**Tantalizing Coffee Chicken Recipes: A Culinary Journey for the Senses**
Indulge in a symphony of flavors with our curated collection of coffee chicken recipes. These delectable dishes elevate the ordinary chicken into an extraordinary culinary experience. From the aromatic Coffee-Rubbed Chicken to the rich and savory Slow Cooker Coffee Chicken, each recipe offers a unique taste adventure. Prepare to tantalize your taste buds with a variety of cooking methods and flavor combinations. Whether you prefer a quick and easy skillet meal or a slow-cooked masterpiece, our recipes cater to your culinary preferences. Discover the perfect balance of coffee's robust flavor and chicken's tender texture. Embark on a culinary journey that will awaken your senses and leave you craving more.
COFFEE CHICKEN
Use to make this dish B.C.(before children). It turns out such a pretty color! You can eat it hot or cold and it freezes well.
Provided by Happy Harry 2
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place all but the chicken into a 5qt.
- pot with lid.
- Bring to a boil,stirring frequently.
- Reduce heat to simmer and reduce to almost half.
- Stir frequently as this can burn.
- Let cool,off heat, 20 minutes.
- Add chicken and blend well.
- Marinate no more than 30 minutes in cool place.
- Turn into baking dish and bake uncovered at 350 degrees for one hour.
- Baste at least three times while baking.
- * Cut cholestrol down further by using boneless skinless chicken breasts.
COFFEE-BRINED CHICKEN WITH REDEYE SAUCE #3
Provided by Steve Raichlen
Categories Coffee Chicken Mustard Poultry Backyard BBQ Summer Tailgating Brine Grill/Barbecue
Yield Serves 4. (Makes about 1 cup sauce.)
Number Of Ingredients 20
Steps:
- For chicken:
- 1. Place the espresso, salt, and brown sugar in a large nonreactive mixing bowl and whisk until the salt and sugar dissolve. Add 3 cups of cool water and the lemon slices, peppercorns, mustard seeds, and coriander seed and stir to mix. Let the brine cool to room temperature.
- 2. If using whole chicken breasts, cut each breast in half. Trim any excess fat or sinews off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Remove the tenders from the chicken breasts and set aside for kebabs or satés. Add the chicken breasts to the brine and place a weight, such as a pot lid of plate, on top to keep them submerged. Or plate the breasts in a large resealable plastic bag and add the brine, let the chicken breasts brine in the refrigerator for 2 to 3 hours, turning them twice so they brine evenly.
- 3. When ready to cook, drain the chicken breasts, discarding the brine. Blot the chicken breasts dry with paper towels. Lightly brush each breast on both sides with the butter.
- 4. Arrange the chicken breasts on the grill on a diagonal to the ridges and cook the chicken, until cooked through, following the instructions for any of the grills below, until cooked through. Use the poke test to check for doneness: the chicken should feel firm when pressed. Or insert an instant-read meat thermometer into the thick part if a breast through one end: The internal temperature should be about 160°F.
- 5. Transfer chicken to a platter or plates and serve at once with the Redeye Sauce #3 on the side.
- For redeye sauce:
- 1. Place the bacon in a heavy saucepan over medium heat and cook until the fat begins to melt, about 2 minutes, stirring with a wooden spoon. Add the shallot and continue cooking until it and the bacon are golden brown, 2 to 3 minutes.
- 2. Add the espresso and cider vinegar and bring to a boil over medium-high heat. Stir in the mustard, brown sugar, cream, and Worcestershire sauce, reduce the heat to medium, and let simmer gently until the sauce is thick and flavorful, 5 to 8 minutes. Season with salt and pepper to taste.
- If you have a . . .
- CONTACT GRILL: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the chicken breasts on the hot grill, then close the lid. The chicken will be done after 3 to 4 minutes.
- GRILL PAN: Place the grill pan on the stove and oreheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the chicken breasts in the hot grill pan. They will be done after cooking 4 to 6 minutes per side.
- BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the chicken breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.
- FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate. Place the chicken breasts on the hot grill. They will be done after cooking 5 to 7 minutes per side.
- FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the chicken breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.
