Coffee Chicken Recipes Recipes Recipe For Chicken

STUFFED CHICKEN WITH KONA COFFEE RED-EYE GRAVY

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.

COFFEE CHICKEN

Steps:

• Place all but the chicken into a 5qt.
• pot with lid.
• Bring to a boil,stirring frequently.
• Reduce heat to simmer and reduce to almost half.
• Stir frequently as this can burn.
• Let cool,off heat, 20 minutes.
• Add chicken and blend well.
• Marinate no more than 30 minutes in cool place.
• Turn into baking dish and bake uncovered at 350 degrees for one hour.
• Baste at least three times while baking.
• * Cut cholestrol down further by using boneless skinless chicken breasts.

COFFEE BRINED CHICKEN BREASTS

Steps:

• combine the brine ingredients, except coffee in a saucepan, heat until sugar and salt dissolve pour into a large bowl, stir in coffee, refrigerate until cool.
• add chicken and use a small plate to keep it submerged 2-3 hours.
• heat grill to high.
• remove chicken from brine, blot with paper towels, and brush with oil or butter on both sides grill 4-8 minutes, moving halfway to create grill marks.
• turn over and grill 4-6 minutes more until done.

COCOA FRIED CHICKEN

Steps:

• Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
• Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
• Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain on paper towels.

DAVE'S MOCHA CHICKEN

Steps:

• In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
• Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
• Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

COFFEE CHICKEN WITH QUICK MOLE SAUCE

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.

PINEAPPLE "COFFEE" CHICKEN RECIPE - (4.1/5)

Steps:

• In a 13x9 3-quart baking dish, mix together pineapple, sauce, garlic, ginger, chicory brew, and sea salt. Arrange chicken pieces and gently toss to coat. Cover and let marinate in the fridge for at least two hours, overnight preferred, flipping the chicken pieces often. Set the baking dish out on the counter 30 minutes before cooking. Preheat oven to 350° F. Bake the chicken in the pineapple "coffee" sauce 1 1/2 hours and let it sit under the broiler for 3 minutes to give the chicken some added color. Serve immediately. * You could easily make this in your slow cooker, just marinate the chicken per the instructions above. Then place everything in the crock and set it to cook on low for 6-8 hours.