Chicken Kona Recipes

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SLOW COOKER KONA CHICKEN



Slow Cooker Kona Chicken image

Provided by marmar3854

Time 3h

Yield 4

Number Of Ingredients 6

3 pounds chicken, cut up
1/2 cup green onions, chopped
1/2 cup soy sauce
1/4 cup white wine
1/2 cup water
1/2 cup honey

Steps:

  • Place chicken in your slow cooker. Mix together onions, soy sauce, wine and water. Pour over top of chicken. Cover and cook on low until chicken is tender (3 to 5 hours). Remove chicken from slow cooker. Brush with honey and place under broiler. Broil until golden brown, brushing with honey several times. Serve with sauce from slow cooker.

CHICKEN KONA



Chicken Kona image

Make and share this Chicken Kona recipe from Food.com.

Provided by GinnyP

Categories     Chicken

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs boneless skinless chicken breasts
1/2 cup gluten-free soy sauce (I use San-J Wheat-Free Tamari Soy Sauce)
1/2 cup chopped green onion
1/2 cup water
1/4 cup dry white wine
1/2 cup honey

Steps:

  • Season chicken with salt and pepper and place in a 3 1/2 quart crockpot.
  • Combine onions, soy sauce, wine and water; pour over chicken.
  • Cover and cook on'Low' for 3 to 4 hours.
  • Remove chicken from pot.
  • Arrange on broiler pan.
  • Brush with honey.
  • Broil until golden brown, brushing with honey several times.
  • Grill instead of broil, if desired.

STUFFED CHICKEN WITH KONA COFFEE RED-EYE GRAVY



Stuffed Chicken with Kona Coffee Red-Eye Gravy image

Provided by Food Network

Categories     main-dish

Time 11h15m

Yield 6 servings

Number Of Ingredients 31

6 cups Beef Stock, recipe follows
2 cups Roux, recipe follows
3 tablespoons Kona coffee grounds
1/2 cup olive oil
1 large Maui (sweet) onion, thinly sliced
8 ounces Hamakua Alii mushrooms, thinly sliced
Kosher salt and ground black pepper
1 cup shredded mozzarella
1/2 cup shredded Irish Cheddar
1/2 cup shredded Parmesan
1 tablespoon minced rosemary
6 boneless skinless chicken breasts
6 slices prosciutto
2 cups all-purpose flour
Serving suggestions: mashed potatoes and sauteed vegetables
2 pounds rib-eye beef trimmings
1/4 cup olive oil
1 pound carrots, chopped
1 pound button mushrooms
2 medium onions, chopped
1 stalk celery, chopped
10 cups water
2 tablespoons minced garlic
2 tablespoons kosher salt
8 peppercorns
6 sprigs thyme
2 bay leaves
4 cups brewed Kona coffee
2 sticks unsalted butter
All the drippings from browned rib-eye trimmings
1 1/2 cups all-purpose flour

Steps:

