CARAMEL CHICKEN
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
- Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
- Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.
SHEET-PAN CORIANDER CHICKEN WITH CARAMELIZED BRUSSELS SPROUTS
Brussels sprouts cozy up to chicken in this sheet pan supper. When the brussels are blasted with enough heat, they get intensely sweet, losing the mustardy, cabbage-like bite they have when they are cooked to a lesser degree. Both sprouts and chicken caramelize and brown, getting soft in the middle and crisp at the edges. Coriander seeds add a citrus spiciness to the pan, intensified by grated lemon zest, while garlic and crushed red pepper just make everything else even more delicious. Try it with polenta on the side.
Provided by Melissa Clark
Categories dinner, main course
Time 50m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Grate lemon zest, and then quarter the bald lemon, seed the quarters, and set them aside.
- In a small, dry skillet set over medium heat, toast coriander seeds until fragrant, about 2 minutes. Crush the seeds lightly in a mortar and pestle or with the flat of a heavy knife blade.
- Pat chicken pieces dry, and place them in a large bowl along with brussels sprouts. Add crushed coriander seeds, ground coriander, lemon zest, salt, red pepper flakes, garlic and 1/4 cup olive oil. Toss well. Marinate at room temperature for at least 30 minutes, or up to overnight in the refrigerator.
- Heat oven to 425 degrees.
- In a small bowl, whisk mustard with remaining 2 teaspoons olive oil. Arrange chicken pieces on a large rimmed baking sheet and brush the mustard mixture over them. Scatter the brussels sprouts around the chicken.
- If using breast meat, roast until pieces are just done, 20 to 25 minutes, then transfer to a plate and tent it with aluminum foil to keep warm while dark meat and brussels sprouts finish cooking, another 5 to 10 minutes. (If you are only using dark meat, roast chicken and brussels for 25 to 35 minutes total.) Serve with reserved lemon wedges on the side.
Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 61 grams, Carbohydrate 25 grams, Fat 91 grams, Fiber 10 grams, Protein 93 grams, SaturatedFat 23 grams, Sodium 1704 milligrams, Sugar 6 grams, TransFat 0 grams
CHEF JOHN'S CARAMEL CHICKEN
This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
- Heat oil over high heat in a skillet. Stir in chicken.
- Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
- Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
- Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
- Garnish with cilantro and serve.
Nutrition Facts : Calories 615 calories, Carbohydrate 37.9 g, Cholesterol 129.4 mg, Fat 33.2 g, Fiber 3.6 g, Protein 43 g, SaturatedFat 7.8 g, Sodium 1966.7 mg, Sugar 29.6 g
CARAMEL CORIANDER CHICKEN
One of the best Chicken recipes. It is from The Complete Stir-Fry Cookbook, but a bit modified. The flavor is fabulous. It is some work, but its worth it! It calls for chicken thigh fillets, but my mom & I use boneless skinless chicken breasts.
Provided by BettyandJoyce
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place the turmeric, 2 crushed garlic cloves, the ginger, soy, rice wine, egg yolks, white pepper in a large bowl and mix together well. Add chicken toss to coat. Cover with plastic and refrigerate overnight (optional).
- Pour away excess liquid from the chicken, add flour and toss to mix well.
- Heat wok until very hot. Add 1 tablespoon of oil and swirl to coat.
- Add 1/3rd or 1/4th chicken and stir fry for 4 minutes, or until golden brown. Remove from wok and keep warm. Repeat until all the chicken is golden brown. Add oil as necessary.
- Reduce heat to medium. Add remaining oil, brown sugar, and garlic. Mix together and leave for 1-2 minutes for the sugar to caramelize, and liquefy.
- Return chicken from wok and add coriander (cilantro) and vinegar. Stir gently for 2 minutes, and put the lid on for 2-3 minutes.
- Enjoy!
- Variation: Use twice the sauce and don't drain as much.
Nutrition Facts : Calories 715.9, Fat 32.4, SaturatedFat 5.1, Cholesterol 226.1, Sodium 667.8, Carbohydrate 43.4, Fiber 1.1, Sugar 26.8, Protein 56.8
CARAMEL CHICKEN
Caramel chicken is an amazing 30-minute meal that you won't be able to get enough of! The chicken is glazed in the best sweet and tangy Asian sauce and is even picky eater-approved!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet heat oil over medium high heat. Season chicken with salt and cook until golden brown on each side until crisp and cooked through. Transfer to a plate and set aside.
- Add garlic cloves to skillet until golden brown about 2 minutes. Transfer to the plate of chicken.
- Return pot to medium high heat and carefully pour 1/2 cup of water scraping down the browned bits. Whisk in the brown sugar until dissolved. Then cook until mixture turns a deep amber color. About 4 minutes. Carefully add vinegar and stir to dissolve.
- Add garlic, broth and soy sauce. Bring cooking liquid to a boil and whisk occasionally. This takes about 10 minutes. Be patient. The sauce will thicken and glaze the chicken beautifully.
- Once glaze is ready, turn heat to medium low and return chicken to pan until heated through. Serve over rice and garnish with scallions or green onions if desired.
Nutrition Facts : Calories 422 kcal, Carbohydrate 23 g, Protein 51 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 145 mg, Sodium 821 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
CORIANDER CHICKEN WITH RICE & SPICED VEGETABLES
This simple, fragrant coriander chicken curry with all the trimmings is a great dish for feeding the family. Pair with spiced broccoli and green beans
Provided by Kirstie Allsopp
Categories Dinner, Main course
Time 1h
Number Of Ingredients 21
Steps:
- Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.
- Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.
- Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.
- Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.
Nutrition Facts : Calories 657 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.1 milligram of sodium
ASIAN CARAMEL CHICKEN WINGS
Using dark caramel in savoury dishes is common in Asian cooking- it adds depth of flavour and contrasts well with sour and spicy notes
Provided by Barney Desmazery
Categories Main course, Starter
Time 1h25m
Number Of Ingredients 12
Steps:
- Put the sugar in a medium sauté pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel (see tip, below).
- At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer - take care as it will spit. Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over 100ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency - add a splash more water if needed.
- Turn down the heat and continue to cook, covered, for a further 15 mins, stirring occasionally, until the wings are lacquered and tender and the sauce is very thick. Turn off the heat and quickly stir through half the spring onion, ginger and chilli. Tip the wings and sauce onto a platter. Scatter with the remaining garnish and coriander, and serve with extra lime and rice.
Nutrition Facts : Calories 391 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 28 grams protein, Sodium 3.2 milligram of sodium
CORIANDER LEMON CHICKEN
A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites.
Provided by PetsRus
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
- Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
- Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
- Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
- When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.
Nutrition Facts : Calories 316, Fat 18, SaturatedFat 2.7, Cholesterol 97.1, Sodium 194.9, Carbohydrate 4.4, Fiber 1.5, Sugar 0.9, Protein 33.5
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- In the same pan you cooked the chicken in, add a splash of oil then cook the the garlic, ginger and red chilli (if using) for a minute until fragrant.
- Pour in the coconut cream and sugar. Bring to a simmer then add the soy sauce, fish sauce and rice vinegar.
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