SICILIAN SWEET AND SOUR CHICKEN
Steps:
- Place raisins in a small dish. Add wine and set aside.
- Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour.
- Heat oil in a large frying pan over medium-high heat. When oil is hot, add chicken and cook until browned on both sides, about 10 minutes total. Remove chicken and add onion and garlic to pan. Saute for about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through.
- Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato roses.
SICILIAN BRAISED SWEET AND SOUR CHICKEN
Another magazine find that I'm storing here until I try it. The combination of flavours looks yummy.
Provided by JustJanS
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic.
- Dust the chicken in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this will need to be done in a couple of batches.
- Remove all from the pan.
- Add the onion and cook for 8-10 minutes, or until almost soft.
- Add the wine, bay leaf rosemary and vinegar and boil for 2 minutes.
- Add the stock, then return the chicken to the pan and bring to the boil, then cover and simmer gently, turning once, for 15-20 minutes or until the chicken is tender.
- Remove the chicken from the pan and keep warm.
- Add the sugar, currants and olives to pan and simmer for 5 minutes or until the sauce is syrupy.
- Return the chicken to the pan and stir in the parsley and pine nuts and serve immediately.
SWEET AND SOUR CHICKEN
This has been a family favorite around here. I usually don't put in the green pepper(because I'm not a big fan of them). The kids love the sauce. I usually serve this with rice. ( I guessed at the 6 servings; I always just use the anount of pieces that I need and don't pay attention to the number of pounds of chicken that I have used.)
Provided by sweetrose2
Categories Sauces
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350° Chop all vegetables.
- Coat chicken pieces with flour, salt and pepper.
- Brown on all sides in oil.
- Place in a baking pan.
- Mix together all remaining ingredients and pour over the chicken in baking pan.
- Bake one hour.
Nutrition Facts : Calories 278.7, Fat 14, SaturatedFat 4, Cholesterol 69, Sodium 308.1, Carbohydrate 20.6, Fiber 1.1, Sugar 18, Protein 18
SWEET AND SOUR CHICKEN
Make and share this Sweet and Sour Chicken recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Open canned pineapple and reserve 1/2 cup juice.
- In a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. Whisk until dissolved and set aside.
- In resealable plastic bag, combine flour and remaining cornstarch.
- Add chicken to flour mixture; seal bag and shake to coat.
- Transfer chicken to cutting board and lightly spray both sides with cooking spray.
- In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
- Cook chicken on one side for 4 minutes or until golden on the bottom.
- Turn chicken and pour in remaining oil, spreading as much as possible.
- Cook another 4 minutes until golden and chicken is no longer pink in the center.
- Transfer to a plate and cover to keep warm.
- To the same skillet, add carrots, onion and red bell pepper. Cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
- Make a well in center of vegetables.
- Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
- Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
- Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
- Serve and enjoy!
Nutrition Facts : Calories 263.5, Fat 5.5, SaturatedFat 0.9, Cholesterol 75.5, Sodium 547, Carbohydrate 26.5, Fiber 2, Sugar 19.7, Protein 26.7
BETH'S BEST SWEET AND SOUR CHICKEN
I originally found a recipe in the Betty Crocker cookbook, but I have changed it a bit over the years to fit my family's tastes. You can easily change the veggies in the sauce and serve with fried rice or oriental style noodles. My kids love the chicken "nuggets" as a finger food and enjoy dipping them in the sauce.
Provided by My_angels_have_horn
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- To make the chicken: Cut the chicken into bit size nuggets.
- Mix the egg, 1 Tbs. cornstarch, 2 teaspoons soy sauce and white pepper in a glass or plastic bowl.
- Mix in the chicken chunks, stir and cover with plastic wrap.
- Refridgerate for at least 20 minutes, I often do overnight.
- Heat oil in a wok or large skillet to about 350 degrees F.
- Mix 1/2 Cup flour, 1/2 Cup water, 1/4 Cup cornstarch, 1 Tbs. oil, salt, and 1/2 teaspoons baking soda for the breading into the bowl with the chicken and marinade.
- DO NOT DRAIN OFF THE MARINADE!
- Mix until well coated!
- Fry these pieces a few at a time until all are golden brown.
- Drain off the chicken on paper towels.
- Set chicken aside and keep warm.
- I usually put it in the oven at a very low temperature.
- For the Sauce: Drain and chop all veggies for the sauce at this time.
- Set aside, but keep handy.
- Heat 1 1/4 Cup sugar, 1 Cup chicken broth, 3/4 Cup rice wine vinegar, 1 Tbs. oil, 2 teaspoons soy sauce and 2 cloves garlic to boiling.
- Mix 1/4 cup cornstarch and 1/4 cup COLD water in a seperate container.
- Make sure it is smooth.
- Stir into chicken broth mixture.
- Cook and stir about 10- 15 seconds.
- By this time it should be thickening.
- Stir in veggies and pineapple.
- Heat to boiling once again to get the veggies and pineapple tender.
- Pour over chicken or serve on the side.
Nutrition Facts : Calories 612.2, Fat 8.8, SaturatedFat 1.7, Cholesterol 166.9, Sodium 622.6, Carbohydrate 74.1, Fiber 2.1, Sugar 49.5, Protein 58
SWEET AND SOUR CHICKEN
This is a simple dish I threw together, nothing to fancy, just a quick and easy standby. I use the sweet and sour recipe for a variety of things.
Provided by Renita
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the above 4 ingredients, put in a lightly greased pie pan (any pan will work) add chicken breasts.
- Cook at 350 degrees for 20-30 minutes or until juices run clear.
- I usually make some rice to eat with this quick meal along with some steamed broccoli or carrots.
- Enjoy.
Nutrition Facts : Calories 113.9, Sodium 40.6, Carbohydrate 28.3, Fiber 0.5, Sugar 20, Protein 0.2
ITALIAN SWEET AND SOUR CHICKEN
Make and share this Italian Sweet and Sour Chicken recipe from Food.com.
Provided by Kitzy
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a non-stick frying pan gently fry the onion, bacon and garlic for 5 minutes. Add the sugar and the chicken and fry gently for another 5 minutes, turning frequently.
- Add the bay leaves, vinegar and stock and bring to the boil. Reduce the heat, cover and leave to simmer gently for about 35 minutes or until the chicken is tender.
- Remove the chicken pieces and keep warm.
- Stir the sultanas, chocolate and pine nuts into the sauce and cook for another 5 minutes.
- Arrange the chicken on serving plates and spoon the sauce over.
Nutrition Facts : Calories 525.6, Fat 32.7, SaturatedFat 9.3, Cholesterol 134.3, Sodium 526.2, Carbohydrate 22.3, Fiber 3.1, Sugar 11.8, Protein 38.6
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