SWEET AND TANGY CHICKEN THIGHS
The chicken gets cooked in a lovely sweet and tangy sauce that works magic. (The sauce can be used for other proteins as well.) In the picture I serve it with oregano scented rice and roasted green beans.
Provided by The Hungry Hutch
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees.
- Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
- Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
- Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this).
- Serve with oregano-scented rice (white rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). Drizzle plate with pan juices.
SLOW COOKER SWEET AND TANGY CHICKEN
Very, very good! Serve the chicken and sauce over rice.
Provided by Jan Taylor
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h10m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
- Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
- Cover, and cook on Low for 8 to 9 hours.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 56.1 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 1.7 g, Protein 23.4 g, SaturatedFat 0.7 g, Sodium 1461.4 mg, Sugar 41.4 g
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE
Provided by Sunny Anderson
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
- For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
- For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
- To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.
ROAST CHICKEN WITH RICE AND SALSA VERDE
You don't need to sacrifice flavor while trying to save some cash. We've made a simple roast chicken meal that tastes anything but. Served with fresh salsa verde and satisfying rice and veggies, you won't be giving up anything while protecting your wallet.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Cut the carrots on the bias into 2-inch-long pieces, halving lengthwise any that are thicker than 1/2 inch in diameter. Toss the carrots, onions and 5 of the garlic cloves with 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated, then spread on a rimmed baking sheet.
- Using kitchen shears, cut along each side of the chicken's backbone, removing the backbone completely, then discard or save for another use (such as making broth).
- Turn the chicken over, breast-side up. Using both hands, press down on the breasts to flatten the chicken. Rub all sides with 1 tablespoon of the olive oil and sprinkle 1 1/2 teaspoons salt and a few good grinds pepper. Place the chicken breast-side up on top of the vegetables in the center of the baking sheet.
- Bake until the chicken is golden brown and the thigh registers about 150 degrees F on an instant-read thermometer, about 40 minutes. Increase the oven temperature to 500 degrees F and continue to cook until the chicken skin is deep golden brown and the thigh registers 165 degrees F on the thermometer, 10 to 15 minutes more. Transfer the chicken to a cutting board to rest.
- Meanwhile, bring 2 cups water and 3/4 teaspoon salt to a boil in a medium saucepan over high heat. Add the rice, stir to combine and return to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and has absorbed all the water, about 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Cover and set aside until ready to serve.
- While the rice and chicken are cooking, finely grate the zest from half the lemon. Cut the lemon in half crosswise; juice half and cut the other half into wedges for serving. Place the lemon zest and juice, cilantro, parsley, remaining garlic clove, 1/2 teaspoon salt and a few grinds black pepper in a food processor. Pulse until finely chopped. Drizzle in the remaining 1/3 cup olive oil while pulsing to combine. Season the salsa verde with salt and pepper.
- Place the rice on one side of a serving platter and the roasted vegetables on the other. Top with the chicken. Drizzle the chicken and rice with any of the juices that remain in the pan. Serve with the salsa verde and lemon wedges.
HIDDEN VEGGIE CHICKEN & RICE RECIPE BY TASTY
Here's what you need: chicken thighs, salt, pepper, garlic powder, paprika, dried basil, dried oregano, zucchinis, rice, garlic powder, salt, pepper, chicken broth
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
- On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
- Grate both zucchinis with a box grater.
- Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
- Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temperature reads 165˚F (75˚C).
- Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
- Serve chicken on bed of rice mixture.
- Enjoy!
Nutrition Facts : Calories 417 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams
SWEET AND TANGY CHICKEN
Spicy barbecue sauce blends with sweet pineapple in this quick-to-fix chicken dish. It's tasty enough for a company dinner; just add a salad and rolls. -Mary Zawlocki, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.
Nutrition Facts : Calories 264 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1101mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 3g fiber), Protein 26g protein.
SWEET & TANGY CHICKEN WITH RICE AND CALIFORNIA VEGETABLES
Make and share this Sweet & Tangy Chicken with Rice and California Vegetables recipe from Food.com.
Provided by Adam Leavens
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F degrees.
- Place chicken in a rectangular oven-safe pan with sides.
- If its a tight fit, they can be squished together Chop onion finely.
- Combine in a small bowl in this order; chopped onion, brown sugar, ketchup, salsa, and spice.
- Stir together and pour over chicken.
- Bake in hot oven, uncovered.
- Set timer for 30 minutes.
- Combine rice and water in an oven-safe pot.
- Cover and cook in hot oven beside chicken.
- When the timer rings for the chicken, both are ready.
- Rinse vegetables in a colander under cold water.
- Place in a medium size microwave-safe pot or casserole dish with lid.
- Microwave at high for 5 minutes, then let stand.
- Add spices to vegetables.
- Microwave at high for 2 additional minutes, just before serving.
- Add butter only if necessary.
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
SWEET AND SPICY CHICKEN FRIED RICE
This is a quick and easy lunch or light dinner. Have all of your vegetables etc cut up before you start. This dish comes together very quickly. I like to cook my rice the night before and let it cool. This is not necessary, but makes this dish even quicker.
Provided by MsSally
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to package directions replacing water with 2 cups chicken broth.
- In large wok or fry pan, add reserved juice from pineapple, remaining chicken broth, and all other ingredients except rice, chicken and pineapple. Bring to boil, and simmer 5 mins, or till veggies reach desired doneness.
- Add rice, chicken and pineapple. Heat through and serve.
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