Chicken With Coffee Sauce Recipes

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CUBED CHICKEN WITH COFFEE SAUCE



Cubed Chicken With Coffee Sauce image

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

4 chicken thighs, cubed and with skin removed
150 ml filter coffee
500 ml white wine
150 ml cream
4 garlic cloves, finely sliced
50 g butter
4 red chilies, pounded to a paste
1 bay leaf
12 coffee beans
salt
pepper

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.

BAKED CHICKEN WITH CHEESE & COFFEE SAUCE



Baked chicken with cheese & coffee sauce image

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

2 pkg chicken thighs
1/2 c parmesan cheese
pinch ginger & paprika
2 can(s) mushroom soup
1 Tbsp instant coffee powder
1/2 c white wine or chicken broth

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.

COFFEE CHICKEN



Coffee Chicken image

Use to make this dish B.C.(before children). It turns out such a pretty color! You can eat it hot or cold and it freezes well.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

1 large roasting chicken, skinned & and visible fat removed, cut-up*
3 teaspoons brown sugar or 3 teaspoons molasses
2 tablespoons rice wine vinegar
1 tablespoon extra virgin olive oil
3 tablespoons light soy sauce
2 tablespoons fresh squeezed lemon juice
1/4 teaspoon fresh lemon zest
1 cup brewed coffee
1/2 cup ketchup
1/2 cup filtered water

Steps:

  • Place all but the chicken into a 5qt.
  • pot with lid.
  • Bring to a boil,stirring frequently.
  • Reduce heat to simmer and reduce to almost half.
  • Stir frequently as this can burn.
  • Let cool,off heat, 20 minutes.
  • Add chicken and blend well.
  • Marinate no more than 30 minutes in cool place.
  • Turn into baking dish and bake uncovered at 350 degrees for one hour.
  • Baste at least three times while baking.
  • * Cut cholestrol down further by using boneless skinless chicken breasts.

COFFEE-BRINED CHICKEN WITH REDEYE SAUCE #3



Coffee-Brined Chicken with Redeye Sauce #3 image

Provided by Steve Raichlen

Categories     Coffee     Chicken     Mustard     Poultry     Backyard BBQ     Summer     Tailgating     Brine     Grill/Barbecue

Yield Serves 4. (Makes about 1 cup sauce.)

Number Of Ingredients 20

Chicken
1/2 cup hot brewed espresso
1/4 cup coarse salt (kosher or sea)
1/4 cup firmly packed dark brown sugar
4 lemon slices (each 1/4 inch thick)
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon coriander seed
2 whole skinless, boneless chicken breasts (each 12 to 19 ounces), or 4 half breasts (each 6 to 8 ounces)
2 tablespoons unsalted butter, melted
Redeye Sauce
1 slice of bacon, thinly slivered
1 shallot, finely chopped
3 tablespoons hot brewed espresso or strong coffee
3 tablespoons cider vinegar
1/4 cup Dijon mustard
1/4 cup firmly packed dark brown sugar
2 tablespoons heavy (whipping) cream
1 tablespoon Worcestershire sauce
Coarse salt (kosher or sea) and freshly ground black pepper

Steps:

  • For chicken:
  • 1. Place the espresso, salt, and brown sugar in a large nonreactive mixing bowl and whisk until the salt and sugar dissolve. Add 3 cups of cool water and the lemon slices, peppercorns, mustard seeds, and coriander seed and stir to mix. Let the brine cool to room temperature.
  • 2. If using whole chicken breasts, cut each breast in half. Trim any excess fat or sinews off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Remove the tenders from the chicken breasts and set aside for kebabs or satés. Add the chicken breasts to the brine and place a weight, such as a pot lid of plate, on top to keep them submerged. Or plate the breasts in a large resealable plastic bag and add the brine, let the chicken breasts brine in the refrigerator for 2 to 3 hours, turning them twice so they brine evenly.
  • 3. When ready to cook, drain the chicken breasts, discarding the brine. Blot the chicken breasts dry with paper towels. Lightly brush each breast on both sides with the butter.
  • 4. Arrange the chicken breasts on the grill on a diagonal to the ridges and cook the chicken, until cooked through, following the instructions for any of the grills below, until cooked through. Use the poke test to check for doneness: the chicken should feel firm when pressed. Or insert an instant-read meat thermometer into the thick part if a breast through one end: The internal temperature should be about 160°F.
  • 5. Transfer chicken to a platter or plates and serve at once with the Redeye Sauce #3 on the side.
  • For redeye sauce:
  • 1. Place the bacon in a heavy saucepan over medium heat and cook until the fat begins to melt, about 2 minutes, stirring with a wooden spoon. Add the shallot and continue cooking until it and the bacon are golden brown, 2 to 3 minutes.
  • 2. Add the espresso and cider vinegar and bring to a boil over medium-high heat. Stir in the mustard, brown sugar, cream, and Worcestershire sauce, reduce the heat to medium, and let simmer gently until the sauce is thick and flavorful, 5 to 8 minutes. Season with salt and pepper to taste.
  • If you have a . . .
  • CONTACT GRILL: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the chicken breasts on the hot grill, then close the lid. The chicken will be done after 3 to 4 minutes.
  • GRILL PAN: Place the grill pan on the stove and oreheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the chicken breasts in the hot grill pan. They will be done after cooking 4 to 6 minutes per side.
  • BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the chicken breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.
  • FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate. Place the chicken breasts on the hot grill. They will be done after cooking 5 to 7 minutes per side.
  • FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the chicken breasts on the hot grate. They will be done after cooking 4 to 6 minutes per side.

COFFEE CHICKEN WITH QUICK MOLE SAUCE



Coffee Chicken with Quick Mole Sauce image

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

4 cups water
1/3 cup salt
1/3 cup packed dark brown sugar
1 tablespoon cumin seed
1 tablespoon chili powder
1 lime, thinly sliced
1 cup strong-brewed coffee, at room temperature
6 boneless skinless chicken breasts (about 1 3/4 lb)
2 tablespoons vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 can (28 oz) crushed tomatoes, undrained
1 1/4 cups chicken broth
1 tablespoon creamy peanut butter
1 teaspoon granulated sugar
1/2 teaspoon ground cumin
Dash of ground cinnamon
1 oz unsweetened baking chocolate
2 chipotle chiles in adobo sauce (from 7-oz can), chopped
Salt and pepper, if desired

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

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