ISLAND-STYLE CHICKEN
Hawaii as close as the Campbell's soup on your shelf. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan ton use pineapple in syrup made from Splenda.
Provided by internetnut
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain pineapple chunks, reserving syrup.
- In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened.
- Serve with cooked parsleyed rice.
Nutrition Facts : Calories 652, Fat 34.2, SaturatedFat 9.3, Cholesterol 176.2, Sodium 575.7, Carbohydrate 25.8, Fiber 1.1, Sugar 17.2, Protein 57
ISLAND CHICKEN
This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty.
Provided by LifeIsGood
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F.
- Glaze:.
- In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
- Chicken:.
- Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
- Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
- Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
- Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!
Nutrition Facts : Calories 637.9, Fat 39.4, SaturatedFat 13.9, Cholesterol 160.4, Sodium 422, Carbohydrate 31.8, Fiber 1.5, Sugar 27.6, Protein 38.9
GREEK ISLAND CHICKEN
This recipe is an internet find, though I've forgotten where. Its quick to put together, and served over rice, coucous or orzo makes an entire meal. I'm not sure how authentically Greek it is, but we like the flavor combinations: the sweetness of the cinnamon and the honey balanced by the acidity of the wine and lemon. Make sure to use a drinkable wine for best results.
Provided by FlemishMinx
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
- Remove from skillet, and set aside.
- Add onion and red pepper to skillet and saute for one minute.
- Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
- Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
- Mix well.
- Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
- Lay the lemon slices on top of the other vegetables around the skillet.
- Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
- Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
- If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
- Spoon sauce and vegetables over chicken, garnish with parsley and serve.
ROURKE-ISLAND-STYLE CHICKEN
Yield 4 Servings
Number Of Ingredients 11
Steps:
- 1. Drain pineapple chunks, reserving syrup, in skillet brown chicken in shortening and pour off fat. 2. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. 3. Cover, cook over low heat 40 min. 4. Add green pepper and pineapple chunks, cook 5 min or until done stirring occasionally. 5. Combine cornstarch and water gradually stir into sauce, cook, stirring until thickened. Serve with cooked parsleyed rice.
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