Hot And Sour Rhubarb With Chicken Recipes

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RHUBARB AND HONEY CHICKEN



Rhubarb and Honey Chicken image

The sauce on this honey chicken is like a sweet-tart spin on teriyaki. Everyone who has tried it raves about it-even my husband, who's not usually a rhubarb lover. -Rachel Beach, Whitley City, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 cups all-purpose flour
1 tablespoon poultry seasoning
1 large egg
1 cup 2% milk
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup canola oil
HONEY-RHUBARB SAUCE:
1/4 cup cornstarch
1-3/4 cups cold water, divided
1/2 cup packed brown sugar
1/2 cup honey
3 tablespoons soy sauce
1-1/2 cups chopped fresh or frozen rhubarb
2 tablespoons chopped onion
2 garlic cloves, peeled

Steps:

  • Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, into flour mixture, then into egg mixture; coat again with flour mixture. , In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish., For sauce, combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth; stir in brown sugar, honey and soy sauce. Pulse rhubarb, onion, garlic and remaining water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken., Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.

Nutrition Facts : Calories 639 calories, Fat 25g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 565mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 2g fiber), Protein 34g protein.

SKILLET CHICKEN WITH RHUBARB



Skillet Chicken With Rhubarb image

In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts. I call for a whole, cut-up chicken here, so you'll have the different parts to choose from at the table. (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead. Thighs and drumsticks work particularly well. This dish goes nicely with polenta, which also helps brighten the rather drab color of the brightly flavored sauce.

Provided by Melissa Clark

Categories     easy, weekday

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 (5 1/2-pound) whole chicken, cut into eight pieces
1 tablespoon plus 1/2 teaspoon kosher salt, more as needed
1 teaspoon black pepper, more as needed
5 sprigs thyme, preferably lemon thyme
2 tablespoons extra-virgin olive oil
1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced
1/2 cup dry white wine
3/4 pound fresh rhubarb, cut into 1/2-inch dice (3 cups)
1 tablespoon honey, or to taste
2 tablespoons unsalted butter, cut into pieces

Steps:

  • Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
  • Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
  • Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
  • Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
  • Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.

Nutrition Facts : @context http, Calories 1103, UnsaturatedFat 48 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 81 grams, SaturatedFat 23 grams, Sodium 1797 milligrams, Sugar 6 grams, TransFat 1 gram

ROAST CHICKEN WITH RHUBARB BUTTER AND ASPARAGUS



Roast Chicken with Rhubarb Butter and Asparagus image

Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.

Provided by Maranda Engelbrecht

Categories     Chicken     Roast     Low Fat     Kid-Friendly     Dinner     Lemon     Asparagus     Healthy     Low Cholesterol     Rhubarb     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 11

1 large rhubarb stalk, cut into 1/2" pieces
1/4 cup fresh orange juice
2 tablespoons honey
1 tablespoon finely grated peeled ginger
1/2 cup (1 stick) unsalted butter, room temperature
Kosher salt, freshly ground pepper
1 (3 1/2-4-pounds) chicken, backbone removed, chicken patted dry
2 tablespoons olive oil, divided
1 tablespoon fresh thyme leaves
1 bunch asparagus, trimmed
2 lemons, halved

Steps:

  • Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.
  • Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for vegetables.
  • Preheat oven to 400°F. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
  • Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 40-50 minutes. Let rest 10 minutes.
  • Meanwhile, prepare grill for mediumhigh heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2-3 minutes. Let lemon halves cool.
  • Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over.

HOT AND SOUR RHUBARB WITH CHICKEN



Hot and Sour Rhubarb With Chicken image

This recipe has such an amazing combination of flavours. It's very loosely based on a Jamie Oliver recipe, but is now quite different. The fresh coriander is absolutely essential.

