Categories: Chicken, Main Dish, 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.

3. 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.

4. While the potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.

5. Season the chicken thighs with salt and pepper, and add to the hot pan.

6. Cook the chicken, stirring occasionally, until golden brown, about 5 minutes.

7. Remove the browned chicken to a plate and add the butter to the pan to melt.

8. 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.

9. 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.

Email to a friend | Print this recipe | Back