Papaya Chicken Recipes

GREEN PAPAYA CHICKEN

Steps:

• Heat the oil over medium heat in a large pot.
• Add the onions and saute until transparent, about 3-4 minutes.
• Add the garlic and ginger and saute another 2-3 minutes.
• Add the chicken pieces and saute another 5 minutes to partially cook and lightly brown.
• Add the fish sauce and stir well.
• Add water to cover the chicken and bring to a boil.
• Reduce heat and simmer 25-30 minutes, stirring and skimming off fat and scum occasionally.
• Add cubed papaya and simmer another 5-10 minutes until papaya is tender.
• Remove from heat, salt and pepper to taste and stir in the chopped spinach.
• This dish will be soupy when done.

ROASTED CHICKEN WITH A PAPAYA GLAZE

Steps:

• Rinse and pat the chicken dry with paper towels. Rub it with the salt and place it in a baking dish just large enough to hold it. In a blender or a food processor, combine the orange juice, olive oil, brown sugar, and shallots. Process until the shallots are finely minced. Pour the orange juice mixture over the chicken, crumble the bay leaf over the top, and cover the whole dish tightly with plastic wrap. Marinate in the refrigerator for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally. Preheat the oven to 375 degrees. Transfer the chicken to a rack in a roasting pan, breast side down and reserve the marinade and add 1/2 cup water. Roast the chicken for 40 minutes, then turn to the other side and roast for 40 minutes more. As soon as you put the chicken in to roast, prepare the papaya glaze: strain the orange juice marinade into a food processor, discarding the solids, and add the mustard, garlic, halved papaya, thyme, salt, and pepper. Process the mixture for 10 to 20 seconds, scraping down the sides of the bowl as necessary, until smooth. Divide the glaze into halves and use half of it to baste the chicken as it roasts, basting thoroughly every 20 minutes or so. When the chicken is cooked through with no trace of pink remaining, remove it to a warmed serving platter and set aside at the back of the stove. Discard all the fat from the roasting pan, saving the pan drippings. Scrape the drippings into a small saucepan and place it over medium heat. Whisk in the butter, then add the remaining half of the papaya glaze and simmer the sauce for 4 minutes.
• Garnish the platter with the parsley and watercress sprigs and the remaining half papaya, cut into long strips. Drizzle a little of the sauce over the top. Serve at once, passing the remaining sauce.

EASY PAPAYA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cut up whole frying chicken into pieces, or chicken breasts into halves. I like to use bone in/skin on because I think the meat is moister. I remove the skin and bones before I put the sauce over it all.
• Dredge the chicken pieces in flour, set aside. Sometimes I use chicken coating mix, just to spice this up a bit more.
• In a roaster or large casserole dish melt butter, dip the chicken in the butter and place buttered side up.
• Bake the chicken for one hour or until juices run clear and the chicken is tender.
• Carefully drain the fat out of the roaster, discard the skin and bones if necessary.
• For the sauce: Mix remaining ingredients in a saucepan (except the papaya) and bring to a boil.
• Once boiling and thickened add the papaya to the chicken in the roaster.
• Pour the sauce over all, and put back in the oven for 5 minutes.
• Let this mixture stand for 5 more minutes before serving, so the papaya can heat through.
• If you serve this dish with rice, double the sauce recipe.

PAPAYA-STUFFED CHICKEN AND BASMATI RICE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Place the slices into the pocket of each chicken breasts, then sprinkle papaya slices with cinnamon to taste. Dip the chicken breast halves one at a time into the melted margarine, then the cracker crumbs.
• Heat 1 tablespoons of margarine in a skillet over medium-high heat. Arrange the chicken breasts in the skillet and cook until golden brown on each side, about 10 minutes. Place browned chicken breasts on the prepared baking sheet.
• Bake in the preheated oven for about 20 minutes, then flip each chicken breast. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, melt the remaining 1 tablespoon of margarine in the same skillet used to brown the chicken over medium-high heat, scraping up any browned bits. Stir in the orange juice, pineapple, brown sugar, 1/2 teaspoon of cinnamon, nutmeg, cayenne, salt and pepper. Reduce heat to medium and simmer until reduced, about 30 minutes. Reduce the heat once more to low and continue simmering until the sauce is thickened. Serve the chicken breasts over the rice with the pineapple sauce spooned on top.

POLYNESIAN CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.