Provided by Kitzy

Categories     Chicken Breast

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 12

2 chicken breasts, cut into chunks
200 g rhubarb, chopped up small
150 ml water
2 tablespoons runny honey
2 tablespoons soy sauce
2 garlic cloves, peeled and crushed
1 dried red chili
1 teaspoon Chinese five spice powder
1 teaspoon dried ginger
150 g dried noodles
fresh coriander
1 lime

Steps:

  • Preheat the oven to 180°C.
  • Put the chicken pieces in a casserole dish.
  • Mix all the marinade ingredients (rhubarb through to ginger) in a bowl, then pour over the chicken. Mix together.
  • Place in the oven and bake for around 45 minutes, or until the chicken is cooked through. Check it a couple of times whilst cooking as you may need to give it a stir to stop it sticking.
  • Just before the chicken is cooked, boil some water in a saucepan and cook the noodles.
  • Drain the noodles, serve and ladle the chicken and sauce over. Add a generous amount of fresh coriander to the top and half a lime on the side.

Nutrition Facts : Calories 659.6, Fat 17.2, SaturatedFat 4.8, Cholesterol 155.8, Sodium 1123.1, Carbohydrate 83.5, Fiber 5.9, Sugar 21.9, Protein 44.6

DORITO CHICKEN BITES WITH 1UP SAUCE RECIPE BY TASTY



Dorito Chicken Bites With 1up Sauce Recipe by Tasty image

Here's what you need: chicken breast, Doritos Nacho Cheese-Flavored Tortilla Chips, all purpose flour, eggs, mayonnaise, sour cream, garlic powder, onion powder, black pepper, salt, blue cheese, hot sauce, butter, fresh chive

Provided by Kyle Richmond

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 14

1 ½ lb chicken breast
6 cups Doritos Nacho Cheese-Flavored Tortilla Chips
1 cup all purpose flour
2 eggs, whisked
1 cup mayonnaise
½ cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon salt
¼ cup blue cheese
½ cup hot sauce
½ cup butter, melted
¼ fresh chive, finely sliced

Steps:

  • Preheat your oven to 400 degrees. Place the doritos in a food processor (or use a large resealable bag and rolling pin to finely crush the chips) and blitz until the chips become a fine crumb. Transfer the pulsed chips to a bowl. Add the flour and eggs to their own respective bowls, then begin breading the chicken. Dip each piece of chicken in the flour, then the egg, then the chip crumbs and toss around to coat evenly. Repeat for each piece of chicken, then transfer to a parchment lined baking tray. Bake for 14 - 16 minutes, or until the internal temperature of the chicken reaches 165 degrees.
  • While the chicken bakes, start to make the 1UP sauce. In a food processor combine the mayo, sour cream, garlic powder, onion powder, pepper, salt, and blue cheese. Pulse well to combine evenly, then transfer to your serving bowl and set aside.
  • In a separate bowl, whisk together the hot sauce and melted butter. When the chicken bites are cooked, remove from the oven and toss in the hot sauce and butter. Top with freshly sliced chives and serve alongside the 1UP sauce.
  • Enjoy!

CHICKEN THIGHS IN RHUBARB SAUCE



Chicken Thighs in Rhubarb Sauce image

This is one of my favorite savory dishes with rhubarb - the sauce is fruity yet peppery.

Provided by Marianne

Categories     Meat and Poultry Recipes     Chicken

Time 2h5m

Yield 4

Number Of Ingredients 14

4 chicken leg quarters, cut into thighs and drumsticks
salt to taste
2 tablespoons olive oil
2 red onions, thinly sliced
6 cloves garlic, minced
2 teaspoons ground turmeric
½ tablespoon freshly ground black pepper, or more to taste
½ teaspoon red pepper flakes, or more to taste
1 (14.5 ounce) can diced tomatoes
1 pound rhubarb, peeled and chopped
4 tablespoons honey, or more to taste
3 tablespoons lime juice, or to taste
1 tablespoon saffron
2 ½ cups chicken broth, or as needed

Steps:

  • Season chicken pieces with salt.
  • Heat olive oil in a deep skillet over medium heat. Cook chicken until browned on all sides, 5 to 10 minutes. Remove and set aside.
  • Add onions to the skillet; cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with turmeric, black pepper, and red pepper flakes and cook for 1 minute. Add tomatoes and cook until lightly reduced, about 5 minutes. Add rhubarb, honey, lime juice, and saffron; mix well. Return chicken to the skillet.
  • Pour in chicken broth. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until chicken is very tender, 1 1/2 to 2 hours. Season with salt.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 36 g, Cholesterol 108.8 mg, Fat 17.1 g, Fiber 4.6 g, Protein 34.1 g, SaturatedFat 3.6 g, Sodium 1037.5 mg, Sugar 24.4 g

BAKED CHICKEN AND RHUBARB



Baked Chicken and Rhubarb image

Make and share this Baked Chicken and Rhubarb recipe from Food.com.

