COFFEE CHICKEN
Use to make this dish B.C.(before children). It turns out such a pretty color! You can eat it hot or cold and it freezes well.
Provided by Happy Harry 2
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place all but the chicken into a 5qt.
- pot with lid.
- Bring to a boil,stirring frequently.
- Reduce heat to simmer and reduce to almost half.
- Stir frequently as this can burn.
- Let cool,off heat, 20 minutes.
- Add chicken and blend well.
- Marinate no more than 30 minutes in cool place.
- Turn into baking dish and bake uncovered at 350 degrees for one hour.
- Baste at least three times while baking.
- * Cut cholestrol down further by using boneless skinless chicken breasts.
COFFEE CHICKEN WITH QUICK MOLE SAUCE
Rich home-made mole sauce with tender cocoa flavor coats tender chicken in this delicious dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 6
Number Of Ingredients 20
Steps:
- In 2-quart saucepan, heat water, salt, brown sugar, cumin seed, chili powder and lime slices over medium heat, stirring occasionally, until salt and brown sugar are dissolved. Remove from heat and stir in coffee. Cool mixture to room temperature.
- Place chicken in 1-gallon resealable plastic food-storage bag or large bowl, and pour cooled coffee mixture over chicken. Seal bag or cover bowl. Refrigerate 2 to 3 hours.
- In 12-inch skillet, heat oil over medium heat. Remove chicken from marinade and pat dry on paper towels. Discard marinade. When oil is hot and shimmers lightly, place chicken in skillet. Cook about 3 minutes or until golden brown. Flip and cook 2 to 3 minutes longer or until golden on other side. Place chicken on plate.
- In same skillet, cook onion over medium heat 5 minutes, stirring occasionally, until soft and lightly browned. Add garlic and cook 30 seconds or until fragrant. Add tomatoes, broth, peanut butter, granulated sugar, ground cumin, cinnamon, chocolate and chiles. Cook uncovered 3 minutes, stirring occasionally, until mixture simmers and peanut butter and chocolate are melted.
- Reduce heat to medium-low and nestle chicken breasts in sauce. Cook uncovered 15 to 20 minutes, stirring occasionally, until sauce thickens and juice of chicken is clear when center of thickest part is cut (170°F). Taste and add salt and pepper if desired. Serve immediately.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 80 mg, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 8 g, TransFat 0 g
CHICKEN WITH COFFEE SAUCE
This is my mum's old recipe; It's really interesting that the same (or extremely similar) recipe was published in my local magazine! Marinating time not included in preparation time.
Provided by vintagenovelty
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Marinate the chicken with the oyster sauce. Season with salt and pepper.
- Heat the olive oil in a pan, and fry each side of the chicken until cooked. Set aside and keep warm.
- In the same pan, fry the garlic until fragrant, then add the barbeque sauce, worchestershire sauce, brewed coffee and brown sugar. Allow it to simmer for 2 minutes.
- Add in the chicken and coat evenly with the sauce. Allow it to caramalize and cover the chiken pieces.
- Serve immediately.
Nutrition Facts : Calories 280.5, Fat 4.5, SaturatedFat 1, Cholesterol 136.9, Sodium 255, Carbohydrate 1.7, Fiber 0.1, Sugar 0.9, Protein 54.6
DAVE'S MOCHA CHICKEN
An original chicken dish that works well! Serve plain, or use the cooked marinade as a sauce.
Provided by CHEF YEE
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 4h
Yield 4
Number Of Ingredients 7
Steps:
- In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
- Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
- Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.
Nutrition Facts : Calories 730.6 calories, Carbohydrate 32.9 g, Cholesterol 207.9 mg, Fat 43.9 g, Fiber 0.5 g, Protein 48.3 g, SaturatedFat 10.4 g, Sodium 2701.2 mg, Sugar 27.5 g
COFFEE BRINED CHICKEN BREASTS
try this for really moist chicken on the grill. prep time doesn't reflect brining time. this is from fine cooking.
Provided by chia2160
Categories Poultry
Time 29m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- combine the brine ingredients, except coffee in a saucepan, heat until sugar and salt dissolve pour into a large bowl, stir in coffee, refrigerate until cool.
- add chicken and use a small plate to keep it submerged 2-3 hours.
- heat grill to high.
- remove chicken from brine, blot with paper towels, and brush with oil or butter on both sides grill 4-8 minutes, moving halfway to create grill marks.
- turn over and grill 4-6 minutes more until done.
Nutrition Facts : Calories 249.8, Fat 8.3, SaturatedFat 4.1, Cholesterol 83.7, Sodium 7201.3, Carbohydrate 15.1, Fiber 0.9, Sugar 13.4, Protein 28.2
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