CARAMEL CHICKEN
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
- Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
- Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.
CAJUN CHICKEN
Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.
Provided by Wood Halsey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 1.8 g, Cholesterol 67.2 mg, Fat 47.8 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 4.1 g, Sodium 620.2 mg, Sugar 0.3 g
CARAMELIZED BAKED CHICKEN
Roast chicken pieces with sticky, sweet and tangy coating.
Provided by Sandy
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
- Bake in preheated oven for one hour, or until sauce is caramelized.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 49.6 g, Cholesterol 47.6 mg, Fat 15.6 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 3.7 g, Sodium 1307.2 mg, Sugar 47.9 g
EASY BAKED CAJUN CHICKEN
Make and share this Easy Baked Cajun Chicken recipe from Food.com.
Provided by Princess Tomato
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In a small mixing bowl, mix thyme, garlic powder, cajun seasoning, onion powder, black pepper, and bread crumbs.
- In a separate bowl, beat one egg.
- Spray a 13"x9" baking dish with a nonstick coating.
- Dip chicken breasts in beaten egg and then in bread crumb/seasoning mixture to coat.
- Arrange in baking dish leaving a small gap between each chicken breast.
- Bake on the middle oven rack for 25-30 minutes, turning once (optional - I never do).
Nutrition Facts : Calories 264.2, Fat 5.7, SaturatedFat 1.4, Cholesterol 122, Sodium 353.3, Carbohydrate 20.7, Fiber 1.5, Sugar 1.8, Protein 30.4
CARAMELIZED CAJUN CHICKEN
This is a really quick recipe to make....no marinating and very little cook time. Pounding the chicken breasts help reduce the cooking time. Feel free to substitute boneless chicken thighs or even boneless pork chops! Best on a charcoal grill. From Southern Living.
Provided by breezermom
Categories Chicken Breast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare your charcoal on the grill, or preheat your gas grill to 350-400 degrees (medium-high).
- Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2 inch thickness using a rolling pin or the flat side of a meat mallet.
- Stir together brown sugar and Cajun seasoning; rub over the chicken.
- When grill is ready, grill chicken, covered with the grill lid, 4 minutes on each side or until done. Season with salt if you need it.
VIETNAMESE-STYLE CARAMELIZED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate.
- Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes.
- Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños. Serve the chicken over the rice and top with cilantro leaves.
Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 208 milligrams, Sodium 1498 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 43 grams, Sugar 17 grams
5-INGREDIENT CAJUN-SPICED GRILLED CHICKEN
Syrupy barbecue sauces are tangy and delicious, but they often contain added sugar. Avoid all of those empty calories and get the balance your taste buds crave with Cajun seasoning and apple cider vinegar.
Provided by Michelle Dudash
Categories main-dish
Time P1DT15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Sprinkle the chicken on both sides with the Cajun seasoning. Place the chicken in a baking dish and drizzle with the vinegar and oil. Shake the pan gently to coat the chicken underneath. Cover and refrigerate for at least 1 hour or overnight for the best flavor.
- When you are ready to grill, move the chicken to the counter to take off the chill. Preheat the grill to medium-high heat, about 400 degrees F.
- Lightly oil the grill and place the chicken on it, smooth-side down. Cook until grill marks appear and the chicken lifts up easily, about 4 minutes. Rotate the chicken by a 45-degree angle and cook to mark, about 3 minutes. Flip the chicken to the other side and cook until cooked through, about 2 minutes. Top with the parsley. Serve hot.
Nutrition Facts : Calories 170 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 94 milligrams, Sodium 250 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Protein 23 grams
CAJUN SPICED CHICKEN
A zippy and simple chicken dish that always delights those with adventurous taste buds. Great served with wild rice and corn on the cob!
Provided by Jennifer Owen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a shallow plate or bowl, mix together the flour and at least 1 teaspoon of Cajun seasoning (more if you really like the zip of Cajun seasoning!). Pour milk for dipping into a bowl and dip the chicken breasts into it. Dredge the chicken through the flour and seasoning mixture, coating evenly on both sides and around the edges.
