Ingredients

• 1 12-ounce bottle Coca-Cola (preferably Mexican Coke made with cane sugar)
• 1 8-ounce can tomato sauce
• 2 tablespoons olive oil, divided
• 2 stalks chopped celery
• 2 small chopped onions
• 1 small green pepper, cored and chopped
• 1 small banana pepper, cored and chopped
• 1 clove garlic, crushed
• 1/4 cup packed brown sugar
• 1/4 cup white vinegar
• 2 tablespoons honey
• 1 teaspoon hot sauce (preferably Crystal's)
• 1/4 teaspoon soy sauce
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon kosher salt
• 1 pinch dry mustard
• 1 pinch paprika
• 2 pounds chicken pieces (Grant uses 6 boneless, skinless chicken breasts, but dark meat, with or without bones and skin, would work well also)

Directions

1. In a medium saucepan, combine Coca-Cola and tomato sauce; simmer on low heat. Meanwhile, heat 1 tablespoon of the oil in a skillet over medium heat and saute the onions, peppers, and celery until onions are translucent and other vegetables are slightly caramelized. Add garlic, brown sugar, vinegar, honey, hot sauce, soy sauce, black pepper, salt, dry mustard, and paprika; saute for 5 minutes on low. Add this mixture to Coca-Cola mixture and simmer for 10 to 15 minutes. (This may be prepared several days ahead of time and refrigerated.)

2. In a large skillet over high heat, saute chicken in remaining tablespoon of oil to caramelize on both sides. Pour off excess oil, if necessary, then pour sauce over chicken and bring to a boil. Lower heat, cover, and simmer 20 to 30 minutes, until chicken is cooked all the way through. Remove chicken to a platter. For a thicker sauce, bring sauce to a boil and cook down to desired consistency. Ladle over chicken.

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