Best Kona Chicken Recipes

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KONA CHICKEN



Kona Chicken image

This dish is so easy and quick to prepare in the slow cooker. The pickiest of eaters will love it! This dish is a combination of chicken, green onion, soy sauce, white wine and honey.

Provided by KNARDE

Categories     Meat and Poultry Recipes     Chicken

Time 4h5m

Yield 8

Number Of Ingredients 7

2 (2 pound) broiler chickens, quartered
½ cup chopped green onion
½ cup soy sauce
¼ cup dry white wine
½ cup water
½ cup honey
ground black pepper to taste

Steps:

  • Place chicken quarters into a slow cooker. Stir together the green onion, soy sauce, white wine, water, honey and pepper in a cup or small bowl. Pour over the chicken. Cover, and cook on high for 4 hours.

Nutrition Facts : Calories 303 calories, Carbohydrate 19.4 g, Cholesterol 61.4 mg, Fat 14.7 g, Fiber 0.3 g, Protein 22.1 g, SaturatedFat 4 g, Sodium 961.4 mg, Sugar 17.9 g

STUFFED CHICKEN WITH KONA COFFEE RED-EYE GRAVY



Stuffed Chicken with Kona Coffee Red-Eye Gravy image

Provided by Food Network

Categories     main-dish

Time 11h15m

Yield 6 servings

Number Of Ingredients 31

6 cups Beef Stock, recipe follows
2 cups Roux, recipe follows
3 tablespoons Kona coffee grounds
1/2 cup olive oil
1 large Maui (sweet) onion, thinly sliced
8 ounces Hamakua Alii mushrooms, thinly sliced
Kosher salt and ground black pepper
1 cup shredded mozzarella
1/2 cup shredded Irish Cheddar
1/2 cup shredded Parmesan
1 tablespoon minced rosemary
6 boneless skinless chicken breasts
6 slices prosciutto
2 cups all-purpose flour
Serving suggestions: mashed potatoes and sauteed vegetables
2 pounds rib-eye beef trimmings
1/4 cup olive oil
1 pound carrots, chopped
1 pound button mushrooms
2 medium onions, chopped
1 stalk celery, chopped
10 cups water
2 tablespoons minced garlic
2 tablespoons kosher salt
8 peppercorns
6 sprigs thyme
2 bay leaves
4 cups brewed Kona coffee
2 sticks unsalted butter
All the drippings from browned rib-eye trimmings
1 1/2 cups all-purpose flour

Steps:

  • For the gravy: Add the beef stock to a large saucepan over high heat and bring to a boil. Mix in the hot roux, 1/2 cup at a time, until it reaches the desired thickness. Reduce the heat and stir in the coffee grounds. Remove from the heat.
  • For the stuffed chicken: Preheat the oven to 350 degrees F. Add 2 tablespoons of the oil to a saute pan over medium heat. Place the onions in the pan and cook until caramelized. Then add the mushrooms and cook for another couple of minutes until tender. Lightly season with salt and pepper. Remove from the heat.
  • Combine the mozzarella, Cheddar, Parmesan and rosemary in a small bowl.
  • Butterfly the chicken breasts and tenderize. Lightly salt and pepper both sides of the chicken breasts. Lay the prosciutto on one half of each breast and cover with the cheese blend. Fold the prosciutto over so it holds the cheese in, then fold over the other half of the chicken. Dust the chicken in flour.
  • Heat the remaining oil in an oven-safe large saute pan over medium-high. Once the oil is hot, place the chicken in the pan and brown both sides. Once the chicken is brown, remove from the stove and place in the oven until the chicken is cooked through, 15 to 20 minutes. Remove from the oven.
  • To assemble: Place the chicken on a plate, top with caramelized onions and mushrooms and top with gravy. Best served with a side of buttery mashed potatoes and sauteed seasonal vegetables. Enjoy!
  • Preheat the oven to 350 degrees F.
  • Chop the beef trimmings into 1-inch cubes and place on a perforated pan. Place the pan on a baking sheet and place into the oven. Cook the beef until browned, 30 to 45 minutes.
  • Separate the beef from the drippings, saving the drippings for the roux.
  • Heat the oil in a large stock pot over medium-high heat. Add the carrots, mushrooms, onions and celery and saute until tender. Add the beef trimmings and the water. Season with the garlic, salt, peppercorns, thyme and bay leaves and bring to a boil. Then cover and reduce the heat. Simmer on low heat for 8 hours.
  • Strain and add the Kona coffee to the beef stock. Stock can be made a day in advance.
  • Melt the butter in a medium saucepan over medium heat. Add beef drippings. Once the butter and drippings are hot, whisk in the flour until blended smoothly. Remove from the heat and use for the gravy recipe.

