STUFFED CHICKEN WITH KONA COFFEE RED-EYE GRAVY
Steps:
- For the gravy: Add the beef stock to a large saucepan over high heat and bring to a boil. Mix in the hot roux, 1/2 cup at a time, until it reaches the desired thickness. Reduce the heat and stir in the coffee grounds. Remove from the heat.
- For the stuffed chicken: Preheat the oven to 350 degrees F. Add 2 tablespoons of the oil to a saute pan over medium heat. Place the onions in the pan and cook until caramelized. Then add the mushrooms and cook for another couple of minutes until tender. Lightly season with salt and pepper. Remove from the heat.
- Combine the mozzarella, Cheddar, Parmesan and rosemary in a small bowl.
- Butterfly the chicken breasts and tenderize. Lightly salt and pepper both sides of the chicken breasts. Lay the prosciutto on one half of each breast and cover with the cheese blend. Fold the prosciutto over so it holds the cheese in, then fold over the other half of the chicken. Dust the chicken in flour.
- Heat the remaining oil in an oven-safe large saute pan over medium-high. Once the oil is hot, place the chicken in the pan and brown both sides. Once the chicken is brown, remove from the stove and place in the oven until the chicken is cooked through, 15 to 20 minutes. Remove from the oven.
- To assemble: Place the chicken on a plate, top with caramelized onions and mushrooms and top with gravy. Best served with a side of buttery mashed potatoes and sauteed seasonal vegetables. Enjoy!
- Preheat the oven to 350 degrees F.
- Chop the beef trimmings into 1-inch cubes and place on a perforated pan. Place the pan on a baking sheet and place into the oven. Cook the beef until browned, 30 to 45 minutes.
- Separate the beef from the drippings, saving the drippings for the roux.
- Heat the oil in a large stock pot over medium-high heat. Add the carrots, mushrooms, onions and celery and saute until tender. Add the beef trimmings and the water. Season with the garlic, salt, peppercorns, thyme and bay leaves and bring to a boil. Then cover and reduce the heat. Simmer on low heat for 8 hours.
- Strain and add the Kona coffee to the beef stock. Stock can be made a day in advance.
- Melt the butter in a medium saucepan over medium heat. Add beef drippings. Once the butter and drippings are hot, whisk in the flour until blended smoothly. Remove from the heat and use for the gravy recipe.
DA FAMOUS "BROKE DA MOUTH" GARLIC FURIKAKE CHICKEN
Steps:
- For the sweet and savory sauce: Combine the brown sugar, white sugar, soy sauce and a sprinkle of black pepper in a braising pan with 4 inch sides. Whisk to dissolve, and then bring to a boil over high heat. Boil for 2 minutes. Let cool to room temperature, then whisk in the garlic.
- For the fried chicken: Preheat the frying oil in a commercial deep fryer to 350 degrees F.
- Dust the chicken thighs in the flour-garlic powder mixture. Place in the deep fryer until crispy golden brown, 12 to 15 minutes. Let the fried chicken drain in the deep fryer basket for 2 to 3 minutes.
- Submerge the fried chicken in the sweet and savory sauce for 2 minutes. Pull the chicken out of the sauce and cut in half.
- Served the fried chicken with steamed white rice and tuna macaroni salad on a bed of fresh avocado. Garnish with green onions, homemade garlic aioli and a confetti of furikake. Serve with our famous Hawaiian tangy chili peppa watah in a ramekin.
- Combine the eggs, egg yolks, chili sauce, garlic and lemon juice in a large mixing bowl or bain marie. Mix with an immersion blender. Add the soybean oil gradually and blend for 2 minutes. Season with garlic salt and pepper to your taste.
- Combine the vinegar, chili sauce, sriracha, garlic, salt and chile peppers in a large bowl. Use an immersion blender to incorporate the ingredients for 3 minutes. Chill for better results.
CHICKEN KONA
Make and share this Chicken Kona recipe from Food.com.
Provided by GinnyP
Categories Chicken
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken with salt and pepper and place in a 3 1/2 quart crockpot.
- Combine onions, soy sauce, wine and water; pour over chicken.
- Cover and cook on'Low' for 3 to 4 hours.
- Remove chicken from pot.
- Arrange on broiler pan.
- Brush with honey.
- Broil until golden brown, brushing with honey several times.
- Grill instead of broil, if desired.
CHICKEN KONA (CROCKPOT)
A savory chicken dish made with soy sauce, white wine and a bit of honey. 82
Categories Chicken Crockpot and Slow Cooker Main Dish
Time 4h
Yield 6
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. Place in Crockpot. Combine onion, soy sauce, wine and water. Pour over chicken. Cover and cook on Low for 3 to 4 hours or until chicken is tender. Remove chicken from pot. Arrange on broiler pan. Brush honey on chicken. Broil until golden brown, brushing with honey several times. Chicken and sauce may be refrigerated and browned at a later time, if desired.
