Exotic Chicken Breasts Food

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EXOTIC CHICKEN BREASTS



Exotic Chicken Breasts image

This recipe is appreciated by most because it's so different than most. The exotic taste surprises many, and the mixture of honey, orange and spices makes it a real delight. This is the result of my many experiments.

Provided by mozarth622

Categories     Poultry

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

8 chicken breasts
1 red bell pepper, seeded, cut in 1/4-inch strips
1 (6 ounce) can orange juice concentrate
1/2 cup liquid honey
2 tablespoons lemon juice
2 teaspoons paprika (Hungarian)
1/4 teaspoon ginger (powder)
1/4 teaspoon nutmeg
2 tablespoons cornstarch
2 tablespoons cold water
1 orange, zest of, cut into strips
salt

Steps:

  • Lay the red pepper strips in bottom of a 13 x 9-inch oven proof dish and deposit the breasts on top.
  • In a bowl mix orange juice, lemon juice, paprika, ginger, nutmeg, and salt; lay mixture over chicken.
  • Put dish in preheated oven at 350°F for 45-55 minutes; baste it from time to time.
  • Take out the chicken.
  • Drain it well; keep aside in a warm dish.
  • Mix corn starch and water, on stove top. Bring to a boil the juice; pour in the cornstarch little by little until you get the desire thickness (about like half and half or thicker).
  • Dress the plate with 1 breast and a few pepper strips.
  • Cover with sauce and orange zest on top.
  • This can be served with some rice on the side.

EXOTIC CHICKEN AND RICE CASSEROLE



Exotic Chicken and Rice Casserole image

Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.

Provided by Chef John

Time 5h40m

Yield 8

Number Of Ingredients 26

⅓ cup plain yogurt
1 medium lime, zested and juiced
2 teaspoons kosher salt
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 (2 to 3 pound) whole chicken, cut into 8 pieces
1 pinch saffron
2 ¼ cups chicken broth, divided
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 ½ cups basmati rice
1 drizzle olive oil
salt to taste
½ cup plain yogurt
2 cloves garlic, crushed
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
salt to taste
1 tablespoon water, or as needed

Steps:

  • Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
  • Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
  • Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
  • While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
  • Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g

EXOTIC GRILLED CHICKEN



Exotic Grilled Chicken image

The marinade makes a savory statement in this grilled chicken recipe from our Test Kitchen home economists. It smells so good when cooking, your family and guests will be eager to try a piece.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1/4 cup reduced-sodium soy sauce
3 tablespoons canola oil
2 tablespoons water
1 tablespoon dried minced onion
1 tablespoon sesame seeds
1-1/2 tablespoons sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up

Steps:

  • In a large resealable plastic bag, combine the first 10 ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Add chicken to bag; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade from chicken. Grill chicken, skin side down, uncovered, over medium heat for 15 minutes on each side. Brush with reserved marinade. Grill for 5 minutes. Turn and baste again; grill 5 minutes longer or until meat juices run clear. Discard unused marinade.

Nutrition Facts : Calories 377 calories, Fat 24g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 34g protein.

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