Chicken Rundown Recipes

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JAMAICAN CHICKEN RUN DOWN



Jamaican Chicken Run Down image

Make and share this Jamaican Chicken Run Down recipe from Food.com.

Provided by coconutcream

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

6 boneless skinless chicken breasts, cut into 1-inch pieces
1 cup coconut milk
2 sprigs fresh thyme, minced
1 medium onion, chopped
1/2 teaspoon allspice

Steps:

  • place all ingredients in large heavy skillet.
  • simmer over low heat stirring occasional for 45 minutes or until chicken is tender.
  • serve over rice.

Nutrition Facts : Calories 232.7, Fat 10.2, SaturatedFat 8.2, Cholesterol 68.4, Sodium 102, Carbohydrate 6.1, Fiber 1.4, Sugar 3.8, Protein 28.8

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE



One-Pot Cilantro Lime Chicken Thighs and Rice image

Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.

Provided by fabeveryday

Categories     Chicken Thighs

Time 3h15m

Yield 5

Number Of Ingredients 18

¼ cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon grated lime zest
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 (4 ounce) bone-in, skin-on chicken thighs
1 ½ cups chicken stock
1 tablespoon olive oil
1 ¼ cups water
1 ½ cups long-grain white rice
1 ½ tablespoons freshly squeezed lime juice
½ teaspoon salt
2 tablespoons finely chopped fresh cilantro
1 ½ teaspoons lime zest

Steps:

  • Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
  • Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
  • Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
  • Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
  • Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.

Nutrition Facts : Calories 527.8 calories, Carbohydrate 47 g, Cholesterol 96 mg, Fat 26.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 6.3 g, Sodium 889.1 mg

FILIPINO-STYLE BARBECUE CHICKEN



Filipino-Style Barbecue Chicken image

I'm showing you how I make what is probably the best barbecue chicken you've never had, which I should've already done, but I've hesitated since one of the main ingredients is banana ketchup. But then I remembered that I teach people to cook things, so this includes a recipe for this special ingredient.

Provided by Chef John

Categories     BBQ & Grilled Chicken Skewers and Kabobs

Time 4h45m

Yield 6

Number Of Ingredients 26

1 medium very ripe banana, mashed
¼ cup tomato paste
¼ cup apple cider vinegar
2 tablespoons brown sugar
2 teaspoons vegetable oil
2 teaspoons freshly grated ginger
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt, or to taste
⅛ teaspoon ground allspice
⅛ teaspoon ground turmeric
¼ cup water
½ cup prepared banana ketchup
¾ cup lemon-lime soda (such as 7-Up®)
½ cup soy sauce
4 cloves crushed garlic
2 tablespoons brown sugar
1 teaspoon freshly ground black pepper
1 medium lemon, juiced
2 ½ pounds skinless, boneless chicken thighs, cut in half
3 tablespoons reserved banana ketchup
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 teaspoon fish sauce

Steps:

  • Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
  • Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
  • Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
  • Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
  • When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
  • Preheat a charcoal grill until coals are very hot.
  • Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
  • Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 26.5 g, Cholesterol 157 mg, Fat 11.4 g, Fiber 2.2 g, Protein 40.2 g, SaturatedFat 2.5 g, Sodium 2052.3 mg

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