CINNAMON ROASTED CHICKEN WITH PASILLA PAN SAUCE
Make and share this Cinnamon Roasted Chicken with Pasilla Pan Sauce recipe from Food.com.
Provided by Sgt. Pepper
Categories Chicken
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Split chicken down back, open up, place bone side down and press firmly to flatten.
- Make two slits in skin near tail and tuck ends of legs through holes.
- Combine cinnamon, chili powder, salt and pepper.
- Brush chicken with 1 Tbsp olive oil and rub chicken with spice mixture.
- In an oven-proof skillet large enough to hold the chicken, evenly spread tortilla pieces, tomatoes, onion, garlic, mushrooms, pasilla chiles and pumpkin seeds.
- Drizzle 2 tablespoons olive oil over vegetables.
- Place chicken on top of vegetables and roast until chicken is done.
- Remove chicken from pan and brush with some of the pan juices.
- Keep warm.
- Add chicken stock to pan and stir up ingredients and browned bits from bottom of pan.
- Transfer to blender and puree until smooth.
- Return to pan, bring to boil, add brown sugar and reduce heat to low and simmer for 15- 30 minutes to thicken.
- Cut chicken into pieces, add back to sauce to warm.
- Serve.
ROASTED CHICKEN WITH PAN SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes, carrots, parsnip and shallot in a roasting pan. Drizzle with the olive oil, season with salt and pepper and swirl to coat.
- If there are giblets in the chicken, discard them. Place the lemon slices, garlic, thyme and a drizzle of olive oil inside the cavity. Tie the drumsticks together with kitchen twine and tuck the wings under. Pat the chicken dry with paper towels. Rub the skin all over with 3 tablespoons of the butter and sprinkle with salt and pepper. Place the chicken breast-side up on top of the vegetables and pour 1 cup of the chicken broth into the roasting pan.
- Place the chicken in the center rack of the oven and bake until the skin is golden brown and the juices run clear when pierced, 1 hour to 1 hour 20 minutes. At around 40 minutes of cooking, add another cup of chicken stock to the roasting pan to keep the vegetables from burning. A meat thermometer should read 165 degrees F when inserted between the leg and the breast. Remove the vegetables from the pan to a platter and transfer the chicken to a cutting board and tent with foil to rest at about 20 minutes before carving.
- Place the roasting pan over medium-high heat and add the wine and cook for about a minute, stirring with an angled wooden spoon to release the brown bits from the bottom of the pan. Once it reaches a simmer, add the remaining 2 tablespoons butter and the flour and whisk to combine, cooking for about 30 seconds. Add the remaining 2 cups chicken stock, 1/2 cup at a time, and bring to a boil. Then simmer until the pan sauce has thickened slightly, 4 to 5 minutes. Season with salt and pepper and the juice from the lemon half. Carefully strain the sauce into a serving bowl.
- Carve the chicken, transfer to the platter with the vegetables and garnish with the thyme leaves and the remaining lemon half, cut into wedges. Serve with the pan sauce.
CINNAMON ROASTED CHICKEN
This recipe was given to me by my friend, Ruth. It is simply the best chicken ever and very easy to prepare! Great for dinner parties.
Provided by rogerstx
Categories Whole Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Wash and dry chicken. Combine ingredients and rub over entire chicken. Place chicken in a roasting pan on a rack. Roast 10 minutes at 400 degrees, then reduce heat to 350 degrees and roast until chicken registers 165 degrees on a meat thermometer.
- Let rest for 15 minutes before carving.
Nutrition Facts : Calories 276.6, Fat 22.1, SaturatedFat 4.8, Cholesterol 53.5, Sodium 666.4, Carbohydrate 7.1, Fiber 1.9, Sugar 4.1, Protein 13
CINNAMON CHICKEN
Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!
Provided by OAKBORN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g
ROASTED CINNAMON-RUBBED CHICKEN
An easy spice rub takes roasted chicken legs to the next level. Cinnamon is the star ingredient while ground cumin and fresh ginger play supporting roles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. In a bowl, combine all of the ingredients except the chicken and stir to make a paste.
- Rub spice paste onto chicken legs and let stand on a parchment-lined baking sheet 15 minutes. Roast until skin crisps, 40 to 45 minutes; serve.
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- Cut the chicken into about 10 pieces. Wash and pat dry. Season both sides with cinnamon, salt and black pepper.
- Heat the olive oil over medium-high heat in a pot and brown the chicken (in 2-3 batches) about 4 minutes on each side. Set the chicken aside.
- Reduce the temperature to low and add the chopped onions to the pot. Cook for about 10 minutes or until very soft. Add the grated garlic and stir just until heated through.
- Add the chicken with all of its juices back into the pot along with the pureed tomatoes, tomato paste, cinnamon sticks, salt, pepper, oregano, and sugar. Mix to combine.
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