- Place the chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 35 minutes.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 15.5 g, Cholesterol 69.7 mg, Fat 1.7 g, Fiber 0.5 g, Protein 31 g, SaturatedFat 0.4 g, Sodium 339.7 mg, Sugar 3.1 g
CARAMELIZED ONION CHICKEN
This recipe was adapted from Cooking Light. Only 246 cals and 2.6 g of fat. It takes only 20 minutes to make and tastes great.
Provided by SunnyAcacia
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the chicken with salt and pepper.
- Spray the onions and a large frying pan with kitchen spray.
- Saute the onions for 2 minutes, then add chicken to the pan.
- Continue cooking an additional 8 minutes or until chicken is no longer pink.
- Remove both onions and chicken from the pan.
- Add the jam and remaining ingredients to the pan, and cook for 2 minutes, stirring constantly.
- Return chicken and onions to the pan and continue cooking for 4 minutes, stirring occasionally.
CARAMELIZED CLAYPOT CHICKEN
Cooking in a clay pot is one of the most popular methods in Vietnam. This dish, a dry braise, uses fish sauce and sugar to create a delicious combination of salty, sweet, and spicy flavors. (This recipe can be doubled or even tripled for a crowd.) Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Charles Phan
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- For the caramel sauce: In a medium saucepan, melt the sugar with fish sauce over medium-low heat, about 10 to 12 minutes.
- For the chicken: Heat the oil in a shallow claypot or sauté pan over medium heat. Add the shallots, chilies, ginger, ½ cup of caramel sauce, and plenty of freshly ground black pepper; bring to a boil. Continue cooking to reduce slightly, about 4-5 minutes, then add the chicken. Turn the heat down and simmer, stirring occasionally until the chicken is cooked through, about 20 minutes.
- Garnish with cilantro and serve with steamed jasmine rice (optional).
VIETNAMESE CARAMEL CHICKEN
Asian-style chicken with steamed rice.
Provided by Dan Wentzel
Categories World Cuisine Recipes Asian Vietnamese
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
- Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
- Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
- Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 6.7 g, Cholesterol 141.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 38.7 g, SaturatedFat 7.7 g, Sodium 675.6 mg, Sugar 5.6 g
CHICKEN WITH BRIE AND CARAMELIZED ONIONS
This recipe was developed as a simple alternative to typical Valentine's fare for one of my client's Valentine's Day Dinner. It was a great success and so easy to prepare.
Provided by Lia Soscia
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 2
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes. Stir in the sugar and cook until the sugar completely melts, about 5 minutes. Remove from heat and set aside to cool completely.
- Mix together the flour, salt, and pepper in a shallow dish. Whisk together the egg and water in a small bowl. Dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture.
- Heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side.
- Place 2 of the chicken breast halves in the bottom of a baking dish. Top each with about half the brie and half the caramelized onions. Lie the remaining chicken breast halves atop the brie and onions.
- Bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes.
- While the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat. Allow the butter to brown slightly before adding the vermouth; bring to a simmer and allow to cook until the liquid reduces by about half. Season with the thyme, salt, and pepper. Stir the arrowroot into the mixture to thicken. Serve the sauce over the chicken.
Nutrition Facts : Calories 1506.2 calories, Carbohydrate 60.8 g, Cholesterol 405.5 mg, Fat 108.6 g, Fiber 2.9 g, Protein 57.9 g, SaturatedFat 52.4 g, Sodium 580.3 mg, Sugar 20.9 g
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- Preheat grill to 350° to 400° (medium-high) heat. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a rolling pin or flat side of a meat mallet.
- Stir together brown sugar and Cajun seasoning; rub mixture over chicken. Grill chicken, covered with grill lid, 4 minutes on each side or until done. Season with salt to taste.
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