Best 5 Pot Roasted Chicken With Sweet And Sour Sauce Recipes

EASY SWEET AND SOUR CHICKEN

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

POT-ROASTED CHICKEN WITH SWEET AND SOUR SAUCE

Steps:

• Preheat the oven 190c/375F/Gas5.
• You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple .
• You will also need a food processor.
• Crush the fennel seeds and put to one side.
• Chop the parley and put to one side.
• Cut the stalk off the top of the chillies. Snap them in half and put those to one side too.
• Grate the ginger - Leaving the skin on.
• Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
• Cut the red onions and peppers and pineapple into quarters and put into a cold casserole dish.
• Add the chillies and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.
• Sprinkle with salt and pepper and give it a good stir to coat everything well.
• Place the chicken on top and pat it with a little oil. Cook in the middle of a pre-heated oven until the chicken is cooked - about 1 and 50 minutes.
• ***Please note cooking time is APROX - please read the lable on the chicken. The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
• When cooked, remove the chicken and drain the juices over the pan.
• Also remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.
• Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Correct the seasoning with a little salt and pepper - if needed.
• Blend to make a lovely sauce. ONLY if needed add a little boiling water to loosen and thin out.
• Remove the chicken from the bone and put onto serving plates - pour over the sauce.
• I served mine with boiled rice.

SLOW COOKER SWEET-AND-SOUR POT ROAST

Steps:

• Combine potatoes, carrots, and onion in the bottom of a slow cooker.
• Heat canola oil in a large skillet over medium-high heat. Cook beef roast in the hot oil until browned completely, 2 to 3 minutes per side; place beef roast atop the vegetables.
• Stir tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, and salt together in a bowl; pour over the roast.
• Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
• Remove roast and vegetables to a serving platter. Pour sauce into skillet and cook over medium-high heat until thickened, 5 to 10 minutes; serve with the beef and vegetables.

SWEET-AND-SOUR POT ROAST

Steps:

• Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over roast., Cover and cook on high for 4-6 hours or until meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened. Serve with potatoes and beef.

POT ROAST IN SWEET AND SOUR SAUCE

Steps:

• Set oven to 325 degrees F.
• In a bowl combine all the sauce ingredients together until smooth and well combined, start with 1/3 cup brown sugar if you prefer a sweeter taste you can always add in more during cooking.
• Heat oil in a 5-quart Dutch oven over medium-high heat (use enough oil to cover the bottom of your Dutch oven).
• Season the roast liberally with seasoned salt and fresh ground black pepper; add to the pot and brown well on all sides, then remove to a plate or bowl.
• Add in onions and bell pepper; saute for about 3-4 minutes or until softened).
• Add in the sauce; bring to a medium simmer.
• Add the roast back to the pot and turn a few times to coat in the sauce.
• Cover with a lid then transfer to oven.
• Cook for about 3 to 3-1/2 hours turning the roast over every hour of cooking or you may turn halfway through cooking (cooking times will vary depending on the size of your roast).
• Remove the roast to a cutting board and slice thinly, transfer to a serving platter.
• Remove any fat the has accumulated on top of the sauce, then drizzle some on top of the beef slices.
• Serve remaining sauce on the side.