CUBED CHICKEN WITH COFFEE SAUCE
Make and share this Cubed Chicken With Coffee Sauce recipe from Food.com.
Provided by Coasty
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the butter to a pan and fry the cubed chicken. Mix-in the chillies, garlic and bayleaf.
- When the chicken is golden brown in colour remove from the pan and set aside. Add the wine and coffee to the pan and continue cooking until the sauce has thickened appreciably then add the coffee beans and cream.
- Mix well, return the chicken pieces to the pan and cook for 15 minutes. Serve on a bed of rice.
ISRAELI COFFEE CHICKEN
Steps:
- Rinse and dry chicken and place in a lightly oiled shallow baking dish. Preheat oven to 350. Combine all remaining ingredients in small saucepan over high heat and bring to a boil. Reduce heat and simmer for about 8 to 10 minutes to reduce and thicken slightly. Pour coffee mixture over chicken; toss to coat then bake uncovered 45 minutes to one hour, basting occasionally with pan juices until chicken is tender. Remove from oven and serve.
BAKED CHICKEN WITH CHEESE & COFFEE SAUCE
A friend made this for us years ago. She found it in an old cookbook called make it now bake it later. She shared the recipe with me & everyone I make it for just loves it. Hope you do too,
Provided by Peggy Williamson
Categories Chicken
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Wash & dry chicken, sprinkle each side with ginger & papkrika. rub it in well to coat
- 2. fry until golden brown on both sides in 2 tablespoons of oil. Remove from pan set aside, In same pan add soup, wine,instant coffee & parmesan cheese.heat to boiling. pour over chicken thighs.
- 3. Cover with foil bake at 350 for 1/2 hour, remove foil make sure sauce is spooned over all chicken, cover again & return to oven for 15 more minutes. ( You can use chicken breasts. serve with rice if desired.
GLAZED CHICKEN BREASTS WITH COFFEE BBQ SAUCE
Steps:
- 1. Melt the butter in a saucepan. Add the shallots, garlic and habanero and cook over moderately low heat, stirring frequently, until the shallots soften and begin to brown, about 8 minutes. Add the coriander and cumin and cook for 30 seconds. Add the tomato paste and cook over moderately high heat, stirring, until glossy, about 1 minute. Pour in the sherry and simmer over moderately low heat until slightly syrupy, about 7 minutes. Stir in the stock, coffee and molasses and simmer for 1 hour, until reduced to 1 1/2 cups. Stir in the honey. Season with salt and pepper. 2. Preheat the broiler. Position a rack 8 to 10 inches from the heat source. Season the chicken breasts with salt and pepper and broil for about 25 minutes, turning occasionally, until golden and almost cooked through. Brush the chicken with 1/2 cup of the sauce and broil for about 5 minutes longer, turning frequently, until the chicken is cooked through. Transfer the chicken to a platter and pass the remaining barbecue sauce at the table. The barbecue sauce can be refrigerated for 2 weeks. NOTES One Serving: Calories 440 kcal, Total Fat 17.0 gm, Saturated Fat 6.3 gm, Protein 49 gm, Carbohydrates 20 gm
Tips:
- Choose the right cut of chicken: Bone-in, skin-on chicken thighs or breasts work best for this recipe as they stay moist and flavorful during cooking.
- Marinate the chicken: Marinating the chicken in a mixture of coffee, soy sauce, garlic, and ginger helps infuse it with flavor and tenderizes it.
- Use a dark roast coffee: A dark roast coffee will provide a bolder flavor to the dish.
- Cook the chicken over medium heat: This will help prevent the chicken from drying out.
- Baste the chicken frequently: Basting the chicken with the marinade or a mixture of coffee and soy sauce will help keep it moist and flavorful.
- Serve immediately: Coffee chicken is best served immediately after cooking, while it is still hot and juicy.
Conclusion:
Coffee chicken is a delicious and unique dish that is sure to impress your friends and family. The combination of coffee, soy sauce, garlic, and ginger creates a flavorful and aromatic dish that is perfect for a weeknight meal or a special occasion. With a few simple tips, you can make a perfect coffee chicken that will have everyone asking for seconds.
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