Coffee Recipe Ingredients Recipe For Chicken
COFFEE CHICKEN
Use to make this dish B.C.(before children). It turns out such a pretty color! You can eat it hot or cold and it freezes well.
Provided by Happy Harry 2
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
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.
CHICKEN WITH COFFEE SAUCE
This is my mum's old recipe; It's really interesting that the same (or extremely similar) recipe was published in my local magazine! Marinating time not included in preparation time.
Provided by vintagenovelty
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Marinate the chicken with the oyster sauce. Season with salt and pepper.
- Heat the olive oil in a pan, and fry each side of the chicken until cooked. Set aside and keep warm.
- In the same pan, fry the garlic until fragrant, then add the barbeque sauce, worchestershire sauce, brewed coffee and brown sugar. Allow it to simmer for 2 minutes.
- Add in the chicken and coat evenly with the sauce. Allow it to caramalize and cover the chiken pieces.
- Serve immediately.
Nutrition Facts : Calories 280.5, Fat 4.5, SaturatedFat 1, Cholesterol 136.9, Sodium 255, Carbohydrate 1.7, Fiber 0.1, Sugar 0.9, Protein 54.6
MOCHA COFFEE
Mocha coffee is extremely easy to make in this recipe. Just add cocoa, sugar and milk to hot coffee and drink!
Provided by Johanna Adams
Categories Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Pour hot coffee into a mug. Stir in cocoa, sugar and milk.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 16.9 g, Cholesterol 2.4 mg, Fat 1.4 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 18.4 mg, Sugar 14 g
COFFEE BARBECUE SAUCE
This keeps well in the refrigerator (up to 3 months) so you always have some red sauce to put on grilled chicken, beef, or pork for easy weeknight dinners.
Provided by xvc
Yield 48
Number Of Ingredients 7
Steps:
- Combine ketchup, coffee, brown sugar, vinegar, Worcestershire sauce, oil, and cayenne in a medium nonreactive saucepan over medium heat. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Remove from the heat and cool. Transfer to a tightly covered container and store in the refrigerator.
Nutrition Facts : Calories 17.6 calories, Carbohydrate 3.2 g, Fat 0.6 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 91 mg, Sugar 2.9 g
OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL
To make your evening meal go faster, prep these chicken and vegetable packets early in the day and refrigerate until it's time to pop in the oven. This cooking time will yield nicely done chicken and vegetables with a little texture. If you prefer your vegetables softer, use boneless, skinless chicken thighs, and cook about 15 minutes longer. For the summer, this recipe will also adapt to the grill-just be sure to use a grill thermostat for best results.
Provided by Bibi
Categories Baked Chicken Breasts
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
- Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
- Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
- Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
- Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
- Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove foil packets from the oven, open the packets, and serve immediately.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 5.3 g, Cholesterol 41.1 mg, Fat 5.6 g, Fiber 1.5 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 224.9 mg
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