DAVE'S MOCHA CHICKEN
An original chicken dish that works well! Serve plain, or use the cooked marinade as a sauce.
Provided by CHEF YEE
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 4h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 730.6 calories, Carbohydrate 32.9 g, Cholesterol 207.9 mg, Fat 43.9 g, Fiber 0.5 g, Protein 48.3 g, SaturatedFat 10.4 g, Sodium 2701.2 mg, Sugar 27.5 g
HAWAIIAN MOCHIKO CHICKEN
This mochiko chicken is my daughter's favorite thing in the whole wide world. If you have never eaten mochiko chicken then you don't know what you been missing. This is a staple in many potlucks, tailgating and family gatherings. Mochiko is a Japanese sweet flour that makes a light batter. I make this for my family of 8 once a month. I have to triple the recipe and there is never leftovers.
Provided by Asia S.
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 4h22m
Yield 10
Number Of Ingredients 11
Steps:
- Mix sugar, mochiko, cornstarch, and salt together in a bowl.
- Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
- Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
- Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 14.1 g, Cholesterol 130.2 mg, Fat 15.7 g, Fiber 0.5 g, Protein 28.2 g, SaturatedFat 3.5 g, Sodium 669.4 mg, Sugar 5.4 g
MOCHA CHICKEN
Make and share this Mocha Chicken recipe from Food.com.
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine soy sauce, brown sugar, sherry, coffee, garlic, cayenne, 1 tbsp olive oil and chicken legs in a zip top bag. Press out as much air as possible and seal bag. Refrigerate from 3 hours to overnight.
- Remove chicken from marinade and pat dry with paper towels. Pour marinade into a small saucepan and bring to a boil.
- Heat 1 tbsp olive oil in a skillet. Add chicken legs and brown on all sides. Pour boiling marinade into skillet and simmer 30 minutes, until chicken is cooked and juices run clear.
- Stir cornstarch into cold water. Drizzle into sauce a few drops at a time until sauce achieves desired consistency. Serve alongside chicken.
CINDY'S LEMON-GARLIC CHICKEN
This recipe is one of the most popular dishes prepared by chef Cindy Pawlcyn at her Mustards Grill restaurant in Napa Valley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 26
Steps:
- Prepare the vinaigrette: Pull the heads of garlic apart, peel the cloves, and remove any green sprouts. Place the garlic in a small saucepan. Using a paring knife, remove the peel from the lemons. Carefully remove the pith from the peels and add the peels to the saucepan; discard the pith. Hold each lemon over the saucepan and cut between the membranes into sections allowing sections and any juice to fall into the saucepan. Squeeze juice from the membranes into the saucepan. Discard membranes. Add enough water to just cover. Bring to a boil, reduce the heat, and simmer until the garlic is very tender, about 20 minutes. Drain, then puree the lemons and garlic in a blender and measure out 1/2 cup for the vinaigrette. Reserve remaining lemon-garlic puree for another use.
- In a medium bowl, whisk together the 1/2 cup of lemon-garlic puree with the vinegar, herbs, salt, and pepper, until the salt is dissolved. Slowly whisk in olive oil in a thin stream, and continue to whisk until fully emulsified; set aside.
- Prepare the chickens: In a small bowl, combine the salt, rosemary, thyme, garlic, marjoram, sage, peppercorns, and shallots; mix well. Place chickens in a shallow baking dish. Sprinkle herb mixture over, and rub until well coated. Cover and refrigerate for at least 6 hours and up to 12 hours.
- Cook the chickens: Preheat the oven to 500 degrees. Heat 3 tablespoons olive oil in each of two large ovenproof saute pans over medium-high heat. Add 2 chicken halves to each saute pan, skin-side down, and cook until brown, 3 to 4 minutes. Turn the chickens, and cook 3 minutes more. Turn the chickens again, so that they are skin-side down, and weigh each of them down with an ovenproof saute pan. Transfer to oven, and roast until the skin is crisp and the juices run clear, 8 to 12 minutes.
- Prepare the vegetables: Slice the spring onions thinly on the diagonal, and rinse well. Snap off ends of the asparagus. Slice on the diagonal into 1/2-inch-thick slices up to the tips. Set the tips aside.
- While the chickens are roasting, cook vegetables. Heat olive oil in a saute pan over medium heat. Add spring onions and the asparagus stalks, and cook until soft, 3 to 4 minutes. Season with salt and pepper. Add 2 tablespoons water, cover, and cook until crisp-tender, 3 to 4 minutes. Add asparagus tips, tarragon, and butter. Cook until the tips are heated through.
- To serve, place the potatoes and vegetables on either side of the plate, the chicken in the center, and drizzle all over with the vinaigrette.
MOCHA GARLIC CHICKEN
Baking this in a bag gives the best gravy. It comes out browned and flavorful. Use over rice or mashed potatoes with steamed carrot sticks--it looks beautiful. This is from Bubby Irma.
Provided by mosma
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dust chicken pieces with garlic powder and place in a pan or cooking bag.
- Mix all other ingredients in a pot and bring to a boil.
- Pour this sauce over chicken pieces.
- Bake for 1-2 hours.
Nutrition Facts : Calories 431.4, Fat 23.3, SaturatedFat 6.7, Cholesterol 106.9, Sodium 1083.1, Carbohydrate 28, Fiber 0.2, Sugar 22.7, Protein 27
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