Cocoaorangebraisedchicken Recipes

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ORANGE BRAISED BOURBON CHICKEN



Orange Braised Bourbon Chicken image

This easy and delicious chicken is a favorite with my friends, and people always ask for the recipe!

Provided by Kimber

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 1h10m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup all-purpose flour
3 tablespoons butter
2 tablespoons brown sugar
2 tablespoons cornstarch
⅛ teaspoon ground allspice
1 cup hot water
¼ cup orange juice
2 tablespoons bourbon whiskey
¼ cup chopped raisins
4 slices orange

Steps:

  • Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
  • Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
  • Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 24.8 g, Cholesterol 91.3 mg, Fat 10.3 g, Fiber 0.8 g, Protein 28.5 g, SaturatedFat 5.9 g, Sodium 432.2 mg, Sugar 9.2 g

COCONUT MILK-BRAISED CHICKEN



Coconut Milk-Braised Chicken image

No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and shreddable, perfect for dragging through the rich coconut sauce and eating with fluffy rice or warm flatbread.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Chicken     Braise     Coconut     Ginger     Lemongrass

Yield 4 servings

Number Of Ingredients 8

1 (13.5-oz.) can unsweetened coconut milk
2 Tbsp. Thai curry paste
2 lemongrass stalks, tough outer layers removed, lightly crushed
1 (2") piece ginger, peeled, smashed
6 garlic cloves, smashed
4 chicken legs (thigh and drumstick; about 3 lb. total)
Kosher salt
Toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving)

Steps:

  • Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that's what you've got). Add lemongrass, ginger, and garlic.
  • Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60-75 minutes.
  • Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.

BRAISED ORANGE CHICKEN



Braised Orange Chicken image

Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.

Provided by The Gruntled Gourmand

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
4 bone-in chicken thighs
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
2 cups orange juice (no pulp)
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
1 pinch salt and ground black pepper
¼ teaspoon red pepper flakes

Steps:

  • Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
  • Cook and stir onion in the same skillet until softened, about 5 minutes.
  • Stir in garlic; cook and stir until fragrant, about 1 minute.
  • Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
  • Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 67.6 g, Cholesterol 64 mg, Fat 18.5 g, Fiber 2.7 g, Protein 22.3 g, SaturatedFat 4.1 g, Sodium 206 mg, Sugar 62.3 g

GARLIC-BRAISED CHICKEN



Garlic-Braised Chicken image

"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.

Provided by Eric Kim

Categories     dinner, easy, weeknight, poultry, main course

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 7

Olive oil
2 pounds bone-in, skin-on chicken thighs (about 4)
Salt
20 peeled garlic cloves
3/4 teaspoon ground white pepper
1 cup dry chardonnay
Steamed white rice, for serving

Steps:

  • Heat oven to 350 degrees.
  • In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
  • Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

COUNTRY BRAISED CHICKEN



Country Braised Chicken image

This dish goes back to my very first day of cooking school years ago. I have been in love with it ever since. It's all about crisping the chicken skin, and then braising it in an aromatic liquid, combining the best of roasting and slow cooking.

Provided by Michael Anthony

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
4 whole chicken legs (thigh and drumstick), bone-in, skin-on
2 carrots
1 rib celery
1 white onion
2 cloves garlic, lightly smashed
2 tablespoons tomato paste
1/2 cup cognac
3/4 cup white wine
3 sprigs flat-leaf parsley, including stems, plus more for garnish
2 bay leaves
2 sprigs thyme
1 sprig rosemary
1 quart chicken broth
kosher salt
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Put the olive oil in a large, heavy-bottomed braising pan over medium-high heat. Generously season both sides of chicken legs with salt and pepper. When the oil is slightly smoking, add chicken legs and brown, about 5 minutes per side.
  • While chicken is browning, peel and chop the carrots; dice the celery and onion. (All the pieces should be about the same size.) Make sure the chicken is browning evenly on both sides.When the chicken is nicely browned, remove from the pan and set aside. Add vegetables to the pan, stir to combine, and reduce heat to medium. Next, peel and lightly smash the garlic; add to pan. Sweat the vegetables for 5 minutes, being careful not to brown. Season lightly with salt and pepper.
  • Add tomato paste, raise the temperature to medium-high, and stir to incorporate; the tomato paste will begin to stick to the bottom of the pan as it browns. Deglaze pan with cognac in two additions (being careful for flare-ups!). Let the alcohol cook off until the pan is almost dry, stirring the vegetables and scraping down the sides of the pan to prevent burning. Add white wine and allow it to reduce. Add parsley, bay leaves, thyme, and rosemary to the pan; then spread the chicken pieces on top in an even layer. Pour in just enough chicken broth to cover the meat halfway without submerging. Bring to a simmer, then cover the pan and place in the preheated oven for 35-40 minutes.
  • Remove from oven and place chicken legs on a rimmed serving platter. Strain cooking liquid into a small saucepan, reserving vegetables. Over medium to high heat, reduce liquid at a simmer until it is thick enough to thinly coat a spoon. Taste, and adjust seasoning as needed. To plate: Place chicken on a plate and add some reserved vegetables. Pour reduced sauce generously over each serving. Garnish with torn parsley leaves and serve.

