Best Park City Chicken Recipes

Park City Cashew Chicken image

Provided by cookiecutter _

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons vegetable oil
1 tablespoon unsalted butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
1 1/2 cups brown rice
3 cups chicken stock or 3 cups chicken broth
1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons grill seasoning (like McCormick's Montreal Steak Seasoning)
4 garlic cloves, chopped
1 red bell pepper, cored, seeded and thinly sliced
3 tablespoons chipotle chiles in adobo or 1 1/2 tablespoons dried chipotle powder
1 tablespoon ground cumin
2 tablespoons honey
1/4 cup maple syrup
2 -3 tablespoons fresh cilantro, chopped or 2 -3 tablespoons fresh parsley
1 cup raw cashews

Steps:

Combine 1 tablespoon of the vegetable oil with the butter in a medium pot over medium heat. When butter melts into the oil, add the 1/4 cup chopped onions and cook 2 minutes. Add rice and cook 3 minutes more. Add stock and cover the pot.
Bring to a rapid boil. Once stock is boiling, reduce heat to low and cook, stirring occasionally, until rice is tender (17 - 18 minutes).
While the rice cooks, heat a large skillet over high heat. Add remaining 2 tablespoons of oil, then the chicken. Season chicken with grill seasoning. Lightly brown chicken on both sides then move off to one side of the pan. Add the 3/4 cup thinly sliced onions, garlic, and bell peppers. Cook 2 - 3 minutes then mix the vegetables and meat together and add chipotles and cumin. Toss to coat.
Glaze mixture with honey and syrup and turn heat off. Add cilantro or parsley and nuts.
Top the rice with the cashew chicken.

Nutrition Facts : Calories 939.1, Fat 35.8, SaturatedFat 7.9, Cholesterol 111.8, Sodium 386, Carbohydrate 100.5, Fiber 4.8, Sugar 28.7, Protein 55.8

PARK CITY CHICKEN image

Number Of Ingredients 14

3 tablespoon extra virgin olive oil (EVOO)
1 tablespoon butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
2 cups quick-cooking brown rice
3 cups chicken stock
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend, such as McCormick brand Montreal Steak Seasoning
4 cloves garlic, chopped
1 red, yellow and orange bell pepper, seeded and thinly sliced
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle; or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin (a palmful)
2-3 tablespoons honey (2 healthy drizzles)
1/4-1/3 cup real maple syrup (eyeball it)
1 cup cashews

Steps:

In a medium pot over medium heat combine one tablespoon EVOO, about one turn of the pan, and one tablespoon butter. When the butter melts into EVOO, add in the chopped onion, cook for two minutes, then add the rice and cook for three minutes more. Add the stock and cover the pot. Raise the heat to bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17-18 minutes. While the rice is cooking, make the chicken: heat a large skillet over high heat. Add the vegetable oil, about two turns of the pan, then the chicken. Season the chicken with the grill seasoning. Brown the chicken on both sides, then move the chicken off to one side of the pan. Add the remaining thinly sliced onions, garlic and peppers. Cook for 2-3 minutes, then add the vegetables and meat together. Add the chipotle peppers and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. the cashew nuts. Top the rice with the cashew chicken and serve. Enjoy!