Easy Chicken of the Islands
Very easy, quick and tasty chicken recipe that can be cooked over the stove or in the crock pot. The chicken tastes all the way through instead of simply on the surface. In honesty - some might say it doesnt look all the appetizing - but I havent had a single person not rave on and ask for the recipe. Its fab!
Very easy, quick and tasty chicken recipe that can be cooked over the stove or in the crock pot. The chicken tastes all the way through instead of simply on the surface. In honesty - some might say it doesnt look all the appetizing - but I havent had a single person not rave on and ask for the recipe. Its fab!
- Carbohydrate 4.39243875 g
- Cholesterol 0 mg
- Fat 0.0181575 g
- Fiber 0.131062500953674 g
- Protein 1.52046875 g
- Saturated Fat 0.00233 g
- Serving Size 1 1 Serving (62g)
- Sodium 951.2055 mg
- Sugar 4.26137624904633 g
- Trans Fat 0.00507 g
- Calories 28 calories
Step-by-step
- Place chicken in skillet or crock pot. Add ingredients. Allow to marinate about 20 if cooking in skillet (or a plain ol' large pot will do fine if you do not have a large skillet - and if you don't have 20 minutes - it doesn't hurt to skip this step)
- Heat until liquid comes to a boil - cover - reduce heat and simmer about 40 minutes.
- (crock pot method - combine ingredients - cook on low heat for a few hours)
- Liquid will absorb into chicken while cooking. Serve left over sauce over rice.
- Can be served hot or cold.
- The skin does not crisp up - so some people choose to not eat the skin - sometimes when I have time - I take the skin off the thighs before cooking.
Undermind the final texture by skipping the acid reduction window, and poultry absorbs an overly sharp tang that masks the meat. Acidity matters profoundly here because white vinegar acts as a tenderizer, breaking down collagen bonds in the chicken meat during the initial 20-minute resting phase. Soy sauce and Worcestershire sauce supply heavy doses of glutamates, which bond with the natural amino acids in drumsticks or thighs to build profound savory depth without requiring long dry-curing times. Simmering the mixture covered for 40 minutes traps moisture while allowing the high sodium levels—averaging over 950 milligrams per serving—to osmoticize deep into the muscular tissue.
Equipment versatility remains a strong asset for this preparation. A standard heavy-bottomed skillet works identically to a slow cooker set to low heat for several hours, provided the lid seals tightly enough to retain steam. Removing the skin prior to cooking prevents a flaccid texture since braising liquids cannot crisp poultry fat.
