Shenandoah Valley Style Barbecue Chicken Recipes
SHENANDOAH CHICKEN
This is a spicy sweet and sour chicken dish. The spicy being the addition of Creole seasoning. I love the extra spice....if you get it right, it will sneak up on you in a good way. It's an entree I had at this now closed restaurant in Northern Virginia. It was served on a cast iron skillet with Jasmine rice. My mom and I set out to recreate it and are pleased with the results. I am still searching for the best sweet and sour sauce recipe to make it perfect.
Provided by Kitchen Witch Steph
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large skillet to medium high and add half of oil.
- Saute peppers and onions until tender crisp. I like mine to slightly caramelize on the edges. Remove and set aside.
- Add rest of oil to skillet and add chicken, sprinkle with Creole seasoning.
- Note: The amount of seasoning you use is going to depend on the heat level of the spice blend you have and how hot you like it. I season the chicken until it is slightly more spicy than I like it because the sweet and sour sauce along with the pepper/onion mixture greatly cuts the spice. But by all means, go conservative, you can always add more later.
- Brown the chicken until cook and no longer pink.
- Add the peppers and onions back in and then the sauce.
- Cook until sauce is heated through.
- Taste and add more Creole seasoning if necessary.
Nutrition Facts : Calories 458.6, Fat 25.3, SaturatedFat 6.1, Cholesterol 121.1, Sodium 238.4, Carbohydrate 16, Fiber 1.8, Sugar 9.8, Protein 40.6
SHENANDOAH VALLEY BARBECUE
Make and share this Shenandoah Valley Barbecue recipe from Food.com.
Provided by BrendaM
Categories Pork
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut roast into large chunks.
- Place in a 3-quart or larger slow cooker.
- Combine onion, ketchup, sugar, mustard, chili powder, Worcestershire sauce, vinegar and pepper; mix well.
- Pour over roast and cook on low 8 hours.
- Remove pork from cooker and shred.
- Spoon back into cooker and mix well with sauce.
- Serve immediately.
Nutrition Facts : Calories 443.1, Fat 18.4, SaturatedFat 6.5, Cholesterol 162.4, Sodium 566.8, Carbohydrate 12.2, Fiber 0.5, Sugar 10.1, Protein 55
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