Bourbon Orange Chicken Rachael Ray Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOURBON-ORANGE CHICKEN - RACHAEL RAY



Bourbon-Orange Chicken - Rachael Ray image

Make and share this Bourbon-Orange Chicken - Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 tablespoons butter, cut into small pieces
1 lb boneless skinless chicken breast
salt
fresh ground black pepper
1 (6 ounce) can frozen orange juice concentrate
1/4 cup whole smoked almonds, chopped
3 tablespoons Bourbon
1 baguette or 3 french dinner rolls
2 tablespoons orange marmalade
2 tablespoons butter
2 teaspoons hot sauce

Steps:

  • To make the chicken: preheat a nonstick skillet over med-high heat; add in oil and butter.
  • When the butter has melted and is hot, add in the chicken.
  • Season with salt and pepper; brown for 3-4 minutes on each side.
  • Decrease heat to medium low; add in juice concentrate and spoon over chicken as it melts down.
  • Simmer 5 minutes; transfer chicken to dinner plates, leaving most of the sauce in the pan; top chicken with almonds.
  • Increase heat on the sauce and add in bourbon; cook sauce until it is slightly browned, 2-3 minutes; spoon over chicken and serve.
  • To make the butter: place bread in a warm oven or toaster oven to crisp the crust.
  • In a small bowl, microwave the marmalade and butter 15 seconds on HIGH.
  • Add in hot sauce and stir; spread or brush the sweet-hot butter on the crusty hot bread and serve alongside the chicken.

Nutrition Facts : Calories 759, Fat 24.4, SaturatedFat 9.2, Cholesterol 96.4, Sodium 915.7, Carbohydrate 87.5, Fiber 4.9, Sugar 26.6, Protein 39.5

ORANGE-BALSAMIC GLAZED CHICKEN



Orange-Balsamic Glazed Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

Steps:

  • In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
  • Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
  • In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

BOURBON BBQ PULLED CHICKEN SANDWICHES AND GREEN APPLE SLAW



Bourbon BBQ Pulled Chicken Sandwiches and Green Apple Slaw image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 28

2 small skin-on, bone-in chicken breasts
2 skin-on, bone-in chicken thighs
2 bay leaves
1 small carrot, coarsely chopped
1 small onion, quartered
1/2 orange, sliced
Salt
1 cup organic ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground pepper
2 shots of bourbon
2 large cloves garlic, finely chopped
Juice of 1/2 orange
1/3 cup vegetable oil or olive oil
3 tablespoons cider vinegar
1 tablespoon superfine sugar
About 1 1/2 teaspoons sea salt or kosher salt
Juice of 1 lemon
1/2 red onion, grated
Salt and freshly ground pepper
1/2 pound cabbage (red, green or a mix), shredded
1 large green apple, peeled and coarsely grated
Brioche rolls, split
Bread-and-butter pickles, for topping

Steps:

  • For the chicken: Place the chicken breasts and thighs in a pot with the bay leaves, carrot, onion, orange and some salt. Cover with water, then cover the pot and bring to a boil. Reduce the heat and cook at a low rolling boil for 20 minutes. Remove the chicken to a cutting board. Strain the poaching liquid, then return to the pot and boil for a few minutes to reduce it slightly. Remove the skin and bones from the chicken and shred the meat.
  • For the BBQ sauce: Meanwhile, combine the ketchup, mustard, brown sugar, maple syrup, vinegar, Worcestershire sauce, pepper, bourbon, garlic and orange juice in a small pot. Simmer over medium-low heat, stirring occasionally, about 20 minutes.
  • For the slaw: Whisk together the oil, vinegar, sugar, salt, lemon juice and onions. Season with salt and some pepper. Add the cabbage and apples and toss to combine.
  • Add 1 cup poaching liquid to the BBQ sauce, then add the chicken, stirring and shredding it with 2 forks. Pile the chicken on the rolls and top with pickles and slaw.

PULLED CHICKEN WITH BOURBON BBQ



Pulled Chicken with Bourbon BBQ image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 33

1 cup ketchup
2 tablespoons dark amber maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 large cloves garlic, finely chopped
1/4 cup apricot all-fruit spread or preserves
2 shots good-quality bourbon
1 tablespoon orange zest
Coarsely ground black pepper
1 sweet potato, peeled and cut into small dice
Salt
1 tablespoon vegetable oil
1 large onion, chopped
4 cups Pulled Poached Chicken, recipe follows
1 cup poaching liquid from Pulled Poached Chicken, recipe follows
8 soft brioche or other rolls, split
1/4 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons agave or honey, or 2 teaspoons sugar
Juice of 1 lemon
2 cups shredded cabbage or slaw salad mix
1 small Honeycrisp or Fugi apple, peeled and grated on large holes of box grater or finely chopped
Salt and freshly ground black pepper
One 4-pound whole chicken
2 bay leaves
2 carrots, quartered
2 ribs celery, quartered
1 lemon, sliced
1 large onion, quartered with root end attached
A few black peppercorns
A few stems fresh rosemary
A few stems fresh thyme
Salt

Steps:

  • For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 to 30 minutes. Stir in the apricot preserves, bourbon and orange zest until well combined. Season with coarsely ground black pepper.
  • For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt. Bring to a boil and cook for 5 minutes. Drain.
  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top. Simmer until the chicken is heated through.
  • For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl. Add the cabbage and apples and toss to combine. Season with salt and pepper.
  • To serve: Pile the BBQ chicken on the rolls and top with the apple slaw.
  • Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces. Strain the stock and reserve.

