Bourbon Orange Skillet Bbq Chicken With Corn Bread Topper Food

BOURBON ORANGE SKILLET BBQ CHICKEN WITH CORN BREAD TOPPER

Steps:

• Preheat oven to 375°.
• Heat 1 tablespoon oil in a medium sauce pan over med-high heat.
• Add the onions and garlic to the pan and cook until tender, 4-5 minutes.
• Season the onions with salt and pepper and stir in the tomato paste and smoked paprika.
• Cook the mixture for 1-2 minutes, then add the Worcestershire sauce, hot sauce, brown sugar, orange zest, orange juice, and chicken stock to the pan.
• Bring everything up to a bubble, then reduce the heat to medium and simmer the sauce until thickened, about 5 minutes.
• While the sauce is simmering, place a large cast-iron skillet over med-high heat with the remaining 2 tablespoons oil.
• Season the chicken with salt and pepper and cook it until golden brown on all sides, 5-6 minutes.
• When the chicken is golden brown, pour the thickened barbecue sauce into the cast-iron skillet and add the bourbon, but don't stir it inches.
• Remove the pan from the heat and very carefully flame the alcohol by using a match or barbecue lighter.
• Return the pan to the heat and allow the alcohol to cook out of the bourbon; it'll be ready when the flames die away.
• Remove the skillet from the heat and reserve on a heat-safe surface while you prepare the corn bread.
• In a mixing bowl, prepare the corn bread batter according to the package directions.
• Fold the scallions and 1/2 cup cheese into the batter and spoon it evenly over the top of the barbecue chicken.
• Sprinkle the rest of the shredded cheese over the corn bread and transfer the skillet to the oven.
• Bake until the corn bread is golden brown and baked through, about 15 minutes.
• Serve immediately.