KONA K'S HEALTHY OVEN-BAKED BUTTERMILK CHICKEN TENDERLOINS



Kona K's Healthy Oven-Baked Buttermilk Chicken Tenderloins image

A great recipe to try when you're in the mood for fried chicken, but can't afford all the calories and fat. If you're out of buttermilk, you can just substitute 1/4 C milk + 1 TSP vinegar. I like to spice this up by adding lots of hot sauce. If time allows, I would recommend soaking the chicken tenderloins in the buttermilk, garlic powder and hot sauce mixture in the refrigerator for at least 2 hours. This will make the chicken much more flavorful. (Picture: served with Kona K's Oven-Roasted Baby Potatoes Recipe #368944)

Provided by Kona K

Categories     Chicken Breast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/4 cup buttermilk
1 teaspoon garlic powder, plus
1 teaspoon garlic powder
2 -3 teaspoons hot sauce
1/4 cup breadcrumbs
2 tablespoons flour
1 teaspoon paprika
salt & pepper
1/2 lb chicken tenderloins
2 teaspoons olive oil

Steps:

  • Preheat oven to 400 degrees.
  • Spray baking tray with non-stick cooking spray.
  • Combine buttermilk, 1 teaspoon of garlic powder and hot sauce in shallow bowl. Stir well.
  • Combine breadcrumbs, flour, paprika, salt, and pepper in another plate.
  • Dunk chicken tenderloins in buttermilk mixture, then coat well with breadcrumb mixture.
  • Spread tenderloins in single layer on baking tray.
  • Drizzle with olive oil.
  • Bake for 20-23 minutes, or until chicken is thoroughly cooked.

CHICKEN KONA



Chicken Kona image

Make and share this Chicken Kona recipe from Food.com.

Provided by GinnyP

Categories     Chicken

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs boneless skinless chicken breasts
1/2 cup gluten-free soy sauce (I use San-J Wheat-Free Tamari Soy Sauce)
1/2 cup chopped green onion
1/2 cup water
1/4 cup dry white wine
1/2 cup honey

Steps:

  • Season chicken with salt and pepper and place in a 3 1/2 quart crockpot.
  • Combine onions, soy sauce, wine and water; pour over chicken.
  • Cover and cook on'Low' for 3 to 4 hours.
  • Remove chicken from pot.
  • Arrange on broiler pan.
  • Brush with honey.
  • Broil until golden brown, brushing with honey several times.
  • Grill instead of broil, if desired.

KONA K'S TOO EASY SMOKY & SPICY CHICKEN THIGHS



Kona K's Too Easy Smoky & Spicy Chicken Thighs image

These chicken thighs are so yummy and easy to make! Perfect for busy weeknights. Just get the spices together the night before, allow the thighs to marinate over-night, and voila -- no need to worry about tomorrow's dinner. I love the spicy and smoky flavors, and the thighs remain juicy on the inside with a nice crispy crunch outside! I haven't tried this with other meats, but I have a feeling this will go great with pork as well!

Provided by Kona K

Categories     One Dish Meal

Time 50m

Yield 4 thighs, 4 serving(s)

Number Of Ingredients 7

1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 -2 tablespoon chili powder (depending on how much spice you like)
salt & pepper
4 chicken thighs
1 tablespoon soy sauce

Steps:

  • Combine cayenne pepper, paprika, garlic powder, chili powder, salt and pepper in small bowl.
  • Place chicken thighs on plate. Sprinkle liberally with the spice mixture. Make sure chicken thighs are all well-coated.
  • Place chicken into a bowl, cover, and refrigerate for at least 8-10 hours (I like to let it marinade overnight).
  • When you're ready to cook, preheat oven to 350 degrees.
  • Place chicken thighs in single layer on a baking tray.
  • Spoon a drizzle of soy sauce (about 1 TSP) over each thigh.
  • Bake for about 30-45 minutes, or until chicken is completely cooked.

CHICKEN KONA



Chicken Kona image

Provided by Kitchen Crew

Categories     Chicken

Number Of Ingredients 6

3 lb chicken breasts, boneless
1/2 c soy sauce
1/2 c chopped green onion
1/2 c water
1/4 c dry white wine
1/2 c honey

Steps:

  • 1. Season chicken with salt and pepper.
  • 2. Place in crockpot.
  • 3. Combine onions, soy sauce, wine and water.
  • 4. Pour over chicken.
  • 5. Cover and cook on low for 3-4 hours.
  • 6. Remove chicken from pot.
  • 7. Arrange on broiler pan.
  • 8. Brush with honey.
  • 9. Broil until golden brown brushing with honey several times.
  • 10. Can also be put on grill instead of in broiler oven.

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