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
CREAMY ALMOND CHICKEN BAKE
A delicious chicken dish that is cheesy and nutty and GOOOOOD!!
Provided by Linda Rutkowski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
- Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
- Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
- Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
- Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 1433.4 calories, Carbohydrate 65.9 g, Cholesterol 160.5 mg, Fat 105.6 g, Fiber 4.4 g, Protein 52.7 g, SaturatedFat 24.1 g, Sodium 2437.4 mg, Sugar 8.5 g
CARAMELIZED LEMON CHICKEN
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
- Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
CARAMELIZED CHICKEN WITH ALMONDS
Make and share this Caramelized Chicken with Almonds recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to broil with the rack 8-10 inches from the heat.
- Place the chicken pieces, skin side up, in a broiling pan.
- Sprinkle with the paprika and garlic powder.
- Broil 7 minutes until golden brown.
- Transfer to an ovenproof serving dish.
- Preheat oven to 350 degrees F.
- Heat the margarine in a saucepan.
- Add onion and sauté for 15 minutes, or until translucent.
- Reduce heat to low, add brown sugar and soy sauce, stirring until the sugar dissolves.
- Spoon the sauce over the chicken.
- Cover with foil and bake 1 hour or until the chicken is done.
- Sprinkle with toasted almonds.
Nutrition Facts : Calories 749.8, Fat 39.7, SaturatedFat 10.4, Cholesterol 155.2, Sodium 644.4, Carbohydrate 58.2, Fiber 0.6, Sugar 54.8, Protein 39.7
CARAMELIZED ALMONDS
Provided by Joan Nathan
Categories easy, quick, condiments, side dish
Time 25m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees. Line a 9-inch-square baking pan (or similar size pan) with parchment paper. Scatter almonds in pan; pour maple syrup or brown sugar on top, stirring to cover nuts. Cut butter into small dice and sprinkle on top.
- Bake for 10 minutes, then stir nuts to make sure they are covered with syrup. Continue to bake until nuts are browned and syrup has thickened to consistency of caramel, another 7 to 10 minutes.
- Remove from oven, separate nuts, and allow to cool. Once completely cooled, nuts may be stored in a covered container for several weeks.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 3 milligrams, Sugar 12 grams, TransFat 0 grams
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