Poultry Essentials Pineapple Soy Chicken Thighs Food

POULTRY ESSENTIALS: PINEAPPLE SOY CHICKEN THIGHS

Steps:

• 1. PREP/PREPARE
• 2. You will need a good size ovenproof skillet with a cover, to make this recipe.
• 3. You will note that my photos reflect making these in All-Clad mini pans. I assume you will be using a large pan for all 4-chicken thighs and that is how the instructions are written. What I did is divide the recipe ingredients by four and divided them among the four pans. Regardless of whether you use one pan or four, the recipe steps remain the same.
• 4. When it comes to diced green chiles in a tin, my favorite brand, hands down, is Hatch. They come mild, medium or hot. And the great news is that if you do not use the whole can, you can freeze what is left and save for another recipe.
• 5. I made this recipe with boneless/skinless chicken thighs; however, you could use any part of the chicken; even bone-in. But make sure it is skinless. The skin adds too much fat to sauce. Come to think about it, this recipe might do well with beef or even pork. However, I am not willing to go there... yet.
• 6. Gather your ingredients (mise en place).
• 7. Whisk the sauce ingredients together in a bowl, and reserve.
• 8. The best way to accomplish this is to whisk everything together, except the pineapple chunks, and when combined add the pineapple chunks to the bowl.
• 9. Add the oil and butter to a skillet over medium heat.
• 10. When the foaming subsides, give the skillet a swirl and add the chicken thighs.
• 11. Cook about 2 - 3 minutes per side.
• 12. You want them to brown slightly on the outside, but not cook through. This helps to create additional levels of flavor for the recipe.
• 13. Remove the chicken from the skillet and reserve.
• 14. Add the reserved sauce ingredients to the skillet, bring up to a simmer, then use a wooden spoon to scrap up any brown bits that formed during the cooking of the chicken and dissolve them into the liquid.
• 15. Those browned bits are called "fonds" and they are little dried nuggets of flavor.
• 16. Continue to simmer for 5 - 8 minutes, stirring occasionally.
• 17. Add the chicken thighs and cook covered for about 8 - 10 minutes.
• 18. During this time, turn the chicken every 4 -5 minutes.
• 19. Remove the lid and remove the chicken, then continue to simmer and reduce the sauce, about an additional 15 - 18 minutes.
• 20. Once the sauce begins to thicken, it is close to being finished, whether you have met the prescribed time or not. It is ready when it will coat the back of a spoon.
• 21. While the sauce is simmering and thickening, cut the chicken into bite-size pieces.
• 22. Add the chicken back to the pan and allow to warm through... about 3 - 4 minutes.
• 23. PLATE/PRESENT
• 24. I like to serve this rustic, right in the skillet, and let people scoop out a portion. I also have a nice bowl of steamed rice on the side. Enjoy.
• 25. Keep the faith, and keep cooking.

STICKY PINEAPPLE CHICKEN

Steps:

• Whisk the pineapple juice, soy sauce, stock, hoisin sauce, brown sugar, garlic and cornstarch together in a medium saucepan. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
• Add the oil to a large nonstick skillet and place over medium-high heat. Add the chicken and season it with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Drain off any liquid, then add the sauce to the skillet and stir until combined. Add the pineapple and cashews if using; cook, stirring, for an additional 1 minute. Serve the chicken on a bed of rice.

PINEAPPLE CHICKEN MARINADE

Steps:

• In a medium sauce pans heat the juice, brown sugar and soy sauce. Remove from heat just before it boils. Let it cool a 5-10 minutes.
• Place chicken in a bowl or baggie and cover with marinade and refrigerate for at least 30 minutes.
• Remove chicken for marinade and cook. Do not rinse. We have grilled, baked and used our "Set it & forget it.".

PINEAPPLE CHICKEN THIGHS

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.

HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
• To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
• Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.