EASY CHINESE SOY-BRAISED CHICKEN



Easy Chinese Soy-Braised Chicken image

This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan's excellent blog, "Appetite for China". The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio.

Provided by blucoat

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups soy sauce, more if needed (500 mL)
3 cups water, more if needed (750 mL)
1 piece ginger, peeled and sliced
3 tablespoons sugar (45 mL)
2 teaspoons cinnamon (10 mL)
1 teaspoon star anise (5 mL)
4 pieces chicken thighs (or a combination of the two) or 4 pieces chicken wings (or a combination of the two)
1 scallion, roughly chopped

Steps:

  • Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise.
  • Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
  • Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.

Nutrition Facts : Calories 327.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 8119.8, Carbohydrate 18.9, Fiber 1.9, Sugar 12, Protein 31.6

BRAISED CHICKEN WITH ORANGE AND SCALLIONS



Braised Chicken with Orange and Scallions image

Braising involves the same basic steps as stewing but uses less liquid. The result: golden pieces of chicken with a flavorful sauce. For even browning, use a heavy pan, like a cast-iron skillet or a Dutch oven.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 35m

Number Of Ingredients 6

1 chicken (3 1/2 to 4 pounds), cut into 10 pieces, reserve wings for another use
Coarse salt
1 tablespoon olive oil
2 bunches scallions, halved crosswise
3/4 cup halved, pitted green olives
6 strips orange zest, plus 1/2 cup fresh orange juice (from 1 orange)

Steps:

  • Preheat oven to 450 degrees. Heat a large cast-iron skillet over medium-high until hot but not smoking, about 1 minute. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken, skin side down, and brown on one side, about 5 minutes.
  • Turn chicken, skin side up, and add scallions, olives, and orange zest and juice to skillet. Transfer to oven and cook until chicken is cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 433 g, Fat 27 g, Fiber 1 g, Protein 36 g

COCOA-ORANGE BRAISED CHICKEN



Cocoa-Orange Braised Chicken image

From a Sunset Magazine special edition, "Sunset Weeknight." I haven't made it yet, but the recipe description sounds like it is inspired by mole--but quicker and easier to make. My DH loves mole, so I want to try this out on him and see if he likes it!

Provided by Halcyon Eve

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken thighs, trimmed of fat
2 tablespoons olive oil
1 onion, peeled and chopped (about 1/2 lb)
2 garlic cloves, peeled and minced
1 1/2 tablespoons unsweetened cocoa powder (not Dutch process cocoa)
1 1/2 tablespoons chili powder
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon (preferably Ceylon)
1 1/4 cups reduced-sodium fat-free chicken broth, divided
2 oranges, washed and patted dry (about 1 1/2 lbs total)
1/4 cup orange muscat dessert wine (or use a sweet white wine, if you can't find the dessert wine)
salt
Italian parsley (sprigs for garnish, also called flat-leaf parsley)

Steps:

  • Rinse chicken and pat dry. Cut into 1 1/2 inch chunks.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, about 6-8 minutes. Transfer with a slotted spoon to a rimmed plate.
  • Add onion, garlic, cocoa, chili powder, sugar, cumin, and cinnamon to pan. Cook, stirring often, until onions are limp and spices are fragrant, about 1-2 minutes.
  • Add 1/2 cup broth to pan and stir to loosen and bits stuck to bottom. Simmer until onion is limp, about 5 minutes.
  • Return chicken to pan. Using a zester or fine grater, grate enough peel (orange part only, no white) from one of the oranges to make 1 tsp zest. Juice the orange into a liquid measuring cup. Add zest and 1/2 cup juice to pan (save any remaining juice for another use). Cover and simmer over low heat until chicken is no longer pink in center, about 8 minutes (cut to test).
  • Meanwhile, cut and discard peel and membrane from remaining orange. Thinly slice crosswise into rounds; set aside.
  • When chicken is done, skim any fat from sauce and discard. Add wine and bring to a boil over high heat. Add salt to taste. Pour into a serving dish and garnish with orange slices and sprigs of parsley.

Nutrition Facts : Calories 394.8, Fat 16.6, SaturatedFat 3.5, Cholesterol 188.9, Sodium 226.5, Carbohydrate 15.1, Fiber 3.8, Sugar 8.6, Protein 46.5

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From justataste.com


SAUCY COCONUT BRAISED CHICKEN WITH RICE NOODLES AND BROCCOLI.
2020-08-24 Season with salt. 2. Heat 2 tablespoons oil in a large Dutch oven or a large pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pot and add to the bowl of your slow cooker. 3. To the slow cooker, add the shallots, garlic, and ginger.
From halfbakedharvest.com


COCONUT-BRAISED CHICKEN WITH CHICKPEAS AND LIME
Heat the oil in a large, heavy-bottomed pot over medium heat. Sear the chicken, skin side down, until the fat has started to render, and it’s evenly browned, 8 to 10 minutes. Turn the chicken over to continue to brown on that side too, 8 to 10 minutes. Transfer the chicken to a large plate. Add garlic and ¾ of the onion to the pot; season ...
From saltandspine.com


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