Ponzu Braised Chicken Recipes

PONZU-BRAISED CHICKEN

Steps:

• Place ponzu, lime juice, and tomatoes in a medium bowl; stir to combine. Add jalapenos, chiles, garlic, and red onion; stir to combine. Place chicken legs in a large resealable plastic bag; add ponzu mixture. Tie cilantro stems together with kitchen twine and add to bag with chicken; seal bag and shake to coat. Transfer bag to refrigerator and let marinate overnight.
• Preheat oven to 325 degrees. Pour chicken mixture from plastic bag into a roasting pan; turn chicken so that it's skin side up and season with salt and pepper. Cover roasting pan tightly with parchment paper-lined aluminum foil and transfer to oven; bake for 1 1/2 hours.
• Uncover chicken and increase oven temperature to 450 degrees and return roasting pan to oven. Cook until chicken is crisp, about 30 minutes. Serve chicken with vegetables in roasting pan, corn cakes, lime wedges, cherry tomatoes, avocado, and sour cream; garnish with cilantro leaves.

QUICK-BRAISED CHICKEN WITH GREENS

Steps:

• In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
• Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.

PONZU CHICKEN SANDWICH

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
• Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
• Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
• Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
• Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

CHICKEN PONZU OVER RICE

Steps:

• To make roasted garlic:.
• Preheat oven to 400°F Peel off the outer layer of skin on a whole bulb of garlic. Do not peel individual cloves. Cut off about 1/2" across the top of the entire garlic bulb. Place onto a square of aluminum foil large enough to completely cover the bulb. Wrap the foil about halfway up the bulb and then drizzle with 2 teaspoons olive oil. Finishing wrapping the bulb in foil, making sure it is completely closed so that no oil or steam will escape.
• Place in oven and cook for 30-35 minutes. Remove from oven, let cool. Separate the individual cloves and squeeze each one to remove the creamy roasted garlic.
• To make chicken ponzu:.
• Preheat large sauté pan on medium-high heat 2-3 minutes. Place oil in pan; swirl to coat. Add roasted garlic flesh, green onions and mushrooms. Cover and cook 3-4 minutes, stirring occasionally, or until mushrooms are browned.
• Meanwhile, cut the bell pepper half and the chicken into bite-size pieces. Season chicken with salt and pepper. Move mushrooms to one side of pan; add chicken, bell peppers pieces, and water chestnuts. Cook 4 minutes, stirring occasionally, or until chicken is browned.
• Stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated. Serve mixture over rice.

PONZU CHICKEN WITH JAPANESE COLESLAW

Steps:

• Marinate chicken in 6 tablespoons of Ponzu dressing. Cover and refrigerate for 2 to 8 hours. Remove from fridge half an hour before cooking.
• Combine 2 tablespoons of oil, mirin, orange juice and rice vinegar in a large bowl and toss through cabbage, carrot and onion. Cover and refrigerate until required.
• Heat a wok or large frying pan until very hot. Drain the marinade from the chicken.
• Add the remaining two tablespoons of oil to the wok or frypan and cook the chicken pieces, turning occaisionally so the meat browns. When the chicken is nearly cooked stir through the remaining Ponzu sauce and reduce heat, simmering for one minute.
• Arrange a pile of coleslaw on the side of four plates, spooning the chicken and sauce beside each.

PORTUGUESE BRAISED CHICKEN

Steps:

• Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
• Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
• Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
• Remove and discard bay leaves. Serve chicken with orange wedges.