Nutrition Facts :
KONA K'S KOREAN CHICKEN GINSENG SOUP (SAMGYETANG)
Make and share this Kona K's Korean Chicken Ginseng Soup (Samgyetang) recipe from Food.com.
Provided by Kona K
Categories Whole Chicken
Time 3h15m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Clean the hen thoroughly under cold running water.
- Place hen in medium-sized pot and cover with cold water. Bring to boil. Once the water starts boiling and white foam forms at the surface, take pot off the burner.
- Throw away the water, and rinse the hen thoroughly under running water until it's very clean (there should be no blood).
- Stuff the chicken with approximately 1/2 cup uncooked sweet rice, 3 garlic cloves and 3 dried dates (if there's still room, add more garlic or dates). The chicken should be completely stuffed.
- Place chicken in the pot. Add in the 10 cups water.
- Toss in remaining garlic cloves, dates, dried chestnuts, and sweet rice.
- Place over medium-high heat. Once water starts boiling, reduce heat to medium and let it simmer. Check on chicken every 20 minutes or so, spooning liquids over top of chicken so that it doesn't dry out.
- Flip chicken over once after about an hour of cooking so it cooks evenly.
- If the soup boils too hard, reduce heat to medium-low. It should be simmering gently for about 3 hours.
- To serve, break chicken apart. Ladle chicken, rice and soup into a bowl, and garnish with scallions. Add salt and pepper to taste.
Nutrition Facts : Calories 743.8, Fat 3, SaturatedFat 0.6, Cholesterol 54.4, Sodium 67, Carbohydrate 171.3, Fiber 15.6, Sugar 111.1, Protein 19.9
KONA BARBECUED CHICKEN
A different barbecued chicken recipe from Hawaii. If you don't have Kona coffee, you can use any strong brewed coffee. If you are buying Kona coffee, don't buy a Kona blend as there is little Kona coffee in a blend.
Provided by Lvs2Cook
Categories Chicken
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a small saucepan, add remaining ingredients in the above order, stirring to mix.
- Brush chicken pieces with sauce and barbecue over a medium hot fire.
- Turn and baste every 5 to 10 minutes until cooked through.
Nutrition Facts : Calories 81.6, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 422.3, Carbohydrate 3.6, Fiber 0.1, Sugar 2.7, Protein 0.3
KONA K'S TOO EASY SMOKY & SPICY CHICKEN THIGHS
These chicken thighs are so yummy and easy to make! Perfect for busy weeknights. Just get the spices together the night before, allow the thighs to marinate over-night, and voila -- no need to worry about tomorrow's dinner. I love the spicy and smoky flavors, and the thighs remain juicy on the inside with a nice crispy crunch outside! I haven't tried this with other meats, but I have a feeling this will go great with pork as well!
Provided by Kona K
Categories One Dish Meal
Time 50m
Yield 4 thighs, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper in small bowl.
- Place chicken thighs on plate. Sprinkle liberally with the spice mixture. Make sure chicken thighs are all well-coated.
- Place chicken into a bowl, cover, and refrigerate for at least 8-10 hours (I like to let it marinade overnight).
- When you're ready to cook, preheat oven to 350 degrees.
- Place chicken thighs in single layer on a baking tray.
- Spoon a drizzle of soy sauce (about 1 TSP) over each thigh.
- Bake for about 30-45 minutes, or until chicken is completely cooked.
KONA K'S HEALTHY OVEN-BAKED BUTTERMILK CHICKEN TENDERLOINS
A great recipe to try when you're in the mood for fried chicken, but can't afford all the calories and fat. If you're out of buttermilk, you can just substitute 1/4 C milk + 1 TSP vinegar. I like to spice this up by adding lots of hot sauce. If time allows, I would recommend soaking the chicken tenderloins in the buttermilk, garlic powder and hot sauce mixture in the refrigerator for at least 2 hours. This will make the chicken much more flavorful. (Picture: served with Kona K's Oven-Roasted Baby Potatoes Recipe #368944)
Provided by Kona K
Categories Chicken Breast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Spray baking tray with non-stick cooking spray.
- Combine buttermilk, 1 teaspoon of garlic powder and hot sauce in shallow bowl. Stir well.
- Combine breadcrumbs, flour, paprika, salt, and pepper in another plate.
- Dunk chicken tenderloins in buttermilk mixture, then coat well with breadcrumb mixture.
- Spread tenderloins in single layer on baking tray.
- Drizzle with olive oil.
- Bake for 20-23 minutes, or until chicken is thoroughly cooked.
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