More about "bourbon orange chicken rachael ray recipes"

BBQ BOURBON ORANGE CHICKEN SKILLET WITH CORNBREAD …
Preparation. Preheat oven to 375°F. Place a medium-size sauce pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add …
From rachaelrayshow.com
  • Place a medium-size sauce pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon
  • Season the veggies with salt and freshly ground black pepper, and add the tomato paste and smoked paprika to the pot


SLICED CHICKEN BREASTS ON TOAST WITH ONION-ORANGE JAM - RACHAEL …
A spirited onion-orange jam finishes marinated and grilled chicken on buttered toasted points. Garnish with lemon-seasoned crispy greens.Ingredients 3 cloves garlic, finely chopped 1 …
From rachaelray.com


ORANGE CHICKEN AND BROCCOLI RECIPE - RACHAEL RAY SHOW
Cook rice according to the package directions. In a small pot, bring the orange zest and juice, the stock, sugar, vinegar, soy sauce, sriracha, ginger and marmalade to a low boil, stirring often, until the sauce thickens a bit, about 10 …
From rachaelrayshow.com


PULLED CHICKEN WITH BOURBON BBQ : RECIPES - COOKING CHANNEL
Bring to a boil and cook for 5 minutes. Drain. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet …
From cookingchanneltv.com


COOKING CHANNEL - FOOD NETWORK
Amped up with hot chilies and fragrant spices, Chicken 65 a.k.a. Indian fried chicken, will bring flavor-packed, sweat-inducing de … For Jacques Pepin and His Family, Menus Are the Most …
From foodnetwork.com


STICKY ORANGE CHICKEN – RACHAEL RAY
Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 whole chicken, cut into pieces Salt and ground black pepper 1/2 cup white wine 1/2 cup chicken stock 4-5 thyme sprigs 1/4 cup …
From rachaelray.com


EASY BOURBON CHICKEN - INSANELY GOOD
Oct 12, 2023 Step 1: Cook the chicken. Pan-fry the shredded or chopped chicken in olive oil over medium heat until lightly browned on all sides. Set aside. Step 2: Make the glaze. In the same skillet, combine the garlic, ginger, red …
From insanelygoodrecipes.com


PULLED CHICKEN SANDWICHES WITH BOURBON BBQ SAUCE
For the sandwiches: In a small pot, cover the sweet potato with water and season with salt. Bring to a boil and cook for 5 minutes. Drain. Meanwhile, in a large skillet, heat the vegetable oil over medium heat. Add the onion and cook until …
From rachaelray.com


10 BEST BOURBON ORANGE CHICKEN RECIPES - YUMMLY
The Best Bourbon Orange Chicken Recipes on Yummly | Bourbon-honey Glazed Ham, Orange Bourbon Chicken Thighs, Orange Bourbon Chicken Thighs
From yummly.com


HONEY-BOURBON GLAZED CHICKEN WITH WILD RICE
Preheat a medium-large cast iron skillet over high heat on a grill, about 8 minutes. Melt butter, add onions and garlic, and cook until translucent. Add chicken, season with salt and pepper, and cook until chicken is cooked through, 6 to 8 …
From rachaelrayshow.com


CORNBREAD-TOPPED BOURBON BBQ CHICKEN – RACHAEL RAY
Pour the barbecue sauce into the skillet and drizzle the bourbon on top. Remove the pan from the heat and light the alcohol with a match. Return the pan to the heat and cook until the flames …
From rachaelray.com


10 BEST RACHAEL RAY ORANGE CHICKEN RECIPES - YUMMLY
The Best Rachael Ray Orange Chicken Recipes on Yummly | Restaurant-style Chinese Orange Chicken, Spicy Chicken Tagine, 6-ingredient Orange Chicken
From yummly.com


ORANGE BALSAMIC GLAZED CHICKEN RECIPE – RACHAEL RAY
When the EVOO ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more. In a …
From rachaelray.com


BIG "WINGS" | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
Preparation. Place chicken drummers in a bag, add the marinade and refrigerate overnight. Preheat oven to 450°F, with rack at center. Line a baking sheet with parchment. Arrange chicken on parchment and roast 30 to 35 minutes, turning …
From rachaelrayshow.com


ORANGE-BOURBON GLAZE | RECIPE - RACHAEL RAY SHOW
Preparation. Pour the bourbon into the jar and shake until completely incorporated. Remove the pan with whatever protein (pork, beef, etc.) you're cooking from the heat. Pour the glaze into the pan then return it to the heat …
From rachaelrayshow.com


PULLED CHICKEN WITH BOURBON BBQ – RACHAEL RAY
Directions. For the barbecue sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 …
From rachaelray.com


Related Search