Caramelized Black Pepper Chicken Recipe 445

CARAMELIZED BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.

CARAMELIZED BLACK PEPPER CHICKEN

Steps:

• In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside.
• Heat the canola oil in a large deep pan.
• Add the shallots and cook until soft (about 3 minutes).
• Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat.
• Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan.
• Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat.
• Garnish with cilantro and serve with rice or veggies.
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EASIEST BLACK PEPPER CHICKEN

Steps:

• Take a big bowl and put the yogurt.
• Add coarse pastes of onion and garlic.
• Add the deskinned chicken.
• (Drumsticks or breast pieces) Put the cling foil and leave to marinate overnight in the fridge.
• Heat oil in the skillet and allow the same to become medium hot. Dont allow it to start smoking.
• Add cloves, green cardamoms, cinnamon and bay leaves.
• Wait for 3-4 seconds as you see these ingredients crackling and giving out the aroma.
• Empty the bowl with all its ingredients in the oil.
• Saute on high flame for 3-4 minutes.
• Add 1/2 cup of water and salt. Close the lid, lower the fire and allow to cook for 15 minutes till chicken is tender.
• Open the lid and finally add the freshly ground black pepper powder and cover for 2 minutes on medium fire.
• When done garnish with tomatoes, fresh coriander or parsley.
• Serve warm with pita bread, tortillas,Indian bread or rice.

CARAMELIZED BLACK PEPPER CHICKEN RECIPE - (4.4/5)

Steps:

• In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside. Heat the canola oil in a large deep pan. Add the shallots and cook until soft (about 3 minutes). Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat. Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan. Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat. Garnish with cilantro and serve with rice or veggies. Recipe adapted from Food&Wine.

CARAMELIZED BLACK PEPPER CHICKEN

Steps:

• 1.In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. 2.Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve. Notes Because fish sauces vary in their saltiness, Phan advises adding the fish sauce to taste. Serve With Steamed jasmine rice.

CARAMELIZED BLACK PEPPER CHICKEN

Steps:

• 1. In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper and chili. Reserve. 2. In a large skillet, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes. 3. Add the chicken and stir-fry, browning it all over, about a minute. 4. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes. 5. Stir in the cilantro and serve.