Best 4 Cubed Chicken With Coffee Sauce Recipes
Indulge your taste buds in a culinary adventure with our diverse collection of cubed chicken recipes. From the classic and comforting Cuban Chicken with Coffee Sauce, a harmonious blend of savory and sweet flavors, to the tantalizing Jamaican Jerk Chicken, a fiery explosion of Caribbean spices, our recipes cater to every palate. Experience the rustic charm of Italian Chicken Cacciatore, where tender chicken simmers in a rich tomato sauce infused with herbs and vegetables. For a lighter option, try our flavorful Greek Lemon Chicken, a delightful harmony of citrus and Mediterranean herbs. And for those seeking a unique twist, our Asian Chicken Stir-Fry offers a vibrant medley of vegetables and a delectable soy-ginger sauce. Each recipe promises an unforgettable culinary journey, transporting you to different corners of the world, all with the convenience of using cubed chicken.
Let's cook with our recipes!
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.
COFFEE CHICKEN WITH QUICK MOLE SAUCE
Rich home-made mole sauce with tender cocoa flavor coats tender chicken in this delicious dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 6
Number Of Ingredients 20
Steps:
- In 2-quart saucepan, heat water, salt, brown sugar, cumin seed, chili powder and lime slices over medium heat, stirring occasionally, until salt and brown sugar are dissolved. Remove from heat and stir in coffee. Cool mixture to room temperature.
- Place chicken in 1-gallon resealable plastic food-storage bag or large bowl, and pour cooled coffee mixture over chicken. Seal bag or cover bowl. Refrigerate 2 to 3 hours.
- In 12-inch skillet, heat oil over medium heat. Remove chicken from marinade and pat dry on paper towels. Discard marinade. When oil is hot and shimmers lightly, place chicken in skillet. Cook about 3 minutes or until golden brown. Flip and cook 2 to 3 minutes longer or until golden on other side. Place chicken on plate.
- In same skillet, cook onion over medium heat 5 minutes, stirring occasionally, until soft and lightly browned. Add garlic and cook 30 seconds or until fragrant. Add tomatoes, broth, peanut butter, granulated sugar, ground cumin, cinnamon, chocolate and chiles. Cook uncovered 3 minutes, stirring occasionally, until mixture simmers and peanut butter and chocolate are melted.
- Reduce heat to medium-low and nestle chicken breasts in sauce. Cook uncovered 15 to 20 minutes, stirring occasionally, until sauce thickens and juice of chicken is clear when center of thickest part is cut (170°F). Taste and add salt and pepper if desired. Serve immediately.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 80 mg, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 8 g, TransFat 0 g
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.
CHICKEN WITH COFFEE SAUCE
This is my mum's old recipe; It's really interesting that the same (or extremely similar) recipe was published in my local magazine! Marinating time not included in preparation time.
Provided by vintagenovelty
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Marinate the chicken with the oyster sauce. Season with salt and pepper.
- Heat the olive oil in a pan, and fry each side of the chicken until cooked. Set aside and keep warm.
- In the same pan, fry the garlic until fragrant, then add the barbeque sauce, worchestershire sauce, brewed coffee and brown sugar. Allow it to simmer for 2 minutes.
- Add in the chicken and coat evenly with the sauce. Allow it to caramalize and cover the chiken pieces.
- Serve immediately.
Nutrition Facts : Calories 280.5, Fat 4.5, SaturatedFat 1, Cholesterol 136.9, Sodium 255, Carbohydrate 1.7, Fiber 0.1, Sugar 0.9, Protein 54.6
Tips:
- To ensure the chicken is cooked evenly, cut it into uniform cubes. Smaller cubes will cook faster than larger ones, so adjust the cooking time accordingly.
- Sear the chicken in hot oil until golden brown. This will help to seal in the juices and prevent it from becoming dry.
- Use a rich and flavorful coffee for the sauce. A dark roast will provide a bold flavor, while a medium roast will be more mellow.
- Simmer the sauce for at least 15 minutes to allow the flavors to meld together.
- Serve the chicken with rice, noodles, or vegetables.
Conclusion:
Cubed chicken with coffee sauce is a quick and easy dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is rich and flavorful. This dish is sure to please everyone at the table. So next time you're looking for a new way to cook chicken, give this recipe a try.
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