Wednesday, January 7, 2009
Melt-in-your-mouth Braised and Barbequed Chicken
Another Southern Living Cook-Off recipe found it's way to our table last night. This one garnered an $11,000 prize and amazingly didn't include condensed mushroom soup, Kraft Italian dressing or any other nasty unsubbable ingredients. :-) Hard to find in a middle America cookbook, seemingly.
The only change I made to this one was in using agave nectar in lieu of brown sugar. And using brown rice instead of boil-in-bag white rice. A decent recipe that's easy to make...I did like last night's (that didn't win any cash prize) better though. :-)
Served this with steamed broccoli.
Melt-in-your-mouth Braised and Barbequed Chicken:
(adapted from Carol Dagger's recipe in Southern Living Cook-Off)
2 Tbs canola oil
8 bone-in chicken thighs, skinned (about 2 lbs)
1/2 cup orange juice
1/2 cup pineapple juice
1 Tbs cornstarch, or a little less arrowroot
1/3 cup soy sauce
-1/4 cup agave nectar (called for 1/3 cup light brown sugar, packed)
2 Tbs minced fresh ginger
3 Tbs cider vinegar
3 Tbs ketchup (look for organic ketchup since it won't have HFCS in it, or make your own)
1/2 tsp dried crushed red pepper
2 garlic cloves, minced
1/4 cup chopped green onions
Start a pot of brown rice. I just use a rice cooker...the only way I manage to not screw up cooking brown rice!
Heat oil in a large skillet over med-high heat. Add chicken, and saute 6 minutes, turning once.
Combine fruit juices in a large bowl. Stir together cornstarch and 1 Tbs juice mixture until smooth; set aside.
Stir soy sauce and next 6 ingredients (thru garlic) into remaining juice mixture; pour over chicken.
Bring mixture to a boil; cover, reduce heat and simmer 35 minutes, turning chicken after 20 minutes.
Uncover chicken and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
Spoon rice onto platter; top with chicken and sauce. Sprinkle with chopped green onions.