Kona Chicken Food

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.

CHICKEN KONA

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.

SLOW COOKER KONA CHICKEN

Steps:

• Place chicken in your slow cooker. Mix together onions, soy sauce, wine and water. Pour over top of chicken. Cover and cook on low until chicken is tender (3 to 5 hours). Remove chicken from slow cooker. Brush with honey and place under broiler. Broil until golden brown, brushing with honey several times. Serve with sauce from slow cooker.

KONA CHICKEN

Steps:

• Place chicken quarters into a slow cooker. Stir together the green onion, soy sauce, white wine, water, honey and pepper in a cup or small bowl. Pour over the chicken. Cover, and cook on high for 4 hours.

KONA K'S TOO EASY SMOKY & SPICY CHICKEN THIGHS

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 BARBECUED CHICKEN

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.

KONA K'S HEALTHY OVEN-BAKED BUTTERMILK CHICKEN TENDERLOINS

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.

KONA K'S SWEET & SPICY BBQ CHICKEN WINGS

Steps:

• Combine dressing, teriyaki sauce, brown sugar, garlic, chili powder and pepper. Stir until it's well-combined.
• Add the chicken wings and toss until all wings are evenly-coated with the marinade.
• Chill in the refrigerator for at least 2 hours.
• When ready to cook: Heat up the grill. Cook on each side for at least 3-4 minutes. Pierce to check the inside for doneness (until it's no longer pink).