How To make Breast Of Chicken Aloha
2 Breasts Of Chicken
1/2 Tsp Salt
1/2 Tsp Allspice
1/2 Tsp Pepper
1/2 C Coconut Milk -- divided
1/2 C Shredded Coconut Meat
2 Eggs
1/2 C Clarified Butter
2 ea Pineapple Rings, Sugar-Glazed
for garnish
1 C Cooked Wild Rice :
for serving
<SAUCE> 1 Chicken Legs :
cut up
Bones From Chicken Breasts 1/2 tsp Paprika
2 tbsp Olive Oil
1/2 C Mushroom Stems And Pieces
1 tbsp Flour
1/2 C Sour Cream
1/2 C Brown Gravy
Salt And Pepper Lemon Juice
Season chicken with salt, allspice, and freshly ground pepper, then wet it with coconut milk. Let it settle for a few hours. Toast coconut until light brown. One hour before using, make egg batter of 2 eggs and 1/3 cup of coconut milk. Roll chicken in the toasted coconut, then dip in egg batter, and fry in clarified butter in a skillet untill golden brown, approximately 25 minutes.
Serves 2
To Make Coconut milk:
Grate the meat from a quarter of a fresh cocunut. Pour 1 cup hot milk over it and let stand 1 hour. Strain through 2 thicknesses of cheesecloth and squeeze dry. Makes 1 cup.
To Clarify butter:
Melt butter in small pan over low heat. Pour off the clear golden liquid and discard the milky sediment remaining in the pan.
FOR THE SAUCE:
Cut leg of chicken and breast bones in pieces. Heat oil with paprika in frying pan; add chicken and cook slowly, covered for 30 mminutes, turning once or twice. Add mushroom stems and cook 10 minutes more. Then add flour, smoothing it in to prevent lumps. Add sour cream and cook slowly do not let it boil :
until juices are well-mixed. Add brown gravy, boil, and season with salt, pepper, and lemon juice. Strain and serve with the breasts. Serve on silver platter topped with a sugar glazed pineapple ring and garnished with wild rice.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
How To make Breast Of Chicken Aloha's Videos
Chicken Ala King
Chicken ala king is a Filipino chicken dish, where chicken peeves float in a spicy mushroom sauce made more creamy by adding milk, all purpose cream, onion, garlic, celery etc etc. Chicken a la king is a scrumptious dish that can be made at home easily.. Follow our recipe and video to make this spicy Filipino dish in your home and you will findout that this the real chicken dish that will tickle our taste buds.
Written Recipe at
INGREDIENTS
½ kilo chicken breast, cut into cubes
2 egg yolks
125 ml all purpose cream
1 cup milk
½ chicken broth cube
1 cup water
2 tablespoons cornstarch
1 tablespoon onion (finely minced)
2 cloves of garlic (minced)
2 bell peppers (minced)
Bunch of celery (minced)
1 can green peas
½ cup mushrooms (sliced)
Salt and pepper to taste
Chicken Aloha
I got this recipe from Taste of Home.
I am not a chef just a home cook. I will be making simple and easy recipes.
I grew up on garden food and southern home cooking. I will be sharing some recipes that my Momma made and other family recipes and things I made for my family when my kids were growing up. I also look for new things to make from other channels and online sites and will make it and give it a try.
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#chickenaloha
Hawaiian Chicken Burgers with Grilled Pineapple Recipe
Hawaiian Chicken Burgers with Grilled Pineapple are an easy, healthy dinner recipe that's perfect for summer! Made with just a few simple ingredients and easy to make ahead or meal prep. Loaded with sweet and savoury flavours!
RECIPE:
Huli Huli Chicken | Hawaiian Tropical Grilled Chicken Recipe
Enjoy a little taste of Hawaii at home! Huli Huli chicken with pineapple is a delicious BBQ idea for lunch or dinner. A perfect mix of sweet and salty with a nice kick of garlic and ginger. You may not be able to go to Hawaii, but you can bring a little taste of Hawaii to you grill!
Recipe:
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1/3 cup ketchup
- 1/4 cup water
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp rice vinegar (or white vinegar)
- 1 tbsp sriracha hot sauce
- 2 chicken breasts
- fresh pineapple
Music:
Aloha Chicken and Rice Casserole
Our aloha rice chicken casserole is simple to put together and delicious. Made with a combination of rice, chicken, onion, garlic, salt, pepper, red bell pepper, pineapple, chicken stock, brown sugar, and soy sauce, the taste is simply out of this world. If there are any leftovers, which there probably won't be, you can always pack it for lunch the next day. Believe me your family, dinner guests, and friends will love this rice dish and beg for the recipe.
For the full printable recipe, please visit:
#ricecasserole#chickenandricecasserole#chickenrecipes
Video Chapters:
0:00 Intro
0:41 Frying the Onion Garlic and Chicken
1:53 Making the Casserole and adding the Ingredients
2:36 Making the Sauce
3:05 Adding the Rice and Sauce
3:52 The Baking Process
4:14 The Outcome
4:45 The Taste Test
5:42 Conclusion
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Ingredients:
500 grams or 1 pound of boneless skinless chicken breasts cut into cubes
1 small chopped onion
Preheat you oven to 425 F or 220 C.
3 cloves of chopped garlic
salt and pepper to taste
1 small bell pepper, chopped
400 ml can of of pineapple tidbits, undrained.
1 1/2 cups of uncooked rice
For the sauce:
3/4 cup of chicken stock
1/2 cup of brown sugar
1/2 cup of low sodium soy sauce
1 green onion chopped for garnish
Method:
Add the onion and garlic to a pan over medium high heat. Saute until fragrant making sure not to burn the garlic.
Place the chicken in and season with salt and pepper. Stir until well coated and fry until cooked through but not brown.
Set it aside in a casserole dish sprayed with cooking spray.
Add in the red bell peppers and pineapple.
Combine the sugar, and soy sauce with the chicken stock and whisk until well combined.
Place the rice over the chicken mixture and pour the sauce over it. Gently toss until well combined.
Cover with aluminum foil and place on a baking tray lined with aluminum foil.
Place in the oven and bake for 45 to 50 minutes.
Garnish with green onions, serve, and enjoy your aloha rice and chicken casserole.
Cover with aluminum foil and place on a baking tray lined with aluminum foil.
Serve and enjoy your aloha chicken and rice casserole.
SHOYU CHICKEN...HOW TO MAKE SHOYU CHICKEN!!! HAWAII COMFORT FOOD!!!
Aloha everybody and welcome to my channel! I'm Thomas but everyone calls me TK. Today we are smashing out a huge comfort food from back home in Hawaii. SHOYU CHICKEN!!! It's something every family back home makes and has their own way of making it but it's all basically made from the same basic ingredients...Soy sauce, Garlic, and Ginger... If you made it this far you already know what time it is...SHOYU CHICKEN TIME! Feel free to change the recipe up a bit and use a different type of sugar like regular white sugar. Or your favorite vinegar or soy sauce that you love!!! Regardless if you rock the recipe I give you or you adjust, always taste before putting the raw meats in and also.. HAVE FUN!!!
Feel free to tweak the recipe and play around a bit its very forgiving and simple...Big Winner!!!
WHENEVER YOU COOK. ALWAYS TASTE!
SHOYU CHICKEN RECIPE: (For 5-6ish lbs) I made 10!
• 5-6ish LB Bone-in Skin-on Chicken Thighs
• 2 1/2- 3 Cups Aloha or any other soy sauce (preferably low sodium Aloha Shoyu)
• 1-2 Cup Chicken broth
• 3 Tablespoons Worcestershire sauce
• 4-5 Tablespoons any kind of vinegar. (I used white)
• 1 1/2 - 2 Cup white or brown sugar
• For me a 4 inch piece of peeled Ginger (about 1 oz) or more.
Take note - if you aren't huge on or are new to Ginger. Use less if needed. If you love Ginger....Jam dat????????????
• Garlic (About half bulb) also at your discretion.
Optional but I suggest 1/4 cup Seasoned Mirin or some Honey!!!
SAUCE: Prep first!
Peel Ginger with a spoon. Grab spoon by the neck ???? with thumb to the back of the spoon and scrape skin off with the side edge of spoon in a downward motion.
Peel garlic.
Chop both....
Combine all wet ingredients, dry ingredients, and then the ginger and garlic. Put in big pot and put on low to start melding those flavors.
DO NOT BE AFRAID TO TASTE!!! IF THE FLAVOR IS TOO MUCH ADD WATER!!! ALSO REMEMBER FLAVORS GET STRONGER IN END WHEN YOU THICKEN SAUCE!!!
CHICKEN:
Lightly season with salt and pepper.
Oil frying pan lightly.
Sear chicken. (Optional) if you decide to do this its great to make a crust first. Usually people skip this step. But I did it a bit in the video just a enough to render some of the fat off to give the chicken a bit better texture and flavor!
Don't cook all the way through. Just enough to crispy up the skin or burn some fat off!!!
When the Chicken is done being seared put it in the pot with the sauce.
Then bring to a boil!
Once it's at a boil reduce to simmer for at least 40-45 min.
It can go to an hour no problem...the longer and lower the temp makes even more the flavor soak in...
Once chicken is cooked tranfer to another pan so you can strain the sauce if you want. Also so you don't accidentally shred the chicken while thickening the sauce. If you like to shred your chicken..maybe try shredding it!!! Its how alot of families make it back home!
To thicken sauce make flour slurry.
1 to 1 equal parts flour and water
Put water first in bowl before the flour to ensure no clumps.
Stir the slurry.
Get the sauce back up to a rolling boil then dump in the slurry...
Stir well then reduce heat till to sauce reaches desired thickness.
Add the chickem back in and make your plates....serve always with some white rice!!!! ENJOY!!!!
This recipe is very EASY FUN AND VERSITILE!!! So enjoy have fun and stay full friends!!!
ALOHA AND MAHALO EVERYBODY!!! MUCH LOVE????????????
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