecue chicken, but without a grill? It was an interesting concept for me and I took a sauce from an old Better Homes and Gardens magazine (October 2009), and mixed up the baking a bit. It was a pretty simple dish. I think next time I would reduce the sauce further (I have already cut it in half for you) and maybe use chicken thighs instead of breasts. I chose to not broil the meat at all, but you could if you wanted more of a grilled flavor. The sauce is really where this recipe succeeds for me. It is not hard to make, but had a great flavor.

I may have slightly misled you in the title. There are rolls, but I used a recipe you have already seen. Basically, when I asked if I could make rolls out of this Dutch Oven bread recipe, you can! The only difference was when I had to form them

and I was careful with the baking time. Instead of 20 minutes with the cover on and 10 with it off, I did 15 with it on and closer to 7-8 minutes with it off. Just check the bread to stop it when the rolls are brown enough for you. I went for a more lightly browned look.

This should make about 6 medium rolls (or 5 if you have a mutantly large one like I did).

Directions for Barbecue Chicken

Adapted from Better Homes and Gardens

Note: there will be plenty of sauce, so feel free to have more chicken or reduce the amounts of everything else–easily in half would be plenty

  • 2 pounds chicken (cut into bite-sized pieces, breast or thigh is fine)
  • Olive oil
  • 1 cup onion, chopped
  • 1 Tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Pepper/Salt
  • 1 cup cold water
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon Worcestershire sauce
  • 2 Tablespoons molasses
  • 8 oz ( 1 can) tomato paste

Season the chicken with salt and pepper. Prepare a baking dish for the chicken and preheat the oven to 325 degrees. In a Dutch oven (or equivalent), pour enough olive oil to coat the bottom. Heat the pan over medium heat. Brown the chicken in batches (do not cook fully) and set aside. Add more oil if needed, then stir in the onion and garlic.

Saute with medium low heat until the onion is tender. Add crushed red pepper, paprika, chili powder, and some salt and pepper. Stir for one minute.

Increase the heat and stir in the water, cider vinegar, brown sugar, and Worcestershire sauce.

Bring to a simmer. Stir in the molasses, then whisk in the tomato paste.

Bring back to a simmer and turn the heat to low. Cook uncovered for about 10 minutes until the sauce is thickened.

Place the chicken in the baking dish and toss with some of the sauce. Place a piece of parchment on top of the chicken, then seal the dish with foil. Bake this way for approximately 10-15 minutes. Then, uncover the dish and bake for an additional 5-10 minutes until the chicken is cooked. Serve with extra sauce if desired.

By the way, if you want to get fancy, you can also roast some mushrooms, a bell pepper, and some carrots for a vegetable side dish. I tossed them with some seasoning (21 Seasoning Salute from Trader Joe’s), a teaspoon of lemon juice, and a tablespoon each of olive oil and honey.

Directions for Barbecue Chicken without pictures

Adapted from Better Homes and Gardens

Note: there will be plenty of sauce, so feel free to have more chicken or reduce the amounts of everything else–easily in half would be plenty

  • 2 pounds chicken (cut into bite-sized pieces, breast or thigh is fine)
  • Olive oil
  • 1 cup onion, chopped
  • 1 Tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Pepper/Salt
  • 1 cup cold water
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon Worcestershire sauce
  • 2 Tablespoons molasses
  • 8 oz ( 1 can) tomato paste

Season the chicken with salt and pepper. Prepare a baking dish for the chicken and preheat the oven to 325 degrees. In a Dutch oven (or equivalent), pour enough olive oil to coat the bottom. Heat the pan over medium heat. Brown the chicken in batches (do not cook fully) and set aside. Add more oil if needed, then stir in the onion and garlic. Saute with medium low heat until the onion is tender. Add crushed red pepper, paprika, chili powder, and some salt and pepper. Stir for one minute.

Increase the heat and stir in the water, cider vinegar, brown sugar, and Worcestershire sauce. Bring to a simmer. Stir in the molasses, then whisk in the tomato paste. Bring back to a simmer and turn the heat to low. Cook uncovered for about 10 minutes until the sauce is thickened.

Place the chicken in the baking dish and toss with some of the sauce. Place a piece of parchment on top of the chicken, then seal the dish with foil. Bake this way for approximately 10-15 minutes. Then, uncover the dish and bake for an additional 5-10 minutes until the chicken is cooked. Serve with extra sauce if desired.

Advertisements

5 thoughts on “Barbecue Chicken with Rolls

  1. Pingback: Cheddar Buttermilk Biscuits | fudgingahead

  2. Pingback: Tips-y Tuesdays: Mini Meatloaf Muffins | fudgingahead

  3. Pingback: Braised Pork with Barbecue Sauce and Pineapple Relish | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s