Provided by Charlotte J

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups chopped rhubarb
1/3 cup sugar
1 1/2 tablespoons cornstarch
1 1/2 cups water
2 teaspoons lemon juice
3 lbs chicken thighs or 3 lbs whole chickens
1/4 cup butter, melted
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Combine rhubarb, sugar, cornstarch and water in a saucepan; cook over medium heat, stirring frequently, until mixture boils.
  • Simmer, stirring frequently, until clear and thickened about 2 minutes.
  • Add lemon juice.
  • Set aside to cool.
  • Place chicken in a shallow baking dish.
  • Brush with butter and sprinkle with salt.
  • Bake uncover at 375 degrees for 30 minutes.
  • Spoon rhubarb sauce over chicken.
  • Sprinkle with cinnamon and nutmeg.
  • Return to oven and bake 20 minutes longer.
  • Spoon sauce over chicken and serve.

RHUBARB HOT DISH



Rhubarb Hot Dish image

This is a family favorite that my mother has made for as long as I can remember. It's name doesn't do it justice, it is a great custard dessert.

Provided by Katrina Strilcov Hetletvedt

Categories     Custards and Puddings

Time 1h

Yield 8

Number Of Ingredients 7

3 eggs
1 ½ cups milk
1 cup heavy cream
1 cup white sugar
¼ cup all-purpose flour
3 cups chopped rhubarb
ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the eggs in a large bowl. Stir in the milk and cream; set aside. Combine the sugar and flour in a separate bowl. Pour the sugar mixture into the egg mixture, then stir until well combined. Fold in the rhubarb. Pour into a casserole dish, and sprinkle with cinnamon.
  • Bake in a preheated oven until a knife inserted into the center comes out clean, about 45 to 60 minutes.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 33.3 g, Cholesterol 114.2 mg, Fat 13.9 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 58.2 mg, Sugar 27.8 g

SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION



Sheet-Pan Chicken With Rhubarb and Red Onion image

This easy yet robust dish celebrates rhubarb's savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It's the best part.

Provided by Melissa Clark

Categories     weekday, poultry, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
1 teaspoon ground coriander
1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 large red onion, cut into 1/2-inch-thick wedges
5 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more as needed
8 ounces rhubarb stalks, sliced into 1/2-inch pieces (about 2 cups)
3 tablespoons honey, plus more to taste
1/2 cup cilantro or mint leaves and tender stems, torn

Steps:

  • Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
  • Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
  • While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
  • Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
  • Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it's very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

SWEET 'N' SOUR RHUBARB SAUCE



Sweet 'N' Sour Rhubarb Sauce image

For a truly yummy sauce to serve over chicken, turkey or pork, try this recipe. It has the great combination of being sweet and sour at the same time.-Sharon Logan, Fort Atkinson, Wisconsin

Provided by Taste of Home

Time 25m

Yield 3-3/4 cups.

Number Of Ingredients 5

4 cups diced fresh or frozen rhubarb, thawed
2 cups fresh or frozen cranberries
1-1/4 cups sugar
1/2 cup orange juice
1/2 cup honey

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until rhubarb is tender and sauce is thickened. Serve over chicken, turkey or pork.

Nutrition Facts : Calories 116 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.

