Chicken Rolls In Coffee Sauce Recipes
WAKE UP AND SMELL THE COFFEE-RUBBED CHICKEN THIGHS
These chicken thighs are coated in a delicious coffee rub then roasted to perfection. This is a simple and inexpensive dish that impresses every time. You don't have to spend a lot of money to eat well and this is a great example to back up that statement.
Provided by Natalie Gregory
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven 425°.
- Combine all the ingredients for the coffee rub in a bowl and set aside.
- Line a baking sheet with parchment or foil.
- Remove excess skin from the underside of the chicken thigh. There's usually skin folded under and it won't crisp up so it's better to just remove it. Do not remove the skin on sides or top.
- Pat the chicken thighs with a paper towel to dry them a bit.
- Place the chicken thighs on baking sheet skin side down and drizzle with a little olive oil. I just eyeball it. Sprinkle with some of the coffee rub. Don't be shy and coat it well.
- Flip over chicken thighs drizzle them with more oil and sprinkle liberally with more seasoning. Depending on the size of the thighs, I will use up the seasoning but you may have a little left over.
- Roast in the oven for 40 - 50 minutes until nice and brown and internal temp reaches 165. I usually roast closer to 50 minutes because I like them dark and crisp. Dark meat is pretty forgiving.
- When you remove them from the oven, baste them with the juices from the pan. Those juices are delicious.
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
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