Tahitian Chicken Casserole Recipes

Steps:

• Arrange chicken in a single layer in ungreased 13"x9" baken pan or dutch oven, sprinkle with salt and pepper; set aside.
• Combine soy sauce,ginger, onion, garlic, brown sugar, reserved pineapple juice, and orange juice; pour over chicken. Cover and refrigerate 1 hour or overnight.
• Preheat oven to 350. Turn chicken and bake covered for 30 minutes. Uncover, and bake 20 to 25 minutes more, until golden or juices run clear or thigh pieces cook to 160 with meat thermometer.
• Remove chicken to a platter and keep warm.
• Skim fat from pan drippings. In a medium saucepan, combine cornstarch and water with pan juices; heat until thick and bubbly. Add pineapple and oranges and warm through; pour sauce and fruit over chicken. Serve with cooked rice or ramen noodles.

Steps:

• Dredge chicken pieces in flour and brown in shortening.
• Spread rice in the bottom of a roasting pan and arrange chicken pieces on top.
• Combine juice, pineapple, soy sauce, butter, ginger, and water in saucepan.
• Heat until butter is melted and all ingredients combined.
• Pour over chicken. Cover tightly with foil and bake at 350° for 45 minutes.
• Uncover and bake another 15 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.
• Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving.

Steps:

• Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
• Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
• Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.