PAN ROASTED CHICKEN WITH RHUBARB



Pan Roasted Chicken with Rhubarb image

Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce for bonesless, skinless chicken breasts, imparting flavor to every bite.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 14

4 small boneless skinless chicken breast halves, patted dry (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions (from 1 large onion or 2 small)
2 tablespoons minced garlic (from 4 to 5 cloves)
4 teaspoons peeled minced ginger (from 2-inch piece)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 teaspoons sugar
3/4 cup low-sodium chicken broth
8 ounces rhubarb, halved if thick, cut into 2-inch pieces
1/2 cup chopped fresh cilantro, plus leaves for serving
Cooked rice or flatbread, for serving

Steps:

  • Preheat oven to 400°F. Season chicken with salt and pepper and dust with flour, tapping off excess. Heat a large oven proof skillet (preferably cast iron) over medium-high heat. Swirl in 2 tablespoons oil. Place chicken in skillet, skinned side down and cook until browned and easily releases from pan, about 4 minutes; flip and brown second side, about 2 minutes. Transfer to a plate.
  • Reduce heat to medium. Add remaining 1 tablespoon oil, onion, garlic, and ginger to pan. Season with salt and pepper and cook, stirring frequently, until onions are translucent, about 3 minutes. Add cumin, turmeric, and sugar and cook until fragrant, 30 seconds. Stir in broth and rhubarb and bring to a boil on top of stove.
  • Nestle chicken back into pan. Transfer to oven and roast until chicken is cooked through, about 10 minutes. If rhubarb is still underdone, remove chicken to a plate, tent with foil and return pan to oven until rhubarb is just tender, 3 to 4 minutes. (Be careful, it's easy to overcook rhubarb and you don't want it to completely fall apart.) Stir in cilantro, then return chicken to pan, turning to coat in sauce. Serve chicken and sauce over rice or with flatbread, sprinkled with more cilantro.

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RECIPE FOR SOUR CHICKEN STEW WITH RHUBARB AND SAFFRON
2020-07-23 Recipe for sour chicken stew with rhubarb and saffron. Sour chicken stew with rhubarb is one of the delicious Iranian stews and because rhubarb only exists in spring, This stew has become a seasonal food.
From rowhanisaffron.com
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RECIPE: HOT AND SOUR RHUBARB-STRAWBERRY SOUP WITH CHICKEN
In a large pot on medium high heat, place the rhubarb, strawberries, onion, jalepenos, chipotle pepper, chili sauce, chicken stock and honey. Bring to a boil and adjust heat to lightly boil unti all ingredients are tender, about 15 minutes. Cool slightly. 2. Puree the mixture in a blender, in batches if necessary, and place back into pot. 3. Add the chicken and simmer on medium low …
From ruralintelligence.com
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HOT AND SOUR RHUBARB WITH CHICKEN RECIPE - FOOD.COM
Mar 22, 2017 - This recipe has such an amazing combination of flavours. It's very loosely based on a Jamie Oliver recipe, but is now quite different. The fresh coriander is absolutely essential. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe …
From pinterest.ca
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Top Asked Questions

How to make rhubarb chicken soup?
Slice the onions and the garlic. Peel and chop the rhubarb. Use the peel to make Rhubarb Syrup, for instance. Fry the meat parts on one side, turn and cook on the other side. Fry the onions and the garlic. Stir in the pepper and turmeric. Add the tomatoes. Now add the rhubarb, honey and lime juice. Add the stock and stir well.
How to cook rhubarb sauce?
All you need to do is cut up the rhubarb and cook it. Handy tip: If you feel like adding the vinegar to the rhubarb sauce, you can. However, only use the rhubarb sauce for savoury recipes like a chicken and rhubarb stew. Nevertheless, if you would like to try something more refined then omit the vinegar.
How to cook chicken and rhubarb for chicken parmesan?
Instructions 1 Heat the butter and oil in a large frying pan. 2 Add the chicken breasts and cook 5 to 7 minutes per side, or until browned and cooked through. 3 Remove the chicken and season on both sides with salt and pepper. 4 Keep the cooked breasts warm while preparing the sauce. 5 Add the rhubarb and vinegar to the same pan. More items...
What does honey rhubarb chicken taste like?
This honey rhubarb chicken recipe uses rhubarb, spring's prized vegetable, in a delicious savory sauce that's both tart and sweet. It's a play on sweet and sour chicken with tender, juicy meat and bold, sweet flavors. Using just 10 ingredients, it's easy to execute and makes a healthy dinner that's ready in under 30 minutes.

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