  • For the gravy: Add the beef stock to a large saucepan over high heat and bring to a boil. Mix in the hot roux, 1/2 cup at a time, until it reaches the desired thickness. Reduce the heat and stir in the coffee grounds. Remove from the heat.
  • For the stuffed chicken: Preheat the oven to 350 degrees F. Add 2 tablespoons of the oil to a saute pan over medium heat. Place the onions in the pan and cook until caramelized. Then add the mushrooms and cook for another couple of minutes until tender. Lightly season with salt and pepper. Remove from the heat.
  • Combine the mozzarella, Cheddar, Parmesan and rosemary in a small bowl.
  • Butterfly the chicken breasts and tenderize. Lightly salt and pepper both sides of the chicken breasts. Lay the prosciutto on one half of each breast and cover with the cheese blend. Fold the prosciutto over so it holds the cheese in, then fold over the other half of the chicken. Dust the chicken in flour.
  • Heat the remaining oil in an oven-safe large saute pan over medium-high. Once the oil is hot, place the chicken in the pan and brown both sides. Once the chicken is brown, remove from the stove and place in the oven until the chicken is cooked through, 15 to 20 minutes. Remove from the oven.
  • To assemble: Place the chicken on a plate, top with caramelized onions and mushrooms and top with gravy. Best served with a side of buttery mashed potatoes and sauteed seasonal vegetables. Enjoy!
  • Preheat the oven to 350 degrees F.
  • Chop the beef trimmings into 1-inch cubes and place on a perforated pan. Place the pan on a baking sheet and place into the oven. Cook the beef until browned, 30 to 45 minutes.
  • Separate the beef from the drippings, saving the drippings for the roux.
  • Heat the oil in a large stock pot over medium-high heat. Add the carrots, mushrooms, onions and celery and saute until tender. Add the beef trimmings and the water. Season with the garlic, salt, peppercorns, thyme and bay leaves and bring to a boil. Then cover and reduce the heat. Simmer on low heat for 8 hours.
  • Strain and add the Kona coffee to the beef stock. Stock can be made a day in advance.
  • Melt the butter in a medium saucepan over medium heat. Add beef drippings. Once the butter and drippings are hot, whisk in the flour until blended smoothly. Remove from the heat and use for the gravy recipe.

CROCKPOT CHICKEN KONA



Crockpot Chicken Kona image

Number Of Ingredients 6

3 pounds chicken parts
salt and pepper to taste
1/2 cup green onion, chopped
1/2 cup soy sauce
1/2 cup water
1/2 cup honey

Steps:

  • Sprinkle chicken with salt and pepper and place in CROCKPOT. Combine onion, soy sauce and water and pour over chicken. Cover and cook on LOW 3-4 hours or until chicken is render. Remove chicken from pot. Arrange on broiler pan and brush honey on chicken. Broil until golden brown, brushing with honey several times. NOTE: Chicken and sauce may be refrigerated and browned at a later time, if desired.

Nutrition Facts : Nutritional Facts Serves

HULI HULI CHICKEN



Huli Huli Chicken image

'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.

Provided by Mama Smith

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10

2 (3 pound) chickens, each cut into 8 pieces
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup sherry
1 (2 inch) piece fresh ginger, crushed
3 cloves garlic, crushed
4 green onions, chopped
¼ teaspoon dry mustard

Steps:

  • Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
  • Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
  • Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
  • Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 526.8 calories, Carbohydrate 23.6 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 7.2 g, Sodium 1204 mg, Sugar 19.3 g

KONA K'S TOO EASY SMOKY & SPICY CHICKEN THIGHS



Kona K's Too Easy Smoky & Spicy Chicken Thighs image

These chicken thighs are so yummy and easy to make! Perfect for busy weeknights. Just get the spices together the night before, allow the thighs to marinate over-night, and voila -- no need to worry about tomorrow's dinner. I love the spicy and smoky flavors, and the thighs remain juicy on the inside with a nice crispy crunch outside! I haven't tried this with other meats, but I have a feeling this will go great with pork as well!

Provided by Kona K

Categories     One Dish Meal

Time 50m

Yield 4 thighs, 4 serving(s)

Number Of Ingredients 7

1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 -2 tablespoon chili powder (depending on how much spice you like)
salt & pepper
4 chicken thighs
1 tablespoon soy sauce

Steps:

  • Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper in small bowl.
  • Place chicken thighs on plate. Sprinkle liberally with the spice mixture. Make sure chicken thighs are all well-coated.
  • Place chicken into a bowl, cover, and refrigerate for at least 8-10 hours (I like to let it marinade overnight).
  • When you're ready to cook, preheat oven to 350 degrees.
  • Place chicken thighs in single layer on a baking tray.
  • Spoon a drizzle of soy sauce (about 1 TSP) over each thigh.
  • Bake for about 30-45 minutes, or until chicken is completely cooked.

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