CHICKEN WITH TRINITY SAUCE
This is a simple recipe that never fails to delight. I call the sauce "trinity" because it is made with 3 basic go-to ingredients that most cooks have in their kitchen. So much can be added...curry, raisins, and more. Enjoy!
Provided by Nanette Carey @CucinaNanette
Categories Chicken
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400. Season chicken with salt, onion & garlic poweders. No butter or oil. Place in baking dish and bake for 30 minutes.
- In a bowl, combine mayonnaise, honey, mustard, garlic & onion powders & parsley. Mix. Add coconut and cashews. Mix
- After 30 min. remove baking dish from oven and drain off any liquid. Baste with sauce on both sides
- Bake for another 15 minutes more. Serve with rice, vegetable and salad
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
TRINITY CHICKEN
Make and share this Trinity Chicken recipe from Food.com.
Provided by Miss A.T.K.
Categories One Dish Meal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Wash chicken, pat dry, and sprinkle with adobo seasoning on both sides.
- Mince garlic and chop celery, red pepper, onion, and tomato.
- In a large pan, sauté garlic using non- stick spray or a little oilive oil (you will get the fat from chicken skin later and this is so vegetables do not stick to the pan).
- Slightly brown chicken on both sides.
- Add garlic and saute for a bit.
- Add rest of vegetables and enough water to cover chicken and vegetables half way.
- Cook until chicken is done.
- Variation of this which I did last night - when chicken way nearly done, I added more water and some pasta (whole wheat of course). Waited for pasta and chicken to be done and voila! So good!
Nutrition Facts : Calories 208.3, Fat 11, SaturatedFat 3.1, Cholesterol 70.5, Sodium 80.8, Carbohydrate 3.6, Fiber 1, Sugar 1.9, Protein 22.5
TRINIDAD STEWED CHICKEN
Not as complicated as it looks.This version only looks difficult because I tried to explain the technique carefully for first time makers of this dish. There is another recipe posted for this, but I feel it is too vague. This is the first meat dish that I learned to cook at age 12, so it's not that hard. You can do the exact same thing with cubes of beef, pork, lamb or oxtail. What's with all the optional ingredients you ask? Well traditionally all the ingredients listed are used but who isn't watching their salt and fat intake these days? If I am cooking this for guests, I use the optional ingredients but even then I use low salt versions of the sauces and check with my guests first for dietary restrictions. Either way it's great.
Provided by WizzyTheStick
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Prepare Green seasoning marinade:.
- Put all the seasoning ingredients into your blender or food processor and process dry or with a minimum amount of water. Store in the fridge, in a glass jar, for up to a week. Or add some more water and some vinegar if you want to keep it longer. Sorry I can't offer definite measurements. I usually just eyeball this.
- Trinidadians use this all purpose mix to season just about any kind of meat. It keeps well in the fridge and we usually make a fresh batch of this once a week.
- Season chicken with Angustora bitters, green seasoning, salt and black pepper and leave to marinate in the fridge for 1/2 hour or longer if you have the time.
- Heat oil in a heavy pot, add sugar and garlic and let caramelize. Stir once or twice so that the garlic doesn't burn.
- The sugar will go from the colour of peanut butter to a bubbling, dark, reddish brown. When the outer edges start to turn an even darker brown , add all the chicken to the pot.
- Do not stir. Let the water generated by the addtion of the chicken dry out some and give chicken a chance to caramelize. Turn chicken and let rest again for the other side to caramelize. Reapeat this process, turning chicken occasionally so that it browns on all sides. If the sauce at this point looks a little bit gooey you are on the right track. You may need to add a few tablespoons of water during this process if it seems that the sauce is drying out too quickly but keep it at this thickened stage until the chicken is brown. If your sauce is too thin and watery the chicken will not caramelize.
- TIP: It takes a while for the sugar to get to the dark colour you are looking for. Do not walk away while browning the sugar. Once brown you'd be surprised how quickly it goes to black leaving you with a bitter charred mess that dries hard and ruins your pot and your spoon:=)No this never happened to me before LOL.
- Don't rush this stage. Let the liquid dry out, turning chicken occasionally so that it browns on all sides. If water is added too soon the brown colour will wash right off. The chicken will be too pale.
- When chicken is nice and brown, add the Worcestershire sauce, the Maggi cube and 2 cups cup or more of water to cover the chicken or two cups of broth.
- Add hot pepper sauce; cover pot and bring to a boil. Remove the pot cover part of the way as you want the liquid to start drying up but not so quickly that the chicken doesn't have time to cook. If liquid dries out too quickly you can always add more water.
- Cook on medium heat until chicken is tender.
- Once the chicken is cooked, let liquid dry out until the sauce in the pot is no longer watery.
- Serve with hot rice, salad or vegetables.
- Variations: You can add a 1/4 cup pumpkin cut in small cubes after you brown the chicken if you want a slightly thicker sauce.
Nutrition Facts : Calories 395.8, Fat 25.8, SaturatedFat 6.6, Cholesterol 103.6, Sodium 682.2, Carbohydrate 13.6, Fiber 2.5, Sugar 10.3, Protein 27.2
TRINI STYLE CHICKEN
This is a Trinidadian style chicken with bok choy. It is tasty and easy to make.
Provided by KIMMY_75
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
- Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
- Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 7.2 g, Cholesterol 88.4 mg, Fat 43.5 g, Fiber 0.7 g, Protein 22.6 g, SaturatedFat 12.2 g, Sodium 1089.8 mg, Sugar 5.2 g
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