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- 8 skinless and boneless chicken breasts, cut into one-inch pieces
- 18 Ounces barbecue sauce
- 1 can pineapple chunks, undrained
- 1 green pepper, diced
- 1 onion, diced
- 2 garlic cloves, minced
- Cooked rice
Place the chicken pieces in a 5-quart slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion, and garlic. Pour the vegetable mixture over the chicken and stir to combine.
Cover and cook on low for 8-9 hours or until chicken is tender. Reduce sauce to thicken slightly. Serve the chicken and sauce with rice.
Slow Cooker Sweet & Tangy Chicken
This time of year is always super busy for me. I don’t know how y’all who have kids do it, because I don’t even have to prepare for back-to-school! It just seems like every year my schedule explodes in August & early September. I think it’s because everyone is trying to cram in as much “end of Summer” fun as they can before the weather gets cooler.
I generally do a lot of cooking on the weekends, but with all the weekend trips and visitors lately I haven’t had a ton of time to spend in the kitchen. That’s where my slow cooker comes in! It’s so nice to toss a few ingredients in a pot in the morning and then come home from work to a hot and ready meal. This particular Slow Cooker Sweet & Tangy Chicken recipe fits that scenario perfectly. There’s next to no morning prep time and when you get home the meat literally falls apart for shredding and you just have to thicken the sauce for 2-3 minutes. Serve it over some brown minute rice and steam a side of broccoli, snow peas or an Asian veggie mix and voila! Dinner is served.
In addition to being unbelievably simple, this recipe is really tasty. It’s sweet and tangy with a garlicky Asian flair. It pairs really well with rice, but you could certainly serve it over vegetables or pasta, stuff it in a baked potato or add a tortilla and some mix-ins and make it a wrap. At only 209 calories or 7 Green, 5 Blue or 5 Purple Weight Watchers SmartPoints per serving, the possibilities are endless!
Sweet and Tangy Russian Chicken
This recipe is a real throw back to way back that some of you might remember. Grab an old church, community or junior league cookbook, and its bound to be in there somewhere, though often called by other names and sometimes simply called Apricot Chicken.
Traditionally made with bone-in chicken thighs, onion soup mix, red Russian style dressing and apricot preserves, which in my humble opinion, is the way to go, though I've messed around with it over the years, finding that pretty much any red style dressing works just as well, along with a multitude of preserves, jams or jellies. Sweet and tangy, almost reminiscent of our BBQ down this way, it's really a great recipe that's as easy as it comes, though a bit messy.
Preheat oven to 350 degrees F. Line a 9 x 13 inch, or slightly larger baking pan, with aluminum foil for easier clean-up. I just used my enameled cast iron Dutch oven here, which then required a soak afterward.
Season about 6 to 8 bone-in chicken thighs on both sides with salt, pepper and Cajun seasoning and place into the baking dish. I had a bag of 5 nice sized, meaty thighs in the freezer that I had separated from a larger family sized pack that was on sale, so that's what I used.
Traditionally, Russian Chicken is made with a red Russian Dressing, like this Wish-Bone brand. I find that any red Catalina style dressing works too if you have a hard time finding the Russian dressing. The Russian dressing has a deeper red color, while the Catalina style dressing produce a more orange color.
Pour half of the dressing over the top, turn chicken to coat all sides and return skin side up. Pour remaining dressing mixture on top.
Bake, uncovered, at 350 degrees F for about 1 hour to 1-1/4 hours, depending on the size of the thighs, turning several times, until chicken is cooked through and registers 170 to 175 degrees F on an instant read thermometer, when inserted into the thickest part of the thigh. If you use other cuts of chicken, the total time will depend on that also. Serve the chicken over hot, cooked rice, skim off excess fat from the top of the drippings and spoon sauce over the top.
|Russian chicken made with Catalina dressing and some peach and pepper jelly. As you can see it gives a more orange result.|
Recipe: Sweet and Tangy Russian Chicken
- 6 to 8 bone-in chicken thighs
- Kosher salt , freshly cracked black pepper and Cajun seasoning or cayenne pepper , to taste
- 1 (16 ounce) bottle red Russian style dressing
- 1 (10 ounce) jar apricot preserves
- 3 tablespoons dried onion flakes
- 1 tablespoon beef base (like Better than Bouillon) , or granulated bouillon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon seasoned salt
- Hot, cooked rice
Cook's Notes: May substitute one packet of onion soup mix for the onions flakes through seasoned salt. Any Catalina style or red-based French style dressing may be used, as well as peach preserves, pepper jelly, pineapple preserves or your favorite jam. May also substitute a small can of cranberry sauce for the preserves. Okay to substitute a whole cut up chicken or other bone-in cuts of chicken, adjusting time as needed. Remove skin from chicken, if desired, to reduce accumulated fat. Remove chicken and shred it, and return to the skimmed sauce to use as pulled chicken on sandwiches and tacos.
Slow Cooker: Remove skin from chicken, if desired, to reduce accumulated fat in the crockpot. Season chicken on both sides with pepper and Cajun seasoning or cayenne. Place skin side down in the cooker. Pour the dressing mixture around and over the chicken, turn to coat, cover and cook on high for 3 to 4 hours, or low for 6 to 8 hours for thighs, though Actual time will be dependent on cut and size of chicken used boneless, skinless chicken breasts will be done in a much shorter time.
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Wild meat heat and tangy-sweet flavor, chicken vindaloo is weeknight easy.
Photos: Connie Miller of CB Creatives Styling: Christine Tobin
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A patchwork of dusty browns and grays assembled from low-slung corrugated metal slums pockmarked by fatigued half-built high-rises, Mumbai can appear washed out, drained of color. But if you close your eyes and trust your nose, there are bold technicolor pops to be found, an aromatic chaos as delicious as it is overwhelming.
Syrupy heaps of mangos warming under intense sun. Bracing freshness from mounds of cilantro and mint. Wafts of sharp citrus from piles of lemons and limes. Kettles of milky teas simmering with floral cardamom. And my favorite: the gently tingling sweet heat of Kashmiri chilies, northern India’s go-to brick-red seasoning used liberally across the cuisine.
In one small village, that aroma is paired with a rhythmic pounding you feel in your chest. In a shed no larger than a closet, a man stoops before an ancient machine driving steel pistons over and again into the ground, grinding those dried chilies into powder, every thud threatening to take off the man’s fingers. It’s mesmerizing and terrifying.
Those chilies appeared on repeat, perfuming, dying and flavoring so much of what I ate during a weeklong exploration of the city’s food. It was a valuable reminder that chilies don’t need to add heat. The right chilies&mdashor blends of chilies&mdashcan instead impart sweet, floral flavor backed by a gentle warmth, a combination that marries so well with so many foods.
My real lesson in this came from Rumya Misquitta, a home cook who taught me chicken vindaloo. This classic dish with Portuguese origins deliciously blends tons of mild chilies with brightly acidic vinegar to create a sauce in which meat&mdashtraditionally pork, but increasingly any meat&mdashfirst marinates, then cooks.
The lesson is simple. In a blender, she purees a host of spices&mdashcumin, turmeric, peppercorns, cinnamon and cloves with garlic, a bit of sugar and more than a dozen dried chilies that had soaked in vinegar. The result is a thick paste that is bright red and sweetly aromatic. After the chicken soaks in this, the entire batch&mdashmeat and marinade&mdashgoes into the skillet to cook.
It’s that simple. It’s on the table in minutes. It’s addictive. The flavors are deep, tasting of mildly sweet chili heat and warm paprika, balanced by sugar and tangy vinegar. The chicken is savory and tender, with cilantro keeping everything fresh and balanced. A one-skillet meal that packs an impossible amount of flavor.
- Author: Deborah
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1 x
- Category: Main Dish
- Method: Bake
- Cuisine: American
This Candied Chicken is sure to be a family favorite – chicken breasts are cooked in a sweet and tangy sauce that leaves the kids begging for more!
- 1/4 cup flour
- salt and pepper
- 4 – 5 boneless, skinless chicken breasts (about 3 lbs)
- 2 – 3 tablespoons olive oil or vegetable oil
- 1 1/2 cups brown sugar
- 3/4 cup water
- 1/2 cup ketchup
- 1/4 cup yellow mustard
- 1/4 cup chopped onion
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
Pour the flour into a large ziptop bag. Season with salt and pepper. Add the chicken and toss to coat the chicken in the flour.
Preheat a large skillet over medium-high heat. Add 1-2 tablespoons of the oil. Brown the chicken in the pan, working in batches, if needed, and adding more oil if needed. Place the chicken in a 9吉-inch baking dish.
In a large bowl, combine the brown sugar, water, ketchup, mustard, onion, Worcestershire and salt. Stir to combine. Pour the mixture over the chicken.
Bake until the chicken is cooked through, 1 hour to 1 hour 30 minutes, depending on the thickness of your chicken. Baste the chicken with the sauce every 20 to 30 minutes. Serve with rice, if desired.
- Serving Size: 1/6 of recipe
- Calories: 591
- Sugar: 54 g
- Sodium: 617 g
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 49 g
- Cholesterol: 110 mg
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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More
4 INGREDIENT SWEET AND TANGY CHICKEN
4 Ingredient Sweet and Tangy Chicken is a go-to chicken recipe using common ingredients and is one o the most popular recipes on Syrup and Biscuits.
This is a 4 ingredient dish that will become one of your go-to dishes. You can make ahead first thing in the morning up to the point of baking, place in the refrigerator, then just pop in the oven for a little over an hour, add a side and a tossed green salad. Dinner is served!
8 chicken thighs You can use a whole chicken or other parts. We love thighs the best. And we want them on the bone with the skin
1 package dry french onion soup mix
1 8 oz bottle Russian dressing (I prefer Wishbone Russian dressing)
1 small jar of apricot preserves or about a cupful
Mix all ingredients, except chicken, in a bowl.
Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.
Pour sauce over chicken and make sure it’s coated well.
Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.
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Begin by making the marinade: whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade, then marinate in the refrigerator for at least 6 hours or overnight.
Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan. Turn the chicken skin side up.
Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. Turn on broiler (leave pan on middle rack), and cook a few minutes more, or until the skin is golden brown and crispy. Watch very carefully: the honey in the marinade can cause the skin to burn quickly!
Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.
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Calories per serving: 250
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Sweet and Tangy Chicken Vindaloo | Christopher Kimball’s Milk Street
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