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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 60 |
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Ingredients:
3 (15 ounce) cans tomato sauce |
2 1/4 cups cranberry-orange sauce |
3/4 cup packed brown sugar |
3/4 cup vinegar |
3 tablespoons worcestershire sauce |
3 teaspoons chili powder |
3 teaspoons cilantro (coriander leaves) |
24 -30 lbs meaty chicken pieces |
Directions:
1. Preheat oven to 375 degrees F.
2. In a large saucepan, mix the tomato sauce, cranberry-orange sauce, brown sugar, vinegar, Worcestershire sauce, chili powder, and cilantro.
3. Cover and bring to a boil, then reduce heat and simmer, uncovered for 20 to 30 minutes, stir occasionally until the sauce is slightly thickened.
4. Divide chicken into thirds and place into three 13x9x2-baking pans.
5. Bake uncovered for 30 minutes.
6. Brush sauce over chicken; reserve some to baste with later.
7. Continue to bake an additional 15 to 20 minutes.
8. Brush with reserved sauce during the last 10 minutes of cooking.
9. Good reheated or cold if not served immediately.
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