How To make Chicken Kaleidoscope
12 Chicken breasts; skin, bone
2 cn Pineapple chunks w/juice*
Drain/save juice/20 oz each 1/2 c Lime juice
1 lg Green bell pepper; sliced
1 lg Red bell pepper; sliced
1 lg Yellow bell pepper; sliced
1 Vidalia onion; sliced
1 lb Whole mushrooms; trim stem
-ends 6 oz Pitted sm black oliv
-es;drain well lb Fresh snow peas; trim ends 2 oz Butter; shave
Salt 14 oz Natural instant brown rice
--- in box
*You will need pineapple chunks from only 1 can for this recipe. Freeze excess pineapple in an ice cube tray covered with orange juice. Use cubes in glasses of iced tea. Line bottom of slow cooker set on HIGH with chicken. Add pineapple juice and lime juice; cook for 4 to 6 hours or until tender, but not falling apart. When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple, onion slices, olives and snow peas in slow cooker in order given. Top with butter. Cook for 1-1-1/2 hours more, or until veggies are tender, but not mushy. Remove chicken and veggies from broth; set aside on a warmed utility platter, covered, in a 200~ oven to keep hot. Broth should measure approximately 1 quart; add salt and brown rice. Following package directions, cover and cook on HIGH until done. When rice is cooked, place in center of large, warmed presentation platter. Scoop veggies over top and arrange chicken around perimeter, letting veggies spill over them. Source Recipe Digest.
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How To make Chicken Kaleidoscope's Videos
The BEST Tandoori Chicken
Guys, the title of this video is no joke. If you are looking for the Holy Grail of Tandoori recipes, here it is :D
This recipe does not involve any store-bought Tandoori pastes or powders, and trust me, you won't want to use them after making this recipe. Here's my recipe for Garam Masala that you'll need for the marinade:
Get ready to be transported to the best Tandoor Restaurant in India, because this recipe is really that good! :D
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INGREDIENTS
4 Bone-In Chicken Breasts
1/2 cup Plain Yogurt
Juice of 1 Lime
1 tbsp, Vijaya's Garam Masala (See Video)
4 Cloves Garlic, finely grated
1 inch of Ginger, finely grated
1/2 tbsp, Dry Ginger Powder
1/2 tbsp, Ground Red Chili
1/2 tsp, Ground Nutmeg
1/2 tbsp, Crushed Methi (Fenugreek) Leaves
1 tbsp, Salt
1/4 tsp, Powdered Red Food Colour (Optional)
To create marinade, add all ingredients except Chicken in a bowl, and stir until combined.
Make deep slashes in chicken and pour marinade over top. Gently massage the chicken and ensure all sides are coated.
Marinade in the fridge for up to 24 hours for the flavours to deepen.
Pop Chicken onto the grill, skin side down. Cook for approximately 15 minutes per side, or until juices run clear.
Alternatively, place in an oven that has been pre-heated to 450 degrees, and cook for approximately 30 minutes, or until firm to the touch and juices run clear.
Serve with Sweet White Onions, Lime, and hot Naan/Rice.
Dustin's Kaleidoscope - Chef Jesse Jones
On this episode of Dustin's Kaleidoscope, Dustin Dumas speaks with Chef Jesse Jones. They discuss his path to becoming a chef and he demonstrates how to make a simple dressing that can be used on a variety of foods,
OTD 11-23-2021
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