Joy Bauer's Sheet-Pan Pineapple Chicken Recipe - Today.com - Today.com |
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Joy Bauer's Sheet-Pan Pineapple Chicken Recipe - Today.com - Today.com Posted: 07 Apr 2021 12:00 AM PDT  Chef notesSweet, saucy, and oh-so-delish, this is a dish your whole crew will really enjoy. It's bright, colorful and packed with protein and other countless nutrients, thanks to the chunks of juicy pineapple, red onion and bell peppers. The best part? This recipe comes together fast on a single sheet. P.S. If you're a spice lover, simply add a tablespoon of Sriracha into the marinate and teriyaki glaze. PreparationFor the Pineapple Chicken: 1.Preheat the oven to 420 F. Mist a baking sheet with nonstick oil spray and set aside. 2.In a medium bowl, combine chicken, bell pepper, onion and pineapple. Add the teriyaki sauce and honey, and toss so everything is well-combined. Let marinate for 15 to 30 minutes, if time allows. 3.Spread evenly on the prepared baking sheet in one layer and roast in oven for 15 to 18 minutes , or until chicken is cooked through and the vegetables start to caramelize. For the Teriyaki Glaze: 1.In a small microwave-safe bowl or mug, mix the cornstarch with 2 tablespoons water and stir until the cornstarch is completely dissolved. Mix in teriyaki sauce and honey until you reach a smooth consistency. 2.Microwave for 50 to 60 seconds, until the sauce is thick and bubbly (if it's not thick enough, microwave for an additional minute, stopping and stirring every 20 seconds to check on consistency). Drizzle over finished chicken. Garnish with optional scallions. 3.Serve over brown rice, veggie rice (such as cauliflower) or quinoa. You can also create yummy wraps using large lettuce leaves or tortillas.  |
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Recipe: Remember Chicken Marbella? This is an easier take on poultry with dried fruit - OCRegister Posted: 24 Apr 2021 10:21 AM PDT  In a long-ago issue of Bon Appetit magazine, the writer acknowledged that this easy Pan-Braised Chicken with Dried Fruit recipe was inspired by the Chicken Marbella formula in "The Silver Palate Cookbook" (by Julee Rosso and Sheila Lukins, Workman, 1979). The original Marbella was so popular, it became the go-to '80s dinner party entrée for home cooks from coast to coast. Chicken Marbella required overnight marination in the fridge. Plus, it called for a long list of ingredients, everything from quartered chickens to prunes to pitted green olives, plus hearty amounts of white wine and brown sugar. This riff on the original has a much shorter number of ingredients and I like it better. I often partner it with couscous or rice pilaf and cooked carrots tossed with fresh mint and a little butter. Pan-Braised Chicken with Dried Fruit and Olives Yield: 3 servings INGREDIENTS3 skinless boneless chicken breasts 1 teaspoon ground cumin Salt and pepper to taste 2 tablespoons olive oil 2 garlic cloves, finely chopped 3/4 cup mixed dried fruits, about 3 ounces, such a combination of golden raisins, dried cherries, dried apricots (halved or quartered if large), or dried figs (halved or quartered if large) 1/2 cup dry white wine 2/3 cup canned low‑sodium chicken broth 8 brine‑cured pitted green olives PROCEDURE1. Sprinkle chicken on all sides with cumin, salt and pepper. Heat oil in deep large skillet over medium heat. Add chicken and sauté until brown, about 3 minutes per side. Push chicken to side of skillet. Add garlic to skillet; cook, stirring, about 30 seconds. Add dried fruits, wine, broth and olives and bring to boil. Push chicken back into place (rather than just on the side). 2. Simmer chicken uncovered until just cooked through, turning chicken occasionally with tongs, about 10 to 13 minutes. Test chicken to make sure it is cooked through, cutting the thickest portion to expose interior. 3. Transfer chicken to plates. Increase heat and boil until sauce is slightly thickened, about 4 minutes. Spoon sauce over chicken and serve. Source: Bon Appetit